Grassfed Beef NY Strip Steak
12 oz. Pack
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These New York Strip Steaks are full of flavor and perfect for the grill! These steaks can also be pan-seared and are great when finished with butter, garlic, and thyme. We recommend wet-aging these steaks in their original packaging for up to 21 days before cooking.
If you prefer not to wet-age your steaks or are short on time, try these tips for making grass-fed beef more tender.
An easy method of cooking these steaks is below, but watch this video for the full demonstration of achieving a properly cooked grass-fed steak. This video was initially made using ribeyes, but the same principles can be applied to the New York Strip.
1- Using a skillet on the stovetop, put an oil barrier, heavy grain salt, and some cracked black pepper in the skillet and turn it up high.
2- Sear the steaks for no more than 60-90 seconds on both sides.
3- Place the steaks on the grill or in the oven at a temperature of 200-225 degrees. Using a meat thermometer, pull the steaks when the internal temperature reaches 115 degrees. Allow the steak to rest for 5-10 minutes. Season as desired and slice the steak into thin strips. Serve and enjoy!
This product ships frozen in a 12-ounce package.