Cooking a New York Wagyu steak doesn’t have to be complicated.

At Oostema Wagyu, we believe a great steak doesn’t need a fancy explanation. It’s all about the marbling. When you look at a New York Strip from our herd, you’ll see those white flecks of healthy fat woven right into the meat. That’s what gives it that buttery flavor and makes it incredibly tender.

Here is the simple truth: you aren’t just buying a steak; you’re getting beef that’s been raised with care to give you the best eating experience possible.

What Makes Our New York Wagyu Different?

The “New York” part refers to the cut, it comes from the short loin. It’s a classic favorite because it’s a bit leaner than a Ribeye but still packed with that signature Wagyu richness.

• The Marbling: Unlike regular beef, Wagyu fat lives inside the muscle.
• The Flavor: It doesn’t just taste “beefy.” It’s rich, savory, and has a sweetness that melts on your tongue.
• Healthy Fats: Our Wagyu is high in Omega-3 and Omega-6 fatty acids, making it a better choice for your heart than standard store-bought beef.

How to Cook It (The Simple Way)

You don’t need to be a professional chef to cook a world-class steak. Because Wagyu has so much internal fat, it’s actually harder to mess up than a lean steak. Just follow these easy steps:

1. Let it Breathe
Take your steak out of the fridge about 30 minutes before you’re ready to cook. You want it to get close to room temperature so it cooks evenly all the way through.

2. Salt is Your Friend
Keep it simple. Generously season both sides with sea salt. You don’t need heavy rubs or marinades—the beef provides all the flavor you need.

3. Use a Hot Pan
Get a cast-iron skillet or a heavy frying pan nice and hot over medium-high heat. You don’t even need oil! Just trim a tiny bit of fat off the edge of the steak, toss it in the pan, and let it melt to grease the surface.

4. The Quick Sear
Lay the steak in the pan. Let it sizzle for about 2 to 3 minutes per side for a perfect medium-rare. Use your tongs to sear the fat strip on the edge for about 30 seconds at the very end.

5. Relax and Rest
This is the most important part! Take the steak out of the pan and let it sit on a plate for 5 to 10 minutes before you cut into it. This keeps all those delicious juices inside the meat instead of on your cutting board.

Serving Tip

Wagyu is very rich, so a little goes a long way. Slice it into thin strips and serve it with some roasted potatoes or a simple green salad.

Experience Local Wagyu Raised Right Here in Lynden

When you choose our Wagyu beef, you’re enjoying beef raised naturally, sustainably, and with care,  right here at the farm. Whether you’re planning a special dinner, filling your freezer, or exploring different cuts, our grass‑fed, grass‑finished Wagyu offers an unmatched eating experience.

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa