NY Strip Steak

How We Cook It at Home

NY Strip is cut from the short loin, one of the most prized sections of the animal. This muscle does very little work, and that makes it a very tender cut. However, it doesn’t have the internal marbling of a ribeye. Instead, it has a lovely fat cap. Because of this, high heat cooking is a must. You can sear the fat cap first so you get a nice crust on the outside and juicy inside.

Take the steak out of the fridge and let it come to room temp, then season it well with salt (don’t be shy). Heat up a heavy pan or grill until it’s nice and hot, add a little fat, and sear for about 3 minutes per side so you get that good crust.

Then turn the heat down, add a little butter, and cook for another couple minutes until it’s just how you like it (we usually go medium-rare). It’s already full of flavor so just let it rest for a few minutes, slice it, and enjoy.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen