Description
The grilled method for a Wagyu NY strip: two-zone fire, screaming sear, gentle indirect finish, and a non-negotiable 8-10 minute rest. Lands medium-rare every time.
Ingredients
Scale
For the steak:
1 Wagyu NY strip steak (14 oz, ~1.5 inches thick)
1 tablespoon kosher salt (for seasoning)
1 teaspoon black pepper, freshly cracked (for finishing)
1 teaspoon avocado oil (for cast iron method only)
Flaky salt (Maldon), for finishing
Instructions
- Pull the strip from the cooler 30 to 45 minutes before cooking. Pat the surface bone-dry with paper towels.
- Season generously with kosher salt on all sides. Do not add pepper or oil yet — pepper scorches at sear temps.
- Build a two-zone fire on the grill: one side ripping hot for the sear, one side cooler (350-400°F) for the indirect finish.
- Sear over direct heat for 60-90 seconds per side. Move the steak off the flame if fat flares up.
- Slide the steak to the indirect side and close the lid. Cook 4 to 6 minutes to an internal of 125°F at the thickest point. Probe at four minutes.
- Move the steak to a board, tent loosely with foil, and rest 8 to 10 minutes. Internal climbs to 130°F through carryover — that's the medium-rare target.
- Slice on a bias against the grain, half-inch slices max. Finish with cracked black pepper and flaky salt right before serving.
Notes
Pull temps for other doneness levels are in the Time & Temp Calculator on the post (rare 115°F, medium 130°F, medium-well 140°F). The grilled method works for any strip steak between 1 and 2 inches thick — adjust the indirect finish time accordingly.
Why two zones? Wagyu fat melts at roughly 77°F — about 13 degrees lower than standard beef. Pure direct heat over a single zone renders the marbling onto the grates before the inside finishes cooking. The cool side gives you a margin to nail the internal temp without sacrificing the crust.
- Prep Time: 45 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 steak