Cast Iron Wagyu NY Strip with Steakhouse Sides

There’s nothing more timeless than a perfectly seared Wagyu New York Strip. Cooked hot and fast in a cast iron skillet, this method delivers a deeply caramelized crust, a tender center, and rich, buttery flavor. Finished with garlic, rosemary, and a quick butter baste, then oven-finished to lock everything in — this is a steakhouse classic done at home.

Ingredients

• 1 Wagyuwala Halal Wagyu New York Strip Steak
• Salt & freshly cracked black pepper, to taste
• 1–2 tbsp high-heat oil (avocado or olive oil)
• 2 tbsp butter
• 2–3 fresh garlic cloves, lightly crushed
• 1–2 sprigs fresh rosemary

Optional classic sides (choose 1–2):

• Garlic mashed potatoes
• Crispy roasted baby potatoes
• Creamed spinach
• Sautéed green beans
• Roasted asparagus
• Mushroom medley (cremini or wild mushrooms)

Instructions

1. Bring steak to temperature: Remove the Wagyu NY strip from the fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on all sides.
2. Sear in cast iron: Preheat oven to 400°F. Heat a cast iron skillet over high heat until very hot. Add oil, then carefully place the steak in the pan. Sear for 1–2 minutes per side, including the edges, until a deep golden crust forms.
   
3. Add aromatics & butter baste: Reduce heat slightly. Add butter, garlic cloves, and rosemary to the pan. Tilt the skillet and spoon the melted butter over the steak continuously for 30–60 seconds to infuse flavor.
4. Finish in the oven: Transfer the skillet directly to the oven and cook for 4–6 minutes, depending on thickness and desired doneness.
5. Rest & serve: Remove steak from the skillet and let rest for 5–10 minutes before slicing. Serve alongside your choice of classic sides for a balanced, steakhouse-style meal.