A5 Wagyu (Kobe) Beef New York Strip marries the iconic strip-steak structure with the most luxurious marbling on earth. Graded A5 (Japan’s highest), this steak delivers a crisp, caramelized crust and a velvet, beef-forward bite that’s both richly tender and satisfyingly structured. We ship every steak frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Signature cut + A5 marbling: classic strip chew with silken, low-melt fat for an unforgettable mouthfeel.
• Short cook, huge payoff: A5 renders fast—think seconds per side, not minutes.
• Small portions, big flavor: the richness means 3–5 oz per person is a perfect tasting course.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

A5 Wagyu (Kobe) New York Strip steaks, hand-trimmed. See the variant selector for steak count, thickness (e.g., 1"–1.25"), and total weight; exact dimensions vary by lot and are noted on the label.

Flavor Notes & Pairings

• Season simply: flaky salt before sear; add pepper after cooking if desired.
• Finishes: lemon zest, chive or wasabi butter, yuzu kosho, ponzu, shaved black truffle.
• Sides: keep it minimal—roasted mushrooms, sautéed greens, plain rice or pomme purée.
• Explore all Wagyu (Kobe) Beef or browse classic Steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1"-thick steak in the fridge (34–40°F).
• After thawing, temper 20–30 minutes at room temp for even cooking. For precise guidance, use our Storage & Thaw Calculator.

How to Cook (Tailored to A5)

A5 shines at rare to medium-rare (120–125°F / 49–52°C) with a short rest. Use a fast, accurate thermometer.

1) Cast-Iron Quick Sear (signature)

• Preheat a small cast-iron skillet very hot. No added oil—A5 renders its own fat.
• Salt the steak. Sear ~60–90 seconds per side (and briefly on edges) to a deep golden crust.
• Pull at 120–125°F; rest 3–5 minutes. Slice and serve immediately.

2) Yakiniku-Style (sliced)

• Chill briefly for clean slicing; cut 1/4"–1/3" slices across the grain.
• Flash on a ripping-hot plancha or grate for a few seconds per side; finish with flaky salt or a brush of ponzu.

3) Sous Vide + Sear (edge-to-edge)

• Bag with a pinch of salt and a pat of butter. Cook at 129°F (54°C) for 30–45 minutes.
• Pat bone-dry; sear in a very hot pan ~30–45 seconds per side to finish (keep sear short to avoid over-rendering).
• For exact windows by thickness, use our Sous Vide & Reverse-Sear Calculator and finish timing with the Steak Doneness Timer.

Pro Tips

• Minimalism wins: heavy rubs or marinades can mask wagyu’s natural perfume—salt and heat are enough.
• Small pan, big control: a compact skillet concentrates heat and preserves marbling.
• Save the gold: rendered wagyu fat is liquid magic for eggs, fried rice, or potatoes.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for order cut-offs and delivery timing.
• Review best practices in Meat Safety & Storage and target temps in our Steak Temperature Guide and Steak Cooking Methods.

Related

Explore more Wagyu (Kobe) Beef · compare with USDA Prime classics · shop all Steaks

Chef’s note: Strip is the sweet spot for A5—firm enough to carry a sear, rich enough to feel decadent. Keep it hot, fast, and simple.