4 Strip Steaks
The Strip Steak goes by many names: New York Strip. Kansas City Strip. Boneless Sirloin. But beneath all those nom de mange (that’s not really French for ‘eatin’ name’) is a classic piece of meat: tight texture, defined grain, rich flavor, and lots of tender marbling. After all, this is the twin steak sibling to Filet Mignon, who sits on the other side of a Porterhouse. Good company indeed.
Our Wagyu Strip steaks bring all those classic characteristics to perfection. Do not, under any circumstances, cook past medium-rare. We will never speak to you again.
- Each order contains 4 Strip steaks
- Average weight of each steak is 12 ounces and around 1-1.5” thick
- Wet aged for 56 days in own juices for ultimate moistness
- Ships frozen in individual vacuum sealed packages, on dry ice
- No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight/size of actual product may vary.
Whether at home with your family, or on the road in a new city, you can find a strip steak. This popular cut goes by different names depending where you are; New York Strip, Kansas City Strip and in Australia it goes by Boneless Sirloin. No matter where you are, it's a delicious and tender cut of meat that is perfect for any occasion. And you can rest assured our Wagyu Strip Steaks are the best of the lot.
With a melt-in-your-mouth texture and exquisite flavor, our 100% Fullblood Wagyu Beef Strip Steaks are our most popular cut. The flavor is unmatched, with a tight texture and a definite grain; Strip Steaks are a favorite of restaurants and steakhouses the world over and with good reason.
Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.
We always recommend cooking our Wagyu to no more than Medium Rare for optimal experience of the high marble content.
Grill: Heat grill to medium high. Season your steak generously with sea salt and fresh ground pepper. Sear each side for 1 minute on hottest part of the grill. Move steaks to lower heat and cook for 6 minutes on each side. Let rest 5 minutes before digging in.
Broil: Preheat oven to 425 F. Heat a cast iron skillet over a high heat. Add a small amount of olive oil or butter. Season the steak generously with sea salt and fresh ground pepper. Sear each side of steak for 1 minute. Place the skillet and steak in the oven for approximately 8 minutes. Let rest 5 minutes before cutting.
See below for more Recipes and Tips featuring our 100% Fullblood Wagyu Strip Steaks
Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance). We also suggest bringing thawed steaks to room temperature for 30 minutes or so.
We always recommend cooking Wagyu strip steak to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel.
Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or anything else that floats your boat. Sear each side for a minute or two. We're looking for Maillard reaction - that's brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let rest for 5 minutes, if you can wait.
Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on stove, and add a pat of butter or oil. Season the steak as your heart desires. Same idea as above: sear each side for a minute or two until browned and then transfer skillet to the oven for a few minutes, maybe 4 or 5. Take out and let rest for 5 minutes. We dare you.
The product was first quality, one of the best steaks that I have had.
Shane G. , Verified Customer
We ship via FedEx. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Email firstname.lastname@example.org with any shipping and delivery questions. Not all areas are available for Saturday delivery, please email us for availability. Orders placed after 10am CST will ship the next eligible day, based on shipping preference.
- Free Ground Shipping for orders $100+ after discounts applied
- Free 2-Day shipping for orders $200+ after discounts applied
- Ground shipping: $25 for orders under $100
- 2-Day shipping: $55 for orders under $200
- Overnight shipping: $75
Handling & Thawing
Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!
Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.
Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.
Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.