New York Strip Steak

Cut from the loin that produces some of the most prized cuts of Beef, our New York Strip combines fine-grain marbling, a substantial texture and bold Beef flavor. We have these steaks cut around 1½ inches thick — thick enough to develop a beautiful crust while giving you much better control over the temperature inside.

It's one of our most popular premium steaks for good reason. New York Strip delivers more pronounced Beef flavor and a meatier bite than Filet Mignon while still being wonderfully tender.

Our Most Important Ingredient: Time

Great Beef flavor isn't something we believe can be rushed. Our cattle grow slowly on grass for more than 36 months, often up to 42 months, giving them time to reach maturity and develop the rich flavor, marbling and characteristic texture we're looking for.

The result is truly mature Beef with real texture and exceptionally deep flavor. It isn't intended to have the unusually soft, almost textureless character that some people have come to expect from Beef. Instead, you're getting a substantial steak with a satisfying bite and the full Beef flavor that comes from an animal allowed the time to properly grow and finish.

100% Grass-Fed & Grass-Finished

Our cattle are raised on pasture and are 100% grass-fed and grass-finished — never grain-fed. They graze the diverse forage growing across our zero-spray pastures and receive our own grass hay and baleage during the cooler months.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered by our local small-scale butcher, vacuum sealed and flash frozen while very fresh.

For an Even Better Steak: Wet Age at Home

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.

Dry Brining

If you're short on time — or simply want to take the steak another step — dry brining works exceptionally well with our thick-cut steaks.

Remove the thawed steak from its package and generously season both sides with kosher salt. Place it uncovered on a rack over a tray in the refrigerator for 3–4 days. The uncovered rest dries the exterior while allowing the salt time to season the steak more deeply.

If you've dry brined the steak, do not add additional salt before cooking.

Our Favorite Method: Reverse Sear

Because our New York Strips are cut around 1½ inches thick, they're particularly well suited to reverse searing. The gentle initial cooking makes it easier to bring the center to the temperature you want before finishing with an intensely hot sear.

Preheat your oven to 250°F.
If the steak was not dry brined, season both sides with salt.
Place the steak on a rack over a foil-lined sheet pan.
Cook until the internal temperature reaches approximately 120–125°F, depending on your preferred final doneness. Use an instant-read thermometer rather than relying on cooking time.
Remove from the oven and rest for 10–15 minutes.
Heat a cast-iron skillet or other heavy pan until very hot. We don't recommend a nonstick pan for this step.
Sear for approximately one minute per side to develop a deep brown crust.
Serve immediately.

Steak Temperature Guide

Remember that the internal temperature can continue to rise after the steak is removed from the heat. As a general guide, we like to remove Beef from the heat before it reaches its final target temperature. We recommend keeping these premium steaks at medium or below for the best texture and juiciness.

Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150–155°F
Well Done: 160°F