A beautifully seared NY Strip, basted with garlic and rosemary in a cast iron skillet, delivers bold flavor and perfect crust. Topped with a Mediterranean herb butter that melts right into the steak, it’s paired with a roasted sweet potato and bright chimichurri for a balanced, satisfying dish. Perfect for a summer night when you want something hearty, but fresh.

Recipe for Cast Iron–seared Wagyu NY Strip with basted garlic-rosemary butter & sweet potato chimichurri

Ingredients

• 1 Pack of Campo Grande Wagyu NY Strip steak
• 1 tablespoon unsalted butter
• 1 garlic clove, smashed
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper, to season the steak
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped parsley
• ½ teaspoon lemon zest
• Pinch salt
• 1 medium sweet potato, scrubbed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon chopped parsley
• ½ tablespoon chopped fresh oregano
• 1 tablespoon red wine vinegar
• 1 small garlic clove, minced
• 2 tablespoon olive oil
• Pinch of chili flakes (optional)
• Salt to taste
• 1 teaspoon chopped fresh chives (or scallion greens)
  

Preparation

1. Defrost the steak fully in the fridge overnight. Temper: Let sit at room temp for 30–40 minutes before cooking. Pat dry with paper towels. Season generously on both sides with salt and freshly cracked pepper.
2. Preheat the oven to 400 °F. Poke the sweet potato a few times with a fork.Wrap in aluminum foil, drizzle with olive oil, season with salt and pepper. Roast for 40–45 minutes, or until soft and tender. Slice in half when done and keep warm.
3. Mix all chimichurri ingredients in a bowl. Let sit for at least 10–15 minutes so flavors meld.
4. In a small bowl, combine the softened butter with herbs, lemon zest, and a pinch of salt. Mash with a fork and mix well. Set aside or shape into a small pat and refrigerate briefly if needed.
5. Heat a cast iron skillet over medium-high heat. Heat until shimmering. Sear steak for 2 min per side until well-browned. Reduce heat to medium-low, add butter, garlic, and rosemary. Baste the steak with melted butter using a spoon for about 1–1.5 minutes. Internal temp should be around: Rare: 120–125 °F, Medium rare: 130 °F
6. Transfer steak to a plate or board and let rest for 5 minutes. Top with a generous spoon of herb butter so it melts into the steak
7. Plate the steak, slice it against the grain. Serve with roasted sweet potato halves topped with chimichurri. Finish with a sprinkle of chopped chives on the potatoes for freshness.