Purely Meat A5 Grade Japanese Wagyu NY Strip Steaks, Frozen, 10.5 oz., 2 ct.

Purely Meat A5 Grade Japanese Wagyu NY Strip Steaks, Frozen, 10.5 oz., 2 ct. represent the pinnacle of gourmet meat, renowned for their unrivaled marbling and buttery tenderness. This luxurious beef, graded A5 by the Japanese Meat Grading Association, signifies the highest quality, with the “A” denoting a high yield and the “5” indicating exceptional marbling. The intricate web of fat woven throughout the meat ensures a melt-in-your-mouth texture and a rich, umami-packed flavor that is both intense and delicate. Each bite of this exquisite steak offers a culinary experience that is both sumptuous and sublime, truly the insider’s choice for an ethereal dining indulgence that is GMO free.

The animals are massaged daily and fed a barley mash that produces a marbling that is unsurpassed. The taste is like no other beef. The rich marbling not only gives this beef a beautiful flavor but will be the most tender beef you'll ever eat. Sourced from a single plant in the Miyazaki Prefecture, these Japanese Wagyu Strips are graded to the highly coveted A5 grade. This means that you will not find a Wagyu steak with more marbling or flavor. Purely the best of the best.

Cooking Instructions

Cooking a 10.5 oz. Japanese A5 Wagyu strip steak is a luxurious culinary endeavor. Due to the fat content of this beef, ~5 oz. portions is a common serving size. Cook to desired temperature.

Here's a recommended recipe to bring out the best in this exquisite meat:

1. Salt the Steak: At least an hour before cooking, lightly salt the steak to enhance its natural flavors. Place it back in the refrigerator after salting.

2. Preheat Your Skillet: Place your oven safe skillet in the oven at 400°F (204°C) for ten minutes to ensure even heating. Use cast-iron, carbon steel, or stainless steel for best results.

3. Sear the Steak: After preheating, place the skillet over medium to medium-high heat on the stove. Take the steak directly from the fridge and sear it on the hot skillet without oil due to its high-fat content. If you prefer using oil, choose a neutral, high smoke point oil like safflower.

4. Cooking Time: For a medium cook, sear thin steaks for 60 seconds on one side, flip once, and sear for another 60 seconds. For thicker steaks, sear for 1 minute on each side.

5. Rest the Steak: Allow the steak to rest for at least 5 minutes before serving to let the juices redistribute throughout the meat.

Enjoy the rich, buttery flavor and tender texture of your perfectly cooked Wagyu steak!