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New Zealand Grass-fed Wagyu New York Strip Steak with Creamy French Onion Mushrooms
5 from 6 votes

New Zealand Grass-fed Wagyu New York Strip Steak with Creamy French Onion Mushrooms

Learn how to cook the perfect New Zealand grass-fed Wagyu steak in a cast iron skillet! Serve the steak with Creamy French Onion Mushrooms on the side for one delicious dinner!

Prep Time
35 mins
Total Time
35 mins
Servings: 2 people
Calories: 1117 kcal
Course: Main Course
Cuisine: American

Ingredients

Wagyu Steak
  • 2 New York Strip steak approx. 12 oz each, New Zealand grass-fed Wagyu from First Light
  • 1 tsp sea salt coarse
  • 1 tsp black pepper fresh cracked
Creamy French Onion Mushrooms
  • 2 tbsp butter
  • 1 cup onion thinly sliced
  • 16 oz baby bella mushroom sliced
  • 3 cloves garlic minced
  • 1 tbsp french onion dip mix
  • 2 tbsp cornstarch
  • ½ cup beef broth
  • ½ cup half-and-half
  • ¼ cup Parmesan Cheese grated

Instructions

Grass-fed Wagyu Steak
    Cup of Yum
  1. Remove the steaks from the refrigerator and allow them to come to room temperature for 60 minutes.
  2. Season all sides of the steaks with coarse sea salt and fresh cracked black pepper.
  3. Heat a cast iron skillet on the stove over high heat.
  4. Once the skillet is hot, add the steaks and sear for 2 minutes per side.
  5. Reduce the heat to medium high and continue cooking the steaks for 3 minutes per side, or until the internal temperature of the steak reaches your desired doneness. (Refer to the notes below for cooking temperatures.)
  6. Remove the steak from the skillet and wrap in foil.
  7. Allow to rest for 5-10 minutes before slicing.
  8. Slice and serve immediately.
Creamy French Onion Mushrooms
  1. Add the butter to a large skillet over medium high heat.
  2. Once the butter is melted, add the onions, sauté for 5 minutes.
  3. Add the mushrooms, garlic and French onion dip mix, sauté for 6 minutes.
  4. Sprinkle the cornstarch over the mushrooms, then add the beef broth and simmer for 1-2 minutes.
  5. Reduce the heat to medium-low and add the half and half, cook for 6 minutes.
  6. Stir in the parmesan cheese and serve.

Notes

  • I recommend preparing the mushrooms while the steaks are coming up to room temperature. The mushrooms can then simmer on the side while you sear the grass-fed Wagyu.

  • Temperature guide for cooking grass-fed Wagyu Steaks.

    A temperature of 125°F will result in a rare steak. A temperature of 130°F will result in a medium rare steak. A temperature of 140°F will result in a medium steak. A temperature of 150°F will result in a medium well steak. A temperature of 160°F will result in a well-done steak.

  • A temperature of 125°F will result in a rare steak.
  • A temperature of 130°F will result in a medium rare steak.
  • A temperature of 140°F will result in a medium steak.
  • A temperature of 150°F will result in a medium well steak.
  • A temperature of 160°F will result in a well-done steak.
  • The calories listed in the recipe card are per serving.

Nutrition Information

Calories 1117kcal (56%) Carbohydrates 29g (10%) Protein 84g (168%) Fat 73g (112%) Saturated Fat 34g (170%) Cholesterol 333mg (111%) Sodium 1907mg (79%) Potassium 2326mg (49%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 665mg (13%) Vitamin C 7.8mg (9%) Calcium 357mg (36%) Iron 6.4mg (36%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 1117

% Daily Value*

Calories 1117kcal 56%
Carbohydrates 29g 10%
Protein 84g 168%
Fat 73g 112%
Saturated Fat 34g 170%
Cholesterol 333mg 111%
Sodium 1907mg 79%
Potassium 2326mg 49%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 665mg 13%
Vitamin C 7.8mg 9%
Calcium 357mg 36%
Iron 6.4mg 36%

* Percent Daily Values are based on a 2,000 calorie diet.