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Image of Wagyu Manhattan Cut New York Steak
Non-Member Price:
Member Price:
5% Off
Wagyu Cross

The New York Strip is known by other names (Manhattan Steak, Ambassador Steak, Kansas City strip, etc.), but its marbling and tenderness deliver one result: fantastic taste. Mishima Reserve cattle are cross bred with 100% Japanese Kuroge-washu and American Angus.

Rating of 4.5 out of 5 stars
Cooking Instructions
Cooking methods
Grill, Pan-Sear
Wine pairings
Cabernet Sauvignon, Syrah, Pinot Noir
The easiest way to cook a Manhattan Cut New York Strip steak is on the grill. Preheat the grill to medium-high and cook the steak for 8-10 minutes per side, or until it reaches the desired level of doneness. One simple way to elevate this dish is to serve it with a compound butter. Simply mix together softened butter, fresh herbs, and garlic, and spread it over the cooked steak. Remember, quality cooking starts with quality ingredients. When you're sourcing your meat from Crowd Cow, you know you're getting the best of the best.
Flavor Profile
This is a beautifully marbled, juicy and tender Manhattan Cut New York Steak that has a wonderful beefy flavor. It's perfect for a steak lover who wants to experience the best that a traditional steak has to offer.
Chef's Serving Suggestions
When it comes to side dishes, herbs and sauces to pair with the Manhattan Cut New York Steak, think: roasted garlic mashed potatoes, creamy horseradish sauce, or a simple green salad with a balsamic vinaigrette. The steaks robust flavor profile pairs well with bolder flavors, so don't be afraid to experiment!
Mishima Reserve
Mishima Reserve

There are no shortcuts to the extraordinarily rich flavors and tenderness of Mishima Reserve's American Wagyu. To ensure they deliver a consistently remarkable experience every time, and are committed to an approach that values the animal, the people, and the environment while adhering to nature’s cycles.

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