Grass-Fed Tajima Wagyu Beef


  • 1 Grass-Fed Tajima Wagyu Beef – NY Strip Steak (10oz.)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • Salt and freshly ground black pepper


  1. Take the Grass-Fed Tajima Wagyu Beef – NY Strip Steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking.
  2. Preheat the oven to 400°F.
  3. In a small bowl, mix together the olive oil, minced garlic, and chopped rosemary.
  4. Rub the mixture all over the steak, making sure to coat it evenly.
  5. Season the steak generously with salt and freshly ground black pepper.
  6. Heat a cast-iron skillet over medium-high heat. Once hot, add the steak and sear for 2-3 minutes on each side, until a crust forms.
  7. Transfer the skillet with the steak to the preheated oven and roast for about 6-8 minutes for medium-rare doneness.
  8. Remove the skillet from the oven and let the steak rest for 5 minutes before slicing.

This Grass-Fed Tajima Wagyu Beef – NY Strip Steak recipe highlights the natural flavor of the beef, with the garlic and rosemary adding a subtle but delicious flavor. The steak will be perfectly cooked and juicy, with a nice crust on the outside. Serve it with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal. Enjoy!