Top Ways to Grill Wagyu New York BMS 6–7 Like a Pro
Take Your Grilling to the Next Level
Grilling a good steak is satisfying. But grilling a Wagyu New York Strip BMS 6–7? That’s an art. With the right technique, you can turn this already luxurious cut into something unforgettable. Rich in marbling and flavor, this steak deserves the care and attention of a pro—even if you’re cooking in your backyard.
In this guide, you’ll learn how to handle, season, and grill this premium cut so you get restaurant-quality results every time.
Why BMS 6–7 Changes the Game
The Power of Marbling
A Beef Marbling Score (BMS) of 6–7 means this Wagyu steak is filled with fine threads of fat that melt into the meat while it cooks. This delivers a juicy, buttery bite with every mouthful.
Unlike leaner steaks that can dry out or overcook quickly, the marbling in this cut makes it more forgiving—and a lot more flavorful.
Strip Cut, Elevated
The New York Strip is a favorite for its balance of tenderness and chew. With Wagyu marbling added in, the BMS 6–7 strip brings bold beef flavor with a luxuriously smooth texture.
Step-by-Step: Grilling Like a Pro
1. Prep Properly
Let the steak sit out for about 30–40 minutes before grilling. This helps it cook more evenly and reduces the risk of a cold center.
Tip: Pat the steak dry with a paper towel to ensure a great crust.
2. Season Simply
You don’t need much. A light sprinkle of coarse sea salt and cracked black pepper is all it takes. Avoid strong marinades or sauces before grilling—they can mask the natural flavor.
3. Choose the Right Heat
Use two-zone grilling:
- One side of the grill should be on high heat (direct)
- The other side should be cooler (indirect)
Start the steak on the hot side to develop a nice sear, then move it to the cooler side to finish cooking without burning.
4. Monitor Doneness
For medium-rare (the ideal level for Wagyu), aim for an internal temperature of 130–135°F.
Use a meat thermometer for accuracy. Remember: the steak will keep cooking slightly after it’s off the grill.
5. Rest Before Slicing
Let your steak rest for 5–10 minutes before cutting into it. This step keeps the juices locked in and the texture tender.
Always slice against the grain for the smoothest bite.
Creative Grilled Variations
Classic Steakhouse Style
Top with herb butter or garlic rosemary butter just before serving.
Japanese-Inspired
Add a light brush of soy sauce and a dash of sesame seeds after grilling.
Spicy Finish
Sprinkle with crushed red chili flakes and serve with grilled corn and lime.
Ideal Sides for a Balanced Plate
- Grilled asparagus or broccolini
- Creamy potato gratin or mashed sweet potatoes
- Charred onions or mushroom skewers
- A glass of bold red wine like Cabernet or Shiraz
These sides balance out the richness of the Wagyu New York BMS 6–7 perfectly.
Why It’s Worth It
Yes, Wagyu comes with a higher price tag—but for good reason. You’re not just paying for a steak; you’re paying for a world-class eating experience. The tenderness, flavor, and ease of cooking make this cut a go-to choice for special occasions—or whenever you want to treat yourself.
Where to Get the Best Cut
To grill like a pro, you need to start with a steak that’s worth the effort. That’s why so many grill masters trust Wagyuwala for their premium beef needs. Their Wagyu New York Strip BMS 6–7 is sourced from Australia’s renowned Margaret River region and expertly prepared for home cooks who want restaurant-quality flavor. You can check out their full Wagyu selection and order online at Wagyuwala, making your next grill night truly unforgettable.