NY Strip Steak

NY Strip Steak

Extremely tender and well-marbled, the New York Strip Steak is cut from the short loin, a rarely used muscle. This Steak is a favorite among cattle ranchers and is a top menu item at steakhouses worldwide. Traditionally, it is grilled or roasted and served whole with a rich sauce or flavored butter.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.