GRASS Finished New York Strip Steak

What it's good for: Grill it over high heat, about 4–5 minutes per side for medium-rare. Pan-sear it in a cast iron with butter and garlic if you're cooking indoors. Leave the fat cap on while cooking. It bastes the steak from the outside and adds flavor. Trim it after if you want.

Pairs well with a classic baked potato or chimichurri if you want something with a little more kick. 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 let it rest 5 minutes after before cutting. Grass-finished beef cooks a bit faster than grain-finished, so keep an eye on it. Medium-rare is the sweet spot.

Here's what you're getting:

This strip comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition. Higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, 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. Grass finishing adds earthy, mineral-rich flavor depth you won't get from feedlot beef. Good texture too, from cattle that actually move around.

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 dinner snuck up on you. Once thawed, cook within 1–2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.