I just made a burger from another pound of this i have and it literally just tastes like normal ground beef

I bought some waygu NY strips a few years ago from a trusted butcher for a special family occasion. Grass-fed, and I believe US beef, but cant remember the ranch name. They were honestly beautiful. Marbled just like the ones in your link.

I got a ridiculous deal too because they had overbought anticipating July 4 grillmaxxing, but undersold bc ppl in my area were still being ninnys about Covid. I think I paid around 200-210 for ~54oz cut into four nice steaks.

BC of the waygu meme

_{wayguru top beefu, musta awrays respectaru}

and also bc the quality of the beef was visibly obvious and very high, I ditched my usual steak prep and followed some online instructions which I ended up liking a lot. I still use occasionally for cooking any really high-end/expensive cuts of delicate and flavorful beef. The prep steps will also totally elevate some mid-range cuts like sirloin, but skip the whole oven finish part.

!grillers

Times are for a 1-inch cut.

• 4 hours before cooking, unpack steaks and brush with a high-smoke point but low flavor oil (safflower is good), and rub with salt & pepper

• Put steaks in fridge, uncovered and separated so they can all come to a consistent temperature

• Every 60 minutes, repeat the oil/salt/pepper step then return steaks to fridge

• 1hr before cooking, remove steaks from fridge, repeat oil/salt/pepp step, and then let steaks stand to come to room temp. (You can use a more flavorful oil like olive oil for this step if desired)

• While uncooked steaks rest, begin heating charcoal grill to a brisk high-medium/high heat, and also pre-heat oven to 300 F

• With steaks at room temp, sear on hot grill for around 90 seconds per side. (I do 45/45sec per side and rotate halfway bc I like the aesthetics of cross hatch grill lines and prefer very rare steaks. I don't care if you were told that "only one application of heat per side" is the right way and I will call you names if you reply about that)

• Remove from charcoal grill and transfer steaks to pre-heated oven

• Using a very reliable wired digital themometer, finish steaks to preferred temp in oven

• Serve immediately once steaks reach target temperature