NY Strip Steak
Our dry aged, hand-cut New York Strip is unlike any you’ve ever tasted. This delicious steak brings together the tenderness of Filet Mignon and the marbling of Ribeye. We dry age our beef whole for a minimum of 14 days to give each and every cut a rich, steakhouse flavor. All of our beef are 100% pasture-raised with no antibiotics and no added hormones.
The Strip comes from the back of the steer, where the muscles don’t get much of a workout. This creates an incredibly tender piece of meat, but still yields a beautiful, solid steak that has the popular appeal of a Filet, and the depth-of-flavor of the juicy Ribeye.
High and fast is the name of the game here, so 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 wonderful marbling will provide more than enough 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. If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process