Wagyu New York Strip Sous Vide

New York Strip is usually my favorite cut, and it's not the first time I'm sinking my teeth into the Wagyu variant of New York Strip. The quality is mega good and it actually reminded me a bit of some MBS 8+ Australian Wagyu strips I have eaten before.

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Recipe for wagyu new york strip sous vide

WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.

New York Strip is usually my favorite cut, and it’s not the first time I’ve sunk my teeth into the Wagyu variant of New York Strip. The quality is incredibly good and actually reminded me a bit of some MBS 8+ Australian Wagyu strips I’ve had before.

I bought the meat from Steak-out.dk, where I set out to try nine different Wagyu cuts in sous vide over nine days. Of course, I’ll be sharing all the results here on the site.

Servings: 2 people

Wagyu New York Strip Sous Vide

New York Strip is usually my favorite cut, and it's not the first time I'm sinking my teeth into the Wagyu variant of New York Strip. The quality is mega good and it actually reminded me a bit of some MBS 8+ Australian Wagyu strips I have eaten before.

Author: Sebastian Jespersen

Course: Dinner

Cuisine: American

Keyword: beef, Dinner, New York Strip, Wagyu

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Equipment

• Sous Vide
• Cutting Board
• Pre-Slicing Knife
• Gas Burner (Option 1)
• Grill (Option 2)
• Frying Pan (Option 3)

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Ingredients

• 2 pcs. New York Strip Wagyu
• Salt and Pepper

Instructions

• Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).
• Season the meat with salt and pepper.
• Vacuum pack the meat.
• Cook the meat for 2 hours.
• Take it out of the water and unpack it from the vacuum bag.
• Dry the meat thoroughly on both sides (with a clean towel or paper towel).
• The meat is fully cooked and ready to be eaten, but it still needs to be browned.
• This meat is packed with delicious fat marbling, so it doesn't require added butter/ghee/oil to cook it.
• I prefer one of the following three methods (you can certainly use a regular frying pan and cook the meat for 30-60 seconds on each side):
• BlowtorchFull power and give the meat 30-60 sec. on each side.GrillAgain, full blast on the grill and give the meat 30-60 sec. on each side.Cast Iron SkilletCook the meat on a scorching hot pan for 30-60 sec. on each side.
• Slice the meat thinly across the grain and serve immediately.

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