Shafi's Wagyu NY Strip Cast Iron with Garlic Brown Butter
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Halal Wagyu NY Strip
Cast Iron with Garlic Brown Butter
The NY strip's bold, firm character meets Wagyu's extraordinary marbling. Seared in a screaming-hot cast-iron skillet, finished with garlic brown butter and rosemary, and rested properly. The strip you've never had before.
The Wagyu NY strip occupies a distinct position between the two Wagyu cuts we carry. The ribeye is all about fat and richness — almost overwhelmingly so. The NY strip has a more defined muscle structure that, even in Wagyu grade, maintains a firmer bite and a bolder beef flavor alongside the marbling. The result is a steak that delivers the extraordinary fat content of Wagyu while still tasting unmistakably like a strip — assertive, beefy, with the structural integrity that makes the NY strip the choice of people who want both richness and something to actually chew.
We carry the Zabiha Halal Wagyu NY Strip Steak 10oz — certified halal, flash-frozen at peak quality. The fat cap along the edge renders magnificently and is the move that separates a good Wagyu strip from an exceptional one — standing it on its edge for 60–90 seconds before searing the flat faces renders that fat into the pan and changes the entire sear.
Wagyu strip vs Wagyu ribeye — choose based on what you want: Wagyu ribeye is richer, fattier, almost buttery — the marbling is so intense the fat dominates. Wagyu strip has more structural beef flavor alongside the marbling. If you want maximum richness: ribeye. If you want bold beef flavor with extraordinary marbling: strip. Both are exceptional — this is a genuine preference choice.
Ingredients
For the steak
- 1 × 10ozZabiha Halal Wagyu NY Strip Steak
- 1 tspKosher salt
- ½ tspCoarsely cracked black pepper
- 1 tspNeutral oil (avocado or grapeseed)
- 2 tbspUnsalted butter
- 2 clovesGarlic, smashed
- 1 sprigFresh rosemary
- 2 sprigsFresh thyme
- To finishFlaky sea salt (Maldon or similar)
Room temperature — 30 minutes minimum: Wagyu fat begins melting at a lower temperature than conventional beef fat. A cold Wagyu strip in a hot pan cooks unevenly and the fat doesn't render properly before the outer layers overcook. Pull from the fridge, unwrap, and let it breathe on a plate for at least 30 minutes.
Season lighter than you think: The Wagyu's own fat carries profound flavor. Use about 60% of the salt you'd use on a conventional strip. The flaky salt finish at the table handles the rest — and the crunch of flaky salt against the crust is part of the eating experience.
Wagyu NY strip vs Wagyu ribeye — key differences
Wagyu NY strip doneness guide
Instructions
Phase 1 — Prepare
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1
Rest, dry, and season with restraint
Pull the Wagyu from the fridge 30 minutes ahead. Unwrap and pat completely dry on all surfaces including the fat cap and edges. Season lightly with kosher salt and cracked pepper on both faces — lighter than you would for a conventional strip. The Wagyu's own fat will provide much of the flavor; the seasoning is support, not the star.
Phase 2 — Sear
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2
Heat the cast iron to smoking and render the fat cap first
Heat a cast-iron skillet over high heat for 2–3 minutes until smoking. Add 1 tsp oil. Stand the strip upright on its fat-cap edge using tongs and hold for 60–90 seconds until the fat cap is golden and rendered. The Wagyu fat that pools into the pan from this step is the medium you'll sear in — richer and more flavorful than any added oil.
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3
Sear flat faces — 2–3 minutes per side
Lay the strip flat in the pooled Wagyu fat. Do not move for 2–3 minutes — let a deep mahogany crust set completely. The Wagyu fat will foam and spit more aggressively than conventional beef — this is normal. Flip once and sear the second side 2 minutes. The strip's firmer structure means it needs slightly less care than the ribeye — it holds its shape well over high heat.
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4
Garlic brown butter baste
Reduce heat to medium. Add butter, smashed garlic, rosemary, and thyme alongside the steak. The butter will foam then begin to brown — watch for golden color and a nutty aroma. Tilt the pan and baste the steak continuously for 90 seconds with the browning, herb-infused butter. Pull the moment the thermometer reads 125°F.
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5
Rest 5 minutes, finish with flaky salt, and serve
Rest on a cutting board for a full 5 minutes — do not tent with foil. Slice against the grain at a slight angle into ½-inch pieces to showcase the marbling, or serve whole. Finish with a generous pinch of flaky sea salt across the cut surface right before serving — the crunch is part of the dish. Spoon any remaining pan butter over the top.
Slice and fan for the visual impact: Wagyu NY strip sliced against the grain and fanned on the plate shows the marbling in cross-section — the web of white fat against the deep red muscle is extraordinary visually. If you're serving this for a special occasion or photographing it, slice rather than serving whole. The presentation earns the price.
Serving suggestions
Variations
🥩 Reverse sear for precision
Roast at 250°F on a wire rack to 115°F internal (about 25 minutes), then sear in a screaming-hot cast iron for 60 seconds per side. The most even result with maximum control over the final temperature.
🧄 Truffle butter finish
Replace the plain butter with 2 tbsp truffle butter for the baste. The earthy, intense truffle note pairs beautifully with Wagyu's richness — reserved for genuine special occasions.
🥢 Japanese presentation
Slice thin, fan on the plate over steamed short-grain rice, add a drizzle of soy sauce and grated wasabi on the side. Minimal, elegant, and the way Wagyu is traditionally appreciated in Japan.
🌿 Chimichurri contrast
Bright, acidic chimichurri cuts through the Wagyu fat beautifully — even more dramatically with the strip's bolder beef flavor than with the ribeye. Serve alongside for dipping rather than poured over.
🥗 Wagyu steak salad
Slice rested strip thin over peppery arugula with shaved parmesan, cherry tomatoes, and a lemon-olive oil dressing. The pan drippings thinned with lemon juice make an extraordinary dressing.
🫙 Pan dripping rice bowl
Slice thin over steamed jasmine rice. Mix pan drippings with a splash of soy sauce and drizzle over everything. Scatter scallions and sesame seeds. Every drop of Wagyu fat belongs in the bowl.
Storage
Cooked strip
Keeps 3 days refrigerated. Reheat in a 250°F oven for 8–10 minutes on a wire rack. Never in a hot pan — Wagyu's low fat melt point means it overcooks instantly on reheat.
Raw Wagyu
Keep frozen until 24 hours before cooking. Thaw overnight in the fridge only. The fat structure is delicate — water thawing or microwave thawing damages it.
Pan drippings
Save every drop — Wagyu pan drippings are extraordinary. Refrigerate up to 1 week. Use to fry eggs, dress rice, finish vegetables, or as a dipping sauce for bread.
Nutrition (per serving, approx.)
* Estimates per full 10oz serving including butter baste. Wagyu fat content is significantly higher than grass-fed strip. Shared between 2: approximately 310 cal per person.
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