New York Strip Steak

Name: New York Strip Steak
SKU: AEPNY16
Availability: InStock

$58.95 – $79.95

Weight

Clear

SKU: AEPNY16 Categories: Direct Flame, Santa Maria Style, Steaks Tags: Direct, Flame,, Maria, Santa, Style

Description

New York Strip Steak – Emperors Cut

The American Akaushi Wagyu New York Strip Steak is a premium boneless steak that’s renowned for its exceptional flavor, tenderness, and exquisite marbling. Sourced from American Akaushi Wagyu cattle, this steak offers a unique balance of lean meat and rich marbling.

While leaner than a ribeye, the Akaushi Wagyu New York Strip boasts significant marbling that melts beautifully during cooking, enhancing the texture and creating a buttery richness with each bite. The intense marbling imparts a deep, beefy flavor that sets it apart from other steaks, making the New York Strip Steak a perfect choice for those who appreciate high-quality beef.

Cooking Tips for the Perfect American Akaushi Wagyu New York Strip Steak

Season the steak generously with salt and pepper.
Cook over high heat using a grill, broiler, or skillet for the best results.
Sear each side for 3-4 minutes to achieve a perfect medium-rare finish.
Let the steak rest for 5-10 minutes to allow the juices to redistribute and enhance its flavor.

Order Your Akaushi Wagyu New York Strip Steak Today!
Indulge in the unparalleled quality and rich flavor of American Akaushi Wagyu. Order online today and enjoy premium Wagyu beef delivered directly to your door. Experience the melt-in-your-mouth tenderness and buttery richness of this exceptional cut!

The Akaushi Wagyu New York strip steak is a premium boneless cut of beef known for its exceptional flavor, tenderness, and marbling. The New York strip steak, is a leaner cut compared to a ribeye but still retains a good amount of marbling, especially when it comes from Akaushi cattle. This intense marbling that melts during cooking enhances both the taste and texture of the steak imparting a buttery texture and rich, beefy flavor to the meat. When preparing an Akaushi New York steak, it is often grilled or pan-seared to medium-rare or medium to bring out the full flavor while ensuring it remains tender and juicy. The steak can be seasoned simply with salt and pepper for their superior eating experience and flavor profile. Cooking Instructions: Option 1: Grilling

Prepare the steak: Remove the steak from the refrigerator about 30 minutes before grilling to bring it to room temperature. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
Prepare the grill: Preheat your grill to high heat. Clean the grates with a wire brush.
Grill the steak: Place the steak on the hot grill grates. Sear for 2-3 minutes per side to develop nice grill marks and a good crust.
Reduce heat and continue cooking: Reduce the grill heat to medium or move the steak to a cooler part of the grill. Continue cooking until the desired internal temperature is reached. Use a meat thermometer to check: 120-125°F for Rare, 130-135°F for medium-rare, 140-145°F for medium.
Rest the steak: Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain and serving.

Option 2: Pan Searing

Prepare the steak: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
Heat the pan: Heat the oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until it's very hot. You want the pan to be smoking slightly.
Sear the steak: Place the steak in the hot pan and sear for 2-3 minutes per side, until a deep, dark crust forms.

Reduce heat and continue cooking: Reduce the heat to medium. Continue cooking the steak until the desired internal temperature is reached. Use a meat thermometer to check: 120-125°F for Rare, 130-135°F for medium-rare, 140-145°F for medium.