New York Strip Steak

Grass-fed and finished beef raised on our Kentucky pastures. We take pride in the way we raise our beef by moving regularly across our pastures ensuring ample rest time for our grasses. 

What's In It?

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. 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 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.

Recipe Ideas

• Marinated NY Strip
• Garlic Butter NY Strip
• Classic Grilled NY Strip

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