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Australian Wagyu NY Strip BMS 8-9

Australian Wagyu NY Strip BMS 8-9

Australia

With exceptional BMS 8-9 marbling, this Australian Wagyu NY Strip showcases ultra-tender texture and profound Wagyu richness. Each bite reveals layers of buttery flavor and satisfying depth for a truly memorable steak experience.

14-16oz

$82
$82
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Description

Distinctly Australian, the Wagyu New York Strip embodies the spirit of the land—from its vast rangelands and pure air to the unrivaled dedication of its cattle producers. This steak tells a story of patience and precision, where world-class Wagyu genetics meet sustainable Australian craftsmanship to create a cut of rare character and depth.

Within each piece lies an intricate marbling pattern, glistening like gold veins through deep crimson meat—a visual promise of succulence to come. As heat touches the surface, the Wagyu fat melts luxuriously, basting the steak from within. The result is a crust both crisp and caramelized, giving way to a buttery, tender center bursting with rich, layered flavor.

On the palate, the Australian Wagyu Strip delivers a harmony of contrasts—intense beef umami balanced by silken fat and subtle sweetness, finishing with a long, elegant savor that lingers like fine wine. More than just a steak, it’s an experience: a celebration of Australia’s fertile pastures, artisanal care, and the pursuit of perfection in every mouthful.

Flavor Profile

  • Buttery
  • Juicy
  • Savory
  • Velvety
Details

Australian Wagyu NY Strip Details

  • Breed: Wagyu Cross
  • Weight: 12- 14 oz
  • Thickness: 1-2”
  • Tenderness Score: 8/10
  • Cattle Origin: Australia
  • Packaging: Individually vacuum-sealed
Prep Instructions

Step-by-Step Instructions for NY Strip

1. Thaw and Temper

  • Remove the steak from the freezer and place it in the refrigerator for 24 hours, or until fully thawed.
  • About 1 hour before cooking, unwrap and set the steak on a plate at room temperature. This ensures even cooking and optimal texture.

2. Pat Dry and Season

  • Pat the steak dry with paper towels to promote a good sear.
  • Generously season both sides with kosher salt and freshly cracked black pepper. Add garlic powder or preferred herbs if desired.
  • Let the steak sit for 10–15 minutes after seasoning while you preheat your cooking surface.

3. Preheat Cooking Surface

  • Preheat a cast iron skillet, grill, or heavy pan over high heat (450°F+ for grill, or until pan is smoking hot).

4. Searing and Cooking

  • Place the steak onto the hot surface; you should hear an immediate sizzle.
  • Sear for 2–3 minutes per side for rare, 3–4 minutes per side for medium-rare, 4–5 minutes per side for medium, and 5–6 minutes per side for medium-well. Cooking times vary with steak thickness—use a meat thermometer to check doneness (see temperature chart below).
  • Flip steak every 60–90 seconds for even cooking and crust formation.

5. Check Internal Temperature

  • Use an instant-read thermometer in the thickest part:Rare: 120–130°FMedium Rare: 130–135°FMedium: 135–145°FMedium Well: 145–155°F

6. Resting

  • Remove the steak from heat when it is 5°F below your target temperature as it continues to cook while resting.
  • Transfer to a cutting board and loosely cover with foil or a clean towel. Let it rest for 5–10 minutes to allow juices to redistribute and texture to settle.

7. Slicing and Serving

  • Uncover and slice the steak against the grain for optimal tenderness and juiciness.

Australian Wagyu NY Strip Steak Recommendations

Cooking Methods
  • Grilling
  • Pan-Searing (Cast Iron)
  • Reverse Sear

Seasoning and Herbs
  • Coarse Salt
  • Fresh cracked pepper
  • Rosemary

Side Dish Recipes
  • Arugula & Shaved Parmesan Salad
  • Blistered Cherry Tomatoes with Basil
  • Sautéed Wild Mushrooms

Marinades
  • Chimichurri marinade
  • Balsamic-Rosemary
  • Red Wine & Shallot

Sauces and Toppings
  • Truffle Oil drizzle or Shavings
  • Wasabi-Mayo
  • Chimichurri

Drink Pairings

Wine: Merlot, Malbec, Pinot Noir, Oaked Chardonnay, Dry Riesling, Champagne

Beer: Brown Ale, Amber Ale, Hefeweizen

Spirits: Sazerac, Negroni, Manhattan, Old Fashioned

Non-Alcoholic: Lemon Sparkling water, cranberry juice, unsweetened tea, ginger beer

Origin Story

Australian Wagyu’s story began in the late 1980s, when visionary Australian breeders first imported Wagyu genetics—from Japan and North America. In 1990, these initial imports were crossbred with established Angus and other quality local breeds, producing F1 and F2 generations that quickly gained acclaim for their impressive marbling and eating quality.​

By the mid-1990s, Australia received shipments of fullblood Wagyu females and bulls directly from Japan, laying the groundwork for the country’s now-renowned fullblood and purebred Wagyu herds. With natural pastures, clean climates, and advanced feeding programs, Australian ranchers refined Wagyu breeding to create a product that balances authentic Japanese marbling with the robust, beef-forward flavors prized by Western palates. Today, Australia is home to the largest Wagyu herd outside Japan, famed worldwide for its consistency, sustainability, and luxurious eating experience—the perfect blend of Japanese heritage and Australian cattle expertise.

Australian Wagyu NY Strip BMS 8-9

The NY Strip steak truly excels with a bold, high-heat approach—favor cast iron searing, direct grilling, or a reverse sear for especially thick steaks. Thanks to its striking marbling, this cut responds best to a quick, fiery sear that transforms its intramuscular fat into luscious juiciness and a golden, flavorful crust. Attentive temperature control during cooking ensures the fat renders gracefully while the steak’s signature texture remains succulent. A brief, careful rest lets juices settle back into each slice, highlighting the NY strip’s perfected balance of hearty beef flavor and wagyu richness in every bite.

Temperature Table
Prefered Doneness Temperature Cook Time Per Side Rest Time
Rare 120-129 Degrees F 2-3 Minutes 3 Minutes
Medium Rare 130-135 Degrees F 3-4 Minutes 4 Minutes
Medium 135-145 Degrees F 4-5 Minutes 5 Minutes
Medium Well 145-150 Degrees F 5-6 Minutes 5 Minutes

Frequently Asked Questions

What makes this NY Strip different from other steaks?

This NY Strip is crafted from premium Australian Wagyu, renowned for its marbling and tenderness, delivering a richer, more luxurious eating experience than typical beef.

How is the steak packaged and shipped?

This NY Strip steak is vacuum-sealed and shipped frozen to preserve freshness and quality. Thaw in the refrigerator 24 hours before cooking for best results.

How should I cook the NY Strip for best results?

The steak is best prepared using high-heat grilling or pan-searing, aiming for medium-rare (130–135°F) to maximize tenderness and flavor. Simplicity is key—season with salt and pepper, and let the natural richness shine.

 Is the NY Strip suitable for sous vide cooking?

Yes, sous vide is an excellent method—aim for 130°F for medium-rare, then finish with a high-heat sear in a pan or on the grill for a caramelized crust.