Grassfed NY Strip

The steakhouse cut. It sits right between the filet and the ribeye.

The strip is cut from the short loin, behind the ribs, off the same primal that gives you the filet mignon and the T-bone. It carries more marbling than a filet and runs leaner than a ribeye, with a fine grain and a satisfying bite. You get 2 steaks per package, roughly 8 oz each, averaging 1 to 1.12 lb total, vacuum-sealed and frozen.

Why You'll Love It:

• Lean but Flavorful: More marbling than a filet, less fat than a ribeye, bold beef flavor through both.
• Fine Grain: Tender with real bite behind it, which is what a strip is supposed to have.
• Two Steaks, One Package: Dinner for two straight out of a single pack.
• Dry Aged: Aging concentrates the flavor before the steaks are cut and packed.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.

How to Cook:

• Thaw and Temper: Overnight in the refrigerator, then 30 to 40 minutes on the counter.
• Dry and Salt: Pat both sides dry and salt generously before the pan gets hot.
• Sear Hard: Cast iron or grill, screaming hot, 3 to 4 minutes a side without moving it.
• Render the Fat Cap: Stand the steaks on the fat edge for a minute. That strip of fat is worth crisping.
• Pull at 130°F and Rest: Medium rare, then eight minutes before you cut. Grass-fed climbs faster than you expect.

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