SKILLET WAGYU NEW YORK STRIP
Indulge in the unrivaled taste of Back Creek Wagyu NY Strip Steak, widely regarded as the finest steak due to its luscious marbling. Despite its reputation, cooking it to perfection is surprisingly simple and quick. Follow these step-by-step instructions along with some useful tips to savor every bite of the most succulent steak you've ever tasted!
Equipment
cast iron pan or stainless steel skillet
Ingredients
2 tsp salt
Instructions
Rest your Wagyu steak at room temperature 30 minutes to an hour before cooking.
Generously salt steak with Kosher salt on both sides.
Take your cast iron pan or stainless steel skillet and put it on the stove at medium heat. Allow the pan to get hot.
Rub the fat cap around the steak on the entire inside of the pan. The fat will begin to melt and "grease" the pan to prevent the steak from sticking.
Place the steak on the hot cast iron or stainless steel pan and cook for about a minute and half.
Flip the steak and cook until the internal temperature reaches about 120 to 125 degrees for rare or 130 to 135 degrees for medium rare.
Rest 5 to 10 minutes then slice into strips.
Notes:
Salt brings out the flavors of the steak. You do not want any other flavor additions competing with the steak's natural flavors.
The best way to eat Wagyu steak is rare to medium rare.
Source: https://www.aforkstale.com/
