NY Strip Steaks | 100% Fullblood Wagyu & Fullblood Reserve
$87.00
100% Fullblood Wagyu NY Strip Steak
The quintessential chophouse classic, elevated to an art form through pure Japanese lineage. The G Five 100% Fullblood Wagyu New York Strip combines the firm, satisfying grain of the striploin with the exquisite, low-melting intramuscular fat found only in uncrossed Wagyu genetics.
Framed by a clean, buttery fat cap that renders and crisps under high heat, this steak balances classic steakhouse bite with a velvety, melt-in-your-mouth richness and a lingering sweet umami aroma.
Choose Your Marbling Tier
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100% Fullblood (BMS 6–8): Surpasses USDA Prime with dense, radiant veins of pure Wagyu marbling woven throughout the striploin. It offers a luxurious, tender bite while preserving the distinct chew and robust beef presence that makes the New York Strip an enduring favorite.
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Fullblood Reserve (BMS 9–12): Our ultra-rare, top-shelf tier on par with Japanese A5 standards. Intricate webs of gossamer-fine marbling disperse evenly through every fiber. As it sears, the delicate fat coats the palate instantly, yielding a transcendent, fork-tender texture that requires virtually no effort to slice or savor.
The 100% Fullblood Experience
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Uncompromised Japanese Genetics: Sourced strictly from registered, 100% fullblood Japanese bloodlines with zero outside crossbreeding, preserving centuries of specialized genetic selection.
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Low-Melting Oleic Fat: Rich in healthy monounsaturated fats that begin to liquefy at room temperature (75°F–80°F), creating a delicate silkiness rather than a heavy, greasy mouthfeel.
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The Prized Striploin Texture: Tighter and more structured than a ribeye or tenderloin, providing the ideal canvas for thick carving and deep, caramelized crust formation.
Product Highlights
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Artisan Center-Cut: Hand-portioned from the center of the striploin for uniform thickness, ensuring an even edge-to-edge cook.
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Precision Trim: Hand-trimmed of gristle with the outer fat cap sculpted to the perfect thickness to baste the steak in hot tallow as it sears.
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Sub-Zero Freshness: Flash-frozen immediately following portioning and individually vacuum-sealed to lock in moisture, cellular integrity, and natural flavor.
Specifications
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Cut: Center-Cut New York Strip Steak (Boneless)
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Genetics: 100% Fullblood Wagyu (Purebred Japanese lineage, pasture-raised in Texas)
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Grading Options: 100% Fullblood (BMS 6–8) | Fullblood Reserve (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Searing Guide
Because 100% Fullblood Wagyu fat renders so efficiently, a hot pan and brief sear are all you need.
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Slow Thaw & Temper: Thaw in the refrigerator for 24 hours. Set on the counter 20 minutes before cooking to take off the chill.
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Prep & Season: Pat completely dry with paper towels. Season right before cooking with coarse sea salt or G5 SPG.
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Render the Fat Cap: Place a dry, heavy cast iron skillet over medium-high heat. Using tongs, hold the steak vertically with the fat cap pressed directly against the pan for 60 to 90 seconds. This crisps the cap and naturally greases your skillet with pure Wagyu tallow.
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Quick Sear: Lay the steak flat and sear for 2 to 2.5 minutes per side until a rich golden-brown crust forms, targeting medium-rare (125°F–130°F internal).
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Rest & Slice: Rest on a warm board for 5 to 7 minutes. Slice into pencil-thick strips against the grain to serve.