The New York is kinda like the quote "Jack of all trades, master of none". It's not as tender as a filet and doesn't marble as well as a rib eye, but it does a great job of playing both sides. This steak really presents the full package when it comes to a cut of meat. It is full of flavor, juicy and tender, and lean. Dry Aged for 21 days, Steaks are individually packaged in 10oz. portions.
High and fast is the name of the game here, as is with most of our Grass Fed steaks. Take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The Steak packs a ton of flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before cutting into it! It helps the juices redistribute back into the meat.
The Strip comes from the back of the steer, where the muscles don’t get much of a workout. It's technically called the short loin as you can see on Betsy Below. See, we told you it was in between a rib eye and a filet!