NY strip steaks (aka country club steaks, ambassador steaks) are perhaps the most iconic steak-house cut, offering tender beef and a perfect showcase for traditional steak sauces. Strip steaks cut from Kobe beef take this meaty favorite to a new level by adding extra flavor and tenderness.

Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process.

Keep your Kobe strip steaks frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Cook wagyu New York steaks as you would conventional beef strip steaks. Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.

NY strip steaks, while tender, tend to be milder beef. As such, they are often paired with steak sauces like a red wine shallot reduction or Tellicherry peppercorn cream sauce. However, as these strip steaks are more flavorful wagyu beef, they can certainly be served without sauces.

Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above