How to Cook a Wagyu KC Strip Steak: 3 Easy Methods
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Time to read 8 min
There are some steaks that don't need much help. A good Wagyu KC Strip is one of them.
Rich marbling, bold beef flavor, and a tender bite make the strip one of those cuts that's just as good cooked over an open grill as it is in a screaming-hot cast-iron skillet.
But when you're starting with American Wagyu, the goal isn't to throw every ingredient in your kitchen at it. It's to cook the steak well enough to let the beef do the talking.
If you're wondering how to cook Wagyu strip steak, we're walking through three of our favorite methods: grilling, pan searing, and reverse searing.
Whichever method you choose, you'll want a good thermometer, plenty of heat, and a little patience before you make that first cut.
Table of Contents
What Is a KC Strip Steak? Before You Cook Your Wagyu KC Strip Method #1: How to Grill a Wagyu KC Strip Steak Method #2: How to Pan Sear Wagyu Strip Steak You'll Need Instructions Method #3: How to Reverse Sear Wagyu Strip Steak What Temperature Should You Cook Wagyu Strip Steak To? Should You Cook Wagyu Strip Differently Than a Regular Strip Steak? How to Slice a Wagyu KC Strip What Goes Well With Wagyu Strip Steak? How to Cook Wagyu Strip Steak: The Short Version Products Featured Frequently Asked Questions More steak guides and recipes
What Is a KC Strip Steak?
The KC Strip comes from the short loin of the animal, an area known for producing tender, flavorful steaks.
You may also hear similar cuts referred to as New York Strip, strip steak, strip loin steak, or simply a strip. There can be differences in naming and trimming depending on the butcher, but they're all associated with that same prized section of the short loin.
One of the defining features of a strip steak is the band of fat running along one edge. Don't be too quick to trim that away before cooking.
That fat can render as the steak cooks, adding plenty of flavor along the way.
Combine that with the intramuscular marbling of American Wagyu and you've got a steak that doesn't need much dressing up.
Before You Cook Your Wagyu KC Strip
No matter which cooking method you choose, start with the same basic preparation.
Take your steak out of the refrigerator about 20–30 minutes before cooking so it can lose some of its refrigerator chill.
Pat the entire steak dry with a paper towel. Removing excess surface moisture helps you develop that deep brown crust instead of steaming the outside of the steak.
Then season it.
You can keep things as simple as kosher salt and freshly cracked black pepper, or use KC Cattle Company Steak Seasoning.
Make sure you season the edges, too.
Then choose your method.
Method #1: How to Grill a Wagyu KC Strip Steak
A hot grill and a Wagyu Strip are pretty hard to beat.
Preheat your grill for high heat, around 450–500°F. Make sure your grill grates are clean before the steak goes down.
Place the seasoned strip directly over the heat.
Cook for approximately 3–5 minutes on the first side, depending on the thickness of your steak. Flip and cook the second side for another 3–5 minutes, checking the internal temperature as you go.
But don't forget about that fat cap.
Using tongs, carefully hold the steak on its side with the fatty edge against the grill for approximately 30–60 seconds.
This can help render and brown some of the exterior fat.
Don't rely solely on the clock to tell you when your steak is finished. Thickness, starting temperature, grill temperature, and even the weather outside can change cooking time.
Your thermometer gets the final say.
Remove the steak a few degrees before it reaches your desired final temperature and let it rest for 5–10 minutes before slicing.
Method #2: How to Pan Sear Wagyu Strip Steak
If you can't, or simply don't want to, fire up the grill, grab the cast iron.
Pan searing is one of our favorite ways to cook Wagyu strip steak because you can develop an incredible crust while having plenty of control over what's happening in the pan.
You'll Need
- 1 Wagyu KC Strip Steak
- KC Cattle Company Steak Seasoning or salt and pepper
- A small amount of beef tallow or another high-heat cooking fat
- Butter, optional
- Fresh garlic, optional
- Rosemary or thyme, optional
- Instant-read meat thermometer
Instructions
Heat a heavy cast-iron skillet over medium-high to high heat until thoroughly heated.
Before laying the steak flat, you can start by rendering the fat cap.
Using tongs, hold the steak upright with the fatty edge against the hot skillet for approximately 30–60 seconds. As that fat begins to render, it'll also give you a little cooking fat in the pan.
Then lay the steak flat.
Sear without moving it for approximately 3–4 minutes, then flip.
Cook for another 2–4 minutes, checking the internal temperature as you get close to your preferred doneness.
For the final minute or so, you can reduce the heat slightly and add butter, crushed garlic, rosemary, or thyme. Tilt the skillet and spoon the melted butter over the steak.
Is that absolutely necessary? No.
Is it delicious? Absolutely.
Remove the steak from the skillet a few degrees before your desired final temperature and allow it to rest for 5–10 minutes.
Method #3: How to Reverse Sear Wagyu Strip Steak
If you've got a thicker KC Strip, reverse searing is one of the easiest ways to get a consistent interior while still developing a great crust.
For a thinner steak, we'd stick with the grill or cast iron. Reverse searing really shines when you've got enough thickness to work with.
Preheat your oven to 250°F.
Place the seasoned Wagyu KC Strip on a wire rack set over a baking sheet.
Cook slowly until the internal temperature reaches approximately 10–15°F below your desired final temperature.
Don't worry too much about how long this takes. Steak thickness will have a major impact on cooking time.
Again: thermometer, not clock.
When the steak reaches your target temperature, remove it from the oven.
Heat a cast-iron skillet over high heat until very hot.
Sear the strip for approximately 45–60 seconds per side to develop a deep brown crust.
Don't forget the fat edge. Give that another quick sear before removing the steak from the pan.
Let it rest briefly before slicing.
What Temperature Should You Cook Wagyu Strip Steak To?
Your preferred doneness is ultimately up to you, but an instant-read thermometer takes the guesswork out of getting there.
Use these as a guide for final internal temperature:
| Doneness | Final Temperature |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160°F+ |
Remember that your steak can continue to rise several degrees after it comes off the heat.
If you're aiming for 130–135°F, don't wait until it's already at 135°F before pulling it.
Should You Cook Wagyu Strip Differently Than a Regular Strip Steak?
You don't need an entirely different cooking technique for American Wagyu.
But you do want to pay attention to the fat.
American Wagyu is prized in part for its marbling, and that fat is a big part of what gives the steak its richness, juiciness, and flavor.
High heat helps develop the exterior crust while rendering some of that fat.
That's also why we don't think you need a complicated marinade.
Start with good beef. Season it well. Cook it properly.
That's most of the battle.
How to Slice a Wagyu KC Strip
First: let it rest. We know. You've been staring at it for the last ten minutes and you're hungry. Give it a few more. Resting allows the temperature to settle after cooking and gives you a better finished steak.
When you're ready to slice, cut the steak into slices across the grain.
You can also decide what to do with the exterior fat according to personal preference. Some people love eating it alongside each slice. Others prefer to leave some behind. We're not here to start that fight.
A KC Strip is just as good cooked over an open grill as it is in a screaming-hot cast-iron skillet.
What Goes Well With Wagyu Strip Steak?
A KC Strip doesn't need much. For a classic steak dinner, serve it with roasted potatoes, mashed potatoes, grilled vegetables, asparagus, mushrooms, or a simple salad.
You can also finish your steak with compound butter, chimichurri, or a little Bourbon Barrel Smoked Salt.
And if you're cooking over charcoal or wood? Sometimes the right answer really is just steak + salt + fire.
You don't need a steakhouse kitchen or a dozen ingredients to figure out how to cook Wagyu strip steak.
Good beef. Good seasoning. Plenty of heat.
Keep it simple.
Keep the seasoning simple. Pat the steak dry and season with salt and pepper, KC Cattle Company Steak Seasoning, or Bourbon Barrel Smoked Salt.
Grill, pan sear, or reverse sear. High heat is your friend, and don't forget to give that exterior fat cap some attention.
Cook by temperature—not just time. Use an instant-read thermometer, pull the steak slightly before your target temperature, let it rest, and slice across the grain.
The Author: Jessie Hayes
Jessie is the Lifecycle Marketing and Customer Experience Manager for KC Cattle Company and Valor Provisions. With a passion for storytelling and a commitment to supporting American farmers, Jessie brings a unique voice to the world of premium meats. She’s the driving force behind engaging campaigns, meaningful customer connections, and the brands’ shared mission to deliver high-quality, humanely raised proteins. Whether she’s crafting a blog post or curating the perfect unboxing experience, Jessie’s goal is simple: make every customer feel like part of the family.
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Frequently Asked Questions
What is the best way to cook Wagyu strip steak?
Grilling and cast-iron searing are both excellent methods for Wagyu Strip Steak. For thicker strips, reverse searing gives you additional control over the internal temperature before finishing the steak over high heat.
How long should you cook a Wagyu KC Strip?
Cooking time depends heavily on the thickness of your steak and the cooking method. A strip cooked over high heat may take only a few minutes per side, while a reverse-seared steak will take longer. Use an instant-read thermometer instead of relying solely on time.
Should you trim the fat off a KC Strip before cooking?
We wouldn't. The strip's exterior fat can render and brown during cooking, adding flavor. You can always leave behind any fat you don't want to eat after the steak is cooked.
Should I marinate Wagyu Strip Steak?
You can, but it isn't necessary. American Wagyu already has plenty of rich beef flavor. Salt and pepper or a good steak seasoning are more than enough.
Can you cook Wagyu Strip Steak in cast iron?
Absolutely. Cast iron retains heat extremely well, making it an excellent choice for developing a deeply browned crust on a Wagyu KC Strip.
Should you use beef tallow to cook Wagyu steak?
You can. A small amount of beef tallow works well for pan searing because it handles high heat and complements the beef's flavor. With a Wagyu Strip, you may also be able to render some fat from the steak's exterior edge directly into the skillet.
Is Wagyu Strip Steak good for grilling?
Yes. Strip steak is an excellent grilling cut. Use a hot grill, monitor the internal temperature, and give the fat edge some direct heat to encourage browning and rendering.
Do you need to let Wagyu steak rest?
Yes. Let your KC Strip rest for approximately 5–10 minutes after cooking before slicing.
