NY Strip Steak

Avg .7–.8 lbs per steak (+/- weight) 1.25" thick

The steak for people who want it all. The NY Strip has a firm, satisfying chew, rich beefy flavor, and enough marbling to keep every bite juicy. No fuss, no gimmicks. Just one of the great steaks, done right.

What Is a NY Strip? The strip is cut from the short loin, the same area as the tenderloin. It has a tight grain and a clean fat cap along one edge that bastes the steak as it cooks. It's tender enough for a special dinner and bold enough to stand on its own with nothing more than salt and pepper.

How to Prepare Thaw in the refrigerator 24 hours before cooking. Bring to room temperature 45 minutes before it hits the heat. Season hard with salt and pepper; nothing else is needed. Sear in a ripping hot cast iron with butter, garlic, and fresh thyme, or throw it on a hot grill. Cook to 130–135°F for medium-rare and rest 5 minutes before cutting. Simple. Perfect.

Our cattle are born and raised on the farm, where they freely graze on lush pastures and are nourished with crops grown right on the land. We finish with 30 days of non-GMO corn for flavor and tenderness, then dry age for 2–3 weeks to concentrate flavor and develop the depth you can taste in every bite.

Our regenerative farming practices nurture both animals and land.

Delivery available, and pickup