Tender, deeply flavorful, and finely marbled. This is the classic steakhouse cut of beef.
A truly great steak requires only a little salt for preparation (and maybe pepper if you prefer that). But we have a secret ingredient that creates some of the most intense beef flavor you'll ever experience. It's not something you'll find in your spice rack and you certainly can't sprinkle it on. In fact, it's something you can't even touch. Our secret ingredient is TIME. While quickly grown beef that most consumers are familiar with might deliver some tenderness, it will always fall short on flavor. The sad fact is that most feedlot beef is often processed at 14 months of age, with the only goals being low cost and tenderness. Additionally, most grass fed beef producers will process at 18 months of age, creating beef without flavor or marbling. This is not the true nature of beef though. Much like wine, this quick growth will never create flavor. We want OUR cattle to have the necessary time to fully grow, finish, and develop INCREDIBLE flavor. We are unique, NEVER rushing the growth process. That's why our cattle grow super slowly on grass for 30-36 months before harvesting! We invest a serious amount of time in raising our beef to ensure it ALWAYS far surpasses what you imagine a steak can taste like. There are no shortcuts to perfection - we've developed our process over 30 years, ensuring consistent results every time. This process creates a far superior steak to any other grass fed (or grain fed) standard.
Cut from the loin that produces the most premier cuts of beef, our New York Strip Steak is full of fine grain marbling and a bold, intense beef flavor. Thick cut (1.5") and beautifully marbled, this is THE steak for flavor!
For best results, we like to either Wet Age the steak in the original vacuum sealed packaging for 7 to 35 days (in the refrigerator at 35 degrees), or if short on time, a 3 day Dry Brine works well before cooking using the Reverse Sear method listed below.
Dry Brining:
Start with a steak that’s at least one inch thick. Remove thawed steak from packaging. Generously season with kosher salt on both sides. Lay it on a rack above a foil-lined tray, uncovered, and put into your fridge (35 degrees) for 1-3 days.
Reverse Sear:
Allow the steak to sit at room temperature for at least 30 minutes before cooking using the following "reverse sear" method:
- Preheat oven to 275F.
- Season the steak with salt on both sides.
- Place well seasoned steak on a cooling rack over a foil lined sheet pan
- Put in oven and cook til an internal temp of 125-135F depending on your preference of “doneness”. Usually takes around 45-60 minutes. Verify temperature with an instant read probe thermometer.
- Remove when at temp and rest for 10-15 minutes under foil
- Preheat a skillet or heavy based pan (cast iron is preferred) to VERY hot temperatures. A non stick pan is not recommended.
- Sear steak for one minute on each side
- Serve immediately