NY Strip Steak
Our dry aged, hand-cut New York Strip is unlike any you’ve ever tasted. This delicious steak brings together tenderness and flavor perfectly. Less fussy than a Ribeye, and more flavorful than Filet Mignon, this is the perfect cut for a memorable meal. 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
The Strip comes from the back of the beef where the muscles don’t get much of a workout, which makes for a tender piece of meat. Our butcher's leave the fat cap on to help you create a final product that is juicy without excess fat.
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). We suggest starting with the fat cap, and using the rendered fat to naturally baste the steak as it cooks. 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.