GRAIN Finished New York Strip Steak

What it's good for: 

Grill it over high heat or get a cast iron screaming hot, about 4 to 5 minutes per side for medium-rare. Leave the fat cap on while cooking. It bastes the steak from the outside in and keeps it from drying out. Trim it after if you want, but cook it with it on.

Pairs well with a baked potato or chimichurri if you want something brighter. Slice it thin for steak salads if you've got leftovers.

Pull it out of the fridge 30 minutes before cooking so it heats evenly and rest it 5 minutes after before cutting. Salt and pepper is all it needs.

Here's what you're getting:

This strip comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor most people expect from a good steak.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

The New York Strip sits between the ribeye and the tenderloin, more marbling than a sirloin, more chew than a tenderloin. The fat cap renders down during cooking and keeps things juicy. Grain finishing adds consistent marbling and familiar, rich flavor that makes this cut reliable and satisfying every time.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.