- Each order contains 4 steaks
- Average weight of each steak is 12 ounces and around 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