Kansas City Strip – Bone-in NY Strip

The American Akaushi Wagyu Kansas City Bone-In Steak is a luxurious, 1.75-inch thick cut from the short loin of the cow, featuring a portion of the bone that enhances the flavor during cooking. This premium bone-in KC strip steak is renowned for its bold flavor, tender texture, and exceptional marbling, providing a melt-in-your-mouth experience that sets it apart from ordinary steaks. The inclusion of the bone amplifies the beefy taste, creating a more intense and flavorful steak that is perfect for grilling, broiling, or pan-searing. Its impressive thickness allows for a beautifully seared crust while keeping the interior juicy and tender, making it a favorite for steakhouse-style preparation at home. Finished simply and rested properly, the Kansas City Bone-In Steak delivers a rich, buttery depth of flavor and a satisfying bite that highlights the exceptional quality of American Akaushi Wagyu. Perfect your bone-in Kansas City strip steak cooking technique with these chef-recommended methods that maximize the exceptional qualities of American Akaushi Wagyu beef. For optimal results, use the reverse-sear method: season your thick-cut steak with kosher salt and let it rest at room temperature, then slow-roast in a 275°F oven until it reaches your desired internal temperature before finishing with a high-heat sear. This premium wagyu steak also excels when grilled over medium-high heat, broiled in your oven, or cooked using sous vide techniques followed by a cast-iron finish. The 1.75-inch thickness ensures perfect doneness control while the superior marbling of Japanese Akaushi genetics guarantees restaurant-quality results every time you cook this luxury beef at home.