NY-Strip-Steak-1.75_-Kansas-City-Bone-in-American-Akaushi-Wagyu-

NY Strip Steak 1.75″ (Kansas City) Bone-in

$124.95

34 oz Average Weight

20 in stock

SKU: AEPNYB Categories: , , , Tags: , , , , , , ,

Description

NY Strip Steak  1.75″ (Kansas City) Bone-in – Emperors Cut

American Akaushi Wagyu Kansas City Bone-In Steak – 1.75 Inch Thick Premium Cut for Gourmet Dining

The American Akaushi Wagyu Kansas City Bone-In Steak is a luxurious, 1.75-inch thick cut from the short loin of the cow, featuring a portion of the bone that enhances the flavor during cooking. This premium bone-in KC strip steak is renowned for its bold flavor, tender texture, and exceptional marbling, providing a melt-in-your-mouth experience that sets it apart from ordinary steaks. The inclusion of the bone amplifies the beefy taste, creating a more intense and flavorful steak that is perfect for grilling, broiling, or pan-searing.

Cooking Tips for the Perfect Kansas City Bone-In Steak

  1. Season your Akaushi Wagyu Kansas City Bone-In Steak generously with salt and pepper.
  2. Cook over high heat for 4-5 minutes per side to achieve a medium-rare finish.
  3. Let the steak rest for 5-10 minutes before slicing to lock in the rich juices and flavors.
  4. Enjoy the added flavor from the bone, which enhances the steak during cooking for an incredibly satisfying taste.

Order Your Kansas City Bone-In Steak Today!
Indulge in the luxurious taste of American Akaushi Wagyu and elevate your dining experience. Order from Hook and Cleaver Ranch today and enjoy premium American Wagyu beef delivered directly to your door!

Kansas City Steak: Often referred to as a bone-in strip steak, the Kansas City steak is cut from the short loin of the cow and includes a portion of the bone, which enhances the flavor during cooking. This cut known for its bold flavor and tender texture, offers a luxurious and satisfying dining experience, perfect for those who appreciate the finer things in life. Grilling is one of the best ways to cook an Akaushi Wagyu Kansas City steak, as it allows the fat to render and the meat to develop a flavorful crust.  Akaushi Wagyu Kansas City Steak Recipe (Grilled) Cooking Instructions:
  1. Prepare the Steak: Remove the steak from the refrigerator 30 minutes before grilling to allow it to come to room temperature. This ensures even cooking.
  2. Season: Generously season both sides of the steak with kosher salt and freshly ground black pepper. You can also rub a little olive oil on the steak to enhance the searing process.
  3. Prepare the Grill: Set up your grill for two-zone cooking: one side with high heat for searing and the other with medium heat for finishing. 
    • Gas Grill: Set one burner to high and the other to medium.
    • Charcoal Grill: Push the coals to one side of the grill.  
  1. Sear: Place the steak directly over the high-heat side of the grill. Sear for 2-3 minutes per side to develop a rich, caramelized crust. Sear the sides of the steak as well to render the fat, if desired.
  2. Finish Cooking: Move the steak to the medium-heat side of the grill. Close the lid and continue grilling until the steak reaches your desired level of doneness: 
    • Rare: 120°F (internal temperature)
    • Medium-Rare: 125°F
    • Medium: 135°F
  1. Rest: Remove the steak from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a juicy and flavorful steak.
Serving: Serve your Akaushi Wagyu Kansas City steak with simple sides like grilled vegetables, a baked potato, or a fresh salad. For an extra touch of luxury, consider finishing the steak with a pat of herb butter or a drizzle of balsamic reduction.

Additional information

Weight

34 oz Average Weight
hook and cleaver short loin

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