How to Cook a Full Blood Wagyu New York Strip (Without Ruining It)
Looking to make the most of your Full Blood Wagyu New York Strip steak? You've come to the right place. At Cross Creek Ranch Premium Meats, we know that investing in high-quality beef—especially our 100% Full Blood Wagyu—is a big deal. This guide will walk you through exactly how to cook it to perfection, even if it’s your first time.
Why Full Blood Wagyu is Different
Our Full Blood Wagyu New York Strip steaks are raised in Colorado, following traditional Japanese husbandry practices. They’re dry-aged for 21 days, hand-trimmed, and packed with intramuscular marbling that delivers rich, buttery flavor in every bite.
Because Wagyu beef is more tender and marbled than traditional Angus, it requires a slightly different approach to cooking. No need to be a chef—just follow these steps and you’ll be golden.
What You’ll Need
- Cast iron skillet or heavy-duty stainless steel pan
- Kosher salt
- High smoke point oil (e.g., avocado or grapeseed)
- Butter (2–3 tablespoons)
- Fresh garlic cloves, smashed
- Fresh rosemary or thyme
- Instant-read meat thermometer
Step-by-Step Cooking Guide
1. Bring the Steak to Room Temperature
Let your steak sit out for 30 to 45 minutes before cooking. This ensures even cooking and a perfect crust.
2. Season Simply, but Generously
Right before cooking, season both sides with a generous amount of kosher salt. No need for marinades—the flavor is already built in.
3. Sear Over High Heat
Heat your pan until it’s extremely hot. Add a small amount of oil, then place the steak down carefully. Sear for 2–3 minutes on each side, resisting the urge to move it around. You're building that perfect crust.
4. Baste with Butter and Herbs
Lower the heat slightly. Add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 2–3 more minutes. This adds flavor and promotes even cooking.
5. Check the Internal Temperature
- Medium-rare: 125°F
- Medium: 135°F
- Medium-well: 140–145°F
Wagyu is best enjoyed at medium-rare to medium to preserve its tenderness and marbling.
6. Let It Rest
After removing the steak from the pan, let it rest for 10 minutes. This step is critical—juices will redistribute and the steak will finish cooking slightly from residual heat.
Prefer Low and Slow? Try the Reverse Sear Method
The reverse sear is perfect if you want even edge-to-edge doneness and a beautiful crust at the end. It's ideal for thicker cuts like our Full Blood New York Strip.
How to Reverse Sear Your Steak:
- Preheat your smoker to 225°F (or set your sous vide bath to 125°F).
- Place the steak on a wire rack over a baking sheet. Cook until internal temp hits 115–120°F (for medium-rare).
- Remove the steak and rest for 10 minutes.
- Crank a cast iron skillet over high heat and sear for 1–2 minutes per side to build a crust.
Bonus: You can also finish the sear with butter, garlic, and rosemary to add extra flavor during the final minute.
Why We Don’t Recommend Grilling Full Blood Wagyu
We love a good backyard barbecue—but when it comes to Full Blood Wagyu, the grill just isn’t the best tool for the job.
Here’s why:
- Excess flare-ups: The intense marbling in Wagyu melts quickly and can cause sudden flare-ups that burn the outside before the inside is cooked.
- Harder to control temperature: A grill’s inconsistent heat zones can make it tough to achieve the precision Wagyu deserves.
- Lost flavor: That precious rendered fat belongs in your pan—not dripping through grates into the flames.
Stick to cast iron or reverse sear techniques to keep that buttery Wagyu fat where it belongs: flavoring your steak.
Pro Tips for Success
- Use a thermometer. Guesswork has no place with premium Wagyu.
- Slice thinly against the grain. Wagyu is incredibly rich—a little goes a long way.
- Serve simply. Let the meat be the star. A pinch of finishing salt or a dab of compound butter is all you need.
Pairing Suggestions
Keep it classic: roasted garlic mashed potatoes, grilled asparagus, or a simple arugula salad with lemon vinaigrette. A bold red wine like Cabernet Sauvignon or Syrah pairs beautifully with Wagyu’s richness.
Still Feeling Nervous?
We get it. This is a premium steak—$100+ is no small investment. But with the guide above and a little confidence, you’ll be serving restaurant-quality steak at home in no time. And if you’re still unsure, check out our full beef cooking guide for more tips on other cuts.
Ready to try it yourself? Shop our Full Blood Wagyu New York Strips today and experience the best beef America has to offer.
Cross Creek Ranch Premium Meats raises 100% Full Blood Wagyu cattle in Colorado with sustainable practices, traditional Japanese genetics, and a focus on superior flavor. All our steaks are dry-aged for 21 days and shipped flash-frozen for peak freshness.
