I’ve rarely ever met a cut of steak that I didn’t like, and the NY strip is right up there on my list of favorites. I decided to grill up a delicious Australian Wagyu NY Strip from The Butcher Shoppe using my PK Grill. It’s going to be mouthwatering!
Making Australian Wagyu NY Strip
NY Strip is a wonderful steak to grill, with its marbled fat and thick cut. I’m keeping this steak recipe simple and quick, with just a few ingredients. After all, Wagyu NY Strip is already tasty and juicy, I’m just adding a little flavor, smoke, and tenderness.
- Australian Wagyu NY Strip. This cut came from my good friend Kevin Green at The Butcher Shoppe in Florida.
- Olive oil. I like adding some savory moisture to my steak, plus it’s a great binder for the spices.
- Heath Riles Everyday Rub. Salt, pepper, garlic and onion powder, and a few other ingredients make this rub my go-to over regular salt-and-pepper shakers.
- Heath Riles Beef Rub. Its savory, smoky ingredients amp up the flavor profile on any meat, not just beef!
- Sea salt. A pinch or two of this is a perfect finishing touch on steak.
- Fresh cracked black pepper. Peppery notes add a ton of taste to steak.
The Equipment Setup
The Process for Making My Australian Wagyu NY Strip
I shot a video of this recipe and uploaded it to my Youtube channel. Head over there now if you want to watch it.
- Unpack the NY strip. Boy, this steak is a beast! It was thick and the marbling was beautiful. I dried it off and laid it on a plate. I didn’t trim anything off this steak.
- Add some olive oil. Drizzling some olive oil on all sides of the steak gives the outer layers a binder that holds the spices on while everything’s cooking. I used my hand to rub it in a little.
- Spice it up. Taking my Everyday Rub, I sprinkled a good layer all over the top, bottom, and sides of the NY Strip. I followed it up with a light layer of my Beef Rub, just to give the meat another kick of taste. Finally, I finished it off with a few pinches of sea salt and fresh ground black pepper, mashing it into the steak as I went.
- Let it sweat. I left the oiled, spiced NY Strip on a plate to sweat and absorb all the herbs and spices for about 10 minutes.
- Put it on the grill. Not wanting my steak to burn (that would break my heart), I went ahead and put a probe into it to keep track of the temperature. I placed my steak on the cool side of my grill and closed the lid.
- Check it and move it. After about 40 minutes, the NY Strip hit about 100 degrees F, which was the temp I was going for. It was looking good, so I moved it to the hot-zone of the grill to sear. I kept turning the steak until it was seared, then moved it back to the cool zone to finish off.
- Let it rest. Once the steak got to about 130 degrees F internally, I pulled it off the grill and let it rest for about 15 minutes.
- Slice it up. Using a sharp knife, I cut into the NY Strip. It cut like butter and looked beautiful, juicy, and deep pink.
Folks, it’s a real showstopper. Absolutely full of savory, smoky, steaky flavor. It was tender and juicy, and the spices added a whole other depth of taste. This one is a big, big winner.
Serving Suggestions for Australian Wagyu NY Strip
I typically plan on 6-8 ounces of NY Strip with sides like (in my video) asparagus or a baked potato.
Let it cool and store it in an airtight container in the fridge for up to 3 days. Make a sandwich or some tacos out of the leftovers for another delicious meal.
Equipment and Tools
Australian Wagyu NY Strip Recipe on the PK Grill
Set up PK Grill for a 2 zone fire (or any charcoal grill).
Coat steaks with olive oil.
Season steaks with Heath Riles BBQ Everyday Rub & Heath Riles BBQ Beef Rub.
Season with black pepper if you choose.
Allow steaks to sit for 10 minutes with the rub on them.
Start the steaks on the cool side of the grill to reverse sear. Sear steaks and then move back to the cool side to finish off to an internal temperature of 125º-130º.
Finish steaks off with Sea Salt.