New York Strip

New York Strip

12-16oz. Steak

The Cut - 

The Strip is kind of like the Jack of all trades but master of none.  Its not as tender as the Filet or as marbled as the ribeye, but its a good blend of both!

The Preparation -

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 Location - 

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!

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