Wagyu NY Strip: Seared & Infused with Garlic Compound Butter
Time Estimate: 30
Difficulty: 4/5
Ingredients:
Garlic Compound Butter:
8 tbsp butter, 3 garlic cloves minced, .5 tsp ground black pepper, .25 tsp red pepper flakes, .25 cup freshly minced rosemary.
NY Strip:
1 12-14 oz Wagyu Republic Fullblood NY Strip, Kosher salt, 2 tbsp butter, .25 cup freshly minced rosemary, 1-2 tbsp garlic compound butter, 2 mashed garlic cloves.
Description:
Rich and decadent, our fullblood NY Strip is a true treat for all of you steak lovers out there. With the high % of intramuscular fat, when properly cooked, this steak will produce euphoria with each bite taken. We prefer to sear this cut on the pan and enhance the nuanced flavors with homemade compound garlic butter.
Step 1: Compound Butter
- Mash 2 tbsp. Butter with garlic, rosemary, kosher salt, black pepper, and red pepper flakes until appropriately blended
- Plastic wrap garlic compound butter and store in fridge for ~30 minutes
Step 2: Fullblood NY Strip Preparation
- Preheat oven to 400℉
- Heat a large cast iron skillet over medium-high heat
- Bring steak to room temperature, pat dry, and lightly season with kosher salt
Step 3: Sear NY Strip
- Add 1tbsp butter into pan and spread evenly
- Add garlic & rosemary into pan
- Place the NY Strip over compound butter until golden crust forms, ~ 2 minutes
- Flip to other side, add extra tbsp butter, and sear extra minute for a matching golden crust
- Finish in the oven for ~4 minutes, until steak reaches 115℉ for medium rare
Step 4: Garlic Compound Butter
- Remove from oven, wrap in foil and top with 1tbsp garlic compound butter, allow steak to rest for ~5 minutes
- Steak internal temperature should rise to 125℉ for a perfect medium rare