New York Strip Steak
New York Strip Steak
Bold beef flavor. Fine-grain marbling. A classic steakhouse cut.
Cut from the prized loin, our New York Strip combines fine-grain marbling with a substantial, satisfying bite. It is a wonderful choice for someone who wants a premium steak with a little more texture and a bold beef character.
Averaging about 1 pound and cut around 1½ inches thick, it makes an impressive centerpiece for a steak dinner. Check your individual steak’s thickness before choosing a cooking method.
Our Most Important Ingredient: Time
Our cattle are raised for more than 36 months, often around 42 months. We give them time to mature, developing the deep flavor, natural marbling, and substantial texture that distinguish our beef.
During the grazing season, our cattle move to fresh pasture daily. Diverse grasses and other pasture plants grow on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage sustain them through the cooler months.
100% grass-fed and grass-finished throughout their lives. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.
Our beef is dry-aged, carefully cut by our local artisan butcher, vacuum sealed, and flash frozen while very fresh. Good pasture, patient farming, and careful handling all contribute to the steak on your plate.
Dry Brine Before Cooking
- Thaw in the refrigerator, unwrap, and pat dry.
- Salt both sides and the edges evenly. Use less by volume when working with fine salt than with coarse salt.
- Place on a rack over a tray and refrigerate uncovered for 12–24 hours.
- Pat away any remaining moisture before cooking. Add pepper and other seasonings without repeating the full salt application.
An overnight dry brine seasons the steak and helps create a dry surface for a better sear. A longer brine must still fit within the steak’s total refrigerated handling window. If you are cooking right away, pat dry and season just before the steak meets the heat.
Reverse Sear: For Steaks at Least 1½ Inches Thick
A thick New York Strip benefits from gentle cooking first, followed by a hot sear. If your steak measures less than 1½ inches thick, use the direct-sear method below.
- Preheat the oven to 225–250°F.
- Place the dry-brined steak on a rack over a baking tray.
- Cook gently, checking the center with a thermometer. Move to the searing step roughly 10–15°F below your intended final temperature; the amount of temperature rise will vary.
- Sear in a very hot skillet with a little beef tallow, or over a hot grill, until both sides have a browned crust. Briefly sear the fat edge.
- Check the temperature again. If needed, finish over gentler heat rather than continuing to scorch the crust.
- Rest for 5–10 minutes before slicing across the grain.
Direct-sear option: Sear both sides in a hot skillet or on the grill, then lower the heat or move to a cooler zone to finish. Use the thermometer to guide you.
Dry Aging & Optional Wet Aging
Our beef is already dry-aged before it is cut and packaged. That aging develops flavor and tenderness before the steak reaches your kitchen.
Wet aging is a separate process in which beef stays in its original vacuum packaging under controlled refrigeration. Additional aging is optional, not a required step.
For an especially tender and flavorful steak, we like to wet age it for 21–28 days. Thaw the steak and leave it unopened in its original vacuum-sealed package in a refrigerator maintained at approximately 35°F, flipping the package every few days. After wet aging, you can cook the steak directly or combine wet aging with the dry-brining method below. When properly refrigerated and the vacuum seal remains completely intact, this extra time can produce an outstanding steak.
Steak Temperature Guide
For eating quality, we prefer these steaks at medium or below. These are common culinary doneness ranges:
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: 160°F and above
Keep Cold. Thaw Slowly. Cook with Care.
Keep frozen until needed. Thaw in the refrigerator at 40°F or colder. Unless you have confirmed package-specific extended-aging instructions, cook within 3–5 days after refrigerator thawing. Include dry-brining time in that window and follow any shorter package instructions.