We have so much more meat to love
While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.
4 CT. Thick Cut NY Strip Steak
$190 Ships Frozen
We strive to use every part of the animal so nothing goes to waste, including cuts that might just miss the weight range or be slightly miscut. So stock up your freezer with this case of individually wrapped, frozen Thick Cut NY Strip Steaks - same great flavor, just not 100% perfect!
This NY Strip steak is a giant. Fun to cook, and full of dry aged flavor, this delicious steak brings together the tenderness of Filet Mignon and the marbling of Ribeye. We dry age our beef whole to give each and every cut a rich, steakhouse flavor. All of our beef are pasture-raised with no antibiotics and no added hormones.
Other Awesome Cuts
What's
In It?
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.
Cooking Notes
Preheat your grill or cast iron pan, and get a solid sear over medium-high heat (starting with the fat cap). Then pop it into the oven for ~15 mins at 500°F to get 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 diving in! 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.
