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 hot cast iron skillet with butter. Let it rest at least 5 minutes after cooking before cutting.

The strip is a firmer cut than ribeye, which a lot of people prefer. Good beefy flavor, satisfying chew. Salt and pepper is plenty, or a simple rub if you want.

Here's what you're getting:

This New York strip comes from cattle raised on pasture. The strip loin is a well-worked muscle that develops good flavor and firm texture. Pasture-raised cattle that move around all day produce meat with better muscle integrity than anything standing still in a feedlot.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

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 bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed strip steak in the fridge for 1-2 days, or refreeze immediately if not using.