We often get asked at the farmers market, “What else can you use real wasabi for besides sushi?” A dab of freshly grated wasabi on a slice of New York strip steak is one of our top answers. Fast and easy, but also a game-changer to punch up a BBQ classic.
Fresh wasabi delivers a clean, aromatic heat that rises quickly and disappears gently, allowing the flavor of the steak to remain front and center. Unlike heavy sauces or overpowering horseradish, real wasabi enhances the richness of a well-marbled New York strip without masking it. You’ll absolutely love the result.
A small amount grated directly onto each bite creates an entirely different experience from traditional steak condiments. You’ll notice subtle sweetness and a bright finish that cuts through the richness of the beef. It’s especially good with a simple preparation: salt, pepper, high heat, and quality meat.
Preparation
Step 1: Grill the steaks
- Remove steak from fridge, pat dry, and bring to room temperature
- On a gas grill, pre-heat to 450-550 degrees
- On a charcoal grill, check out this Sear and Move method from DadCooksDinner.com
- Liberally salt the steaks
- Depending on thickness, grill one side 4-5 minutes (turn 90° halfway for criss-cross grill marks)
- Flip, lower heat to medium and grill another 4-5 minutes.
- For medium-rare, remove when a quality thermometer reads 125°
- Let rest 5-10 minutes, internal temp will rise five to ten degrees
Step 2: Grate the Real Wasabi
- Grate the fresh wasabi, let rest at least five minutes to develop flavor
- The steak and wasabi will be ready at the same time
Step 3: Assemble
- Add wasabi to your slices of steak and enjoy!
Ingredients
- 4 New York strip steaks
- 1/4 pound of real wasabi
- Salt and pepper to taste
We hope you love this pairing as much as we do!
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