NY Strip Steak

a.k.a : Delmonico Steak, Boneless Sirloin, Strip Steak, Entrecote Steak

cooking methods:

cut description:

One of the most flavorful cuts of beef, the grass-fed NY steak is cut from the short loin, a rarely used muscle, and is extremely tender and well marbled. This steak is a favorite among cattle ranchers and is a top menu item at steakhouses worldwide. It is traditionally grilled or roasted and served whole with a rich sauce or flavored butter.

the difference

The ButcherBox grass-fed NY strip arrives as two 10oz steaks. They are nearly an inch thick and butchered with the center vein removed. These grass-fed steaks are tender and juicy and have excellent marbling scores.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure grill surface is extremely hot. Wipe grill surface down with vegetable oil or nonstick cooking spray immediately before grilling.
  • To get nice crosshatch marks, place steaks on grill at a 45-degree angle to the grill grates.
  • Grill for 3 to 4 minutes per side, with a quarter turn every 2 minutes.
  • For medium-rare, remove from grill when internal temperature reads 115°F.

Searing Recipe

  • Preheat pan – preferably stainless steel, or seasoned cast iron. Add a small amount of oil.
  • When oil begins to ripple the pan is ready.
  • Cook on one side for 3 to 4 minutes or until a nice brown crust has developed. Flip and repeat
  • For medium-rare, remove from pan when internal temperature reads 115°F.



  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution.
  • If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !