Savage Meats
Australian Wagyu New York Steak - 10 oz
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The Cut
This is What is Supposed to Be
This isn't American beef trying to be fancy. This is authentic Australian Wagyu with marbling that makes regular steaks look amateur.
The fat doesn't just add richness, it creates its own sauce as it melts. Every bite delivers buttery texture and intense beef flavor that regular cattle genetics simply can't produce.
Why the tribe wants it:
- Authentic Australian Wagyu genetics
- Marbling that creates natural richness
- 10oz portion - substantial luxury
- Flavor profile that redefines what steak can be
- The upgrade that spoils you for regular beef
Cook Guide
How to Not Screw It Up
Thaw Properly
24–48 hours in the fridge. Never the microwave. Respect the cut.
Bring to Room Temp
45 minutes on the counter before it hits heat. Cold steak = uneven cook.
Season Like You Mean It
Coarse kosher salt and cracked black pepper. Both sides. Press it in. That's it.
Screaming Hot Surface
Cast iron or live-fire grill at 550°F+. Sear 3–4 min per side. Don't touch it.
Butter Baste
Tilt the pan. Spoon foaming butter over the top with garlic and thyme. Repeat 90 seconds.
Rest. Don't Touch It.
5–7 minutes. Loosely tented with foil. The juice redistributes. Patience is flavor.
Internal Temp Guide
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