Imported fresh from Japan, the A5 NY Strip offers the pinnacle of luxury in beef. This prized cut, known for its incredible marbling, melt-in-your-mouth texture, and rich, buttery flavor, is sourced from the highest grade of Japanese Wagyu beef. With its delicate balance of fat and meat, the A5 NY Strip provides a unique and unforgettable dining experience. Decadent.
Japanese A5 NY Strip
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Bring to Room Temperature: Before cooking, let the steak sit at room temperature for about 30 minutes to ensure even cooking.
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Seasoning: Keep the seasoning simple to highlight the beef's natural flavor. Lightly season with salt and pepperjust before cooking.
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Searing: Heat a cast-iron skillet over medium-high heat until hot. No oil is needed, as the beef will render its own fat. Sear the steak for 1-2 minutes per side for a medium-rare finish. Due to its high fat content, Japanese A5 Wagyu cooks faster than other steaks, so keep a close eye on it.
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Resting: Remove the steak from the heat and let it rest for 5 minutes. This helps the juices redistribute through the meat.
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Slicing: For the best experience, slice the steak into thin strips and serve immediately.
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- Minimal Cooking: Japanese A5 Wagyu is best enjoyed when cooked rare to medium-rare to appreciate its unique marbling and texture.
- No Butter Needed: The steak renders enough fat as it cooks, so there’s no need for butter or oil.
- Serving Suggestions: Pair with light sides like a simple salad or roasted vegetables to complement the richness of the beef.