Grilled A5 Wagyu - Two Ways

Start by preparing the steak. Season the Wagyu A5 NY strip steak generously with kosher salt and 16 mesh black pepper. For the steak cooked on the grill, sprinkle a little granulated garlic as well. Place the seasoned steaks in the refrigerator for about an hour to firm them up.

If cooking on a grill:

• Fire up your grill to high heat. Place the steak directly on the open flames of the grill.
• Flip and move the steak on and off the heat as much as possible to avoid charring. The goal is to achieve a nice golden brown color without any black spots.
• Due to the high fat content of the Wagyu steak, it will drip and cause flames to flare up. Continuously flip the steak to ensure an even golden brown sear.
• Cook the steak to an internal temperature of 125°F (52°C) for rare.

If cooking on cast iron:

• Heat up a cast iron skillet to high heat.
• Place the Wagyu steak in the hot skillet and flip it a couple of times to develop a golden brown sear.
• Add butter, fresh rosemary, and garlic cloves to the skillet. Baste the steak with the melted butter, rosemary, and garlic for a couple of minutes to infuse flavors.
• Cook the steak to an internal temperature of 135°F (57°C) for a medium-rare doneness level.
• Once cooked to your desired doneness, remove both steaks from the grill and let them rest for a few minutes. Remember to pour any extra juices from the skillet over the Wagyu cooked in the cast iron.
• Slice into the steaks and prepare yourself for a melt-in-your-mouth experience! The Wagyu A5 NY strip steaks should be incredibly tender and flavorful.