Australian Wagyu New York Strip | 20 oz | BMS 8-10 🔥 Best Seller
Our Australian Wagyu New York Strip delivers bold beef flavor, exceptional marbling, and a satisfying steakhouse-style bite. Each 20 oz steak is hand-selected for a rich, buttery finish and a memorable dining experience at home.
The Wagyu Steak Company Standard
Authentic Australian Wagyu selected for exceptional marbling, tenderness and flavor.
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Australian Wagyu Performance Index
A quick guide to this cut’s flavor, texture, cooking style and ideal occasion.
A Personal Recommendation
Tim Berg, Wagyu Steak CompanyIf someone asked me which Australian Wagyu steak offers the best balance of bold beef flavor, beautiful marbling, and a classic steakhouse bite, the New York Strip would be one of my first recommendations. Its generous 20 oz size makes it ideal for special dinners, gifting, or anyone who wants a rich, satisfying Wagyu experience without sacrificing the familiar character of a traditional steak.
Cook It With Confidence
Follow these steps to develop a deeply browned crust while preserving the rich marbling, bold beef flavor, and juicy center of this 20 oz Australian Wagyu New York Strip.
Thaw the steak completely in the refrigerator overnight. Remove it from the refrigerator 30–45 minutes before cooking, unwrap it, and pat every surface thoroughly dry.
Season both sides lightly with coarse sea salt and freshly cracked black pepper. Heat a dry, heavy cast-iron skillet over medium-high heat until thoroughly hot. Do not add butter or cooking oil.
Place the steak in the dry, thoroughly preheated skillet and leave it undisturbed until a deep brown crust develops. Turn once and cook the second side for approximately 3 minutes. Sear the fat edge for 30–45 seconds if desired.
Check the center with an instant-read thermometer. Remove the steak when it reaches approximately 125–130°F for a final medium-rare temperature of 130–135°F after resting. Do not add butter or oil.
Rest the meat for half the amount of time you have cooked it to allow blood and juices to flow back through the steak.
To Slice, cut against the grain, through the fibers. Serve with a sprinkle of sea salt to enhance the flavor and serve.
Approximate cooking times for a 1.4-inch steak brought toward room temperature and cooked over a hot pan or grill surface. The temperatures below are measured before resting. During the resting period, the internal temperature will rise by a few degrees.
| Doneness | Internal Temperature | Approximate Cooking Time |
|---|---|---|
| Blue | — | 1 minute per side for caramelization |
| Rare | 117°F | 2–3 minutes per side |
| Medium Rare — Recommended | 127°F | 3–4 minutes per side |
| Medium — Recommended | 134°F | 4–5 minutes per side |
| Medium Well | 140°F | 5 minutes per side |
| Well Done | 150°F | 6 minutes per side |
Important: These cooking times are approximate. Steak thickness, starting temperature, and cooking-surface heat will affect the result. Always confirm doneness with an instant-read thermometer.
Australian Wagyu is naturally rich and highly marbled. Do not add butter or cooking oil. When grilling, avoid placing the steak directly over exposed flames because rendered Wagyu fat can cause sudden flare-ups.
SERVE IT CORRECTLY
After resting, identify the direction of the muscle fibers and slice across them—not parallel to them. Cutting against the grain shortens the fibers, producing a noticeably more tender bite.
For a large 20 oz New York Strip or Ribeye, I usually rest the steak on a cutting board, slice the entire steak, and serve it family-style. One steak of this size will comfortably serve 2–3 people.
Helpful Information
Answers to common questions about preparing, cooking, portioning, storage and serving Australian Wagyu New York Strip.
For best results, thaw the steak completely, pat it thoroughly dry, and season lightly with coarse sea salt and freshly cracked black pepper. Cook it in a very hot, dry cast-iron skillet for approximately 3 minutes per side, then confirm doneness with an instant-read thermometer. Australian Wagyu is naturally rich, so no butter or added oil is necessary.
One 20 oz New York Strip will comfortably serve 2–3 people. After resting, slice the entire steak against the grain and serve it family-style.
Yes. Thaw the steak overnight in the refrigerator. Remove it from the refrigerator approximately 30–45 minutes before cooking, unwrap it, and pat every surface completely dry.
Keep the steak frozen and vacuum sealed until you are ready to use it. Thaw it in the refrigerator rather than at room temperature, and avoid repeated thawing and refreezing.
The New York Strip combines bold beef flavor with abundant intramuscular marbling and a satisfying steakhouse-style bite. This 20 oz Australian Wagyu steak is exceptionally rich, juicy, and well suited for sharing.
New York Strip offers a firmer, more steak-forward bite with bold beef flavor. Ribeye generally has more exterior and internal fat, creating an even richer eating experience. Choose New York Strip for balance and classic steak texture; choose Ribeye for maximum richness.
Still have a question? Contact us and we will help you choose or prepare the right cut.
Complete the Experience
Pair your Australian Wagyu with carefully selected additions for an unforgettable steakhouse dinner at home.
Sweet, delicate king crab creates an extraordinary surf-and-turf dinner.
Large, naturally sweet scallops add an elegant seafood course to the meal.
Exceptionally tender with a delicate, buttery texture for guests who prefer a softer, more refined steak experience.
Exceptionally rich marbling for customers who prefer maximum steakhouse flavor.
