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One of the most sought after cuts on the cow. Cut from the short loin, the NY Strip Steak is a low locomotion muscle identified by its unparalleled intramuscular fat and large fat cap.
The short, tender muscle fibers in this top-tier steak allow the grass fat marbling to shine through.
Take the steak out of the fridge 30 to 45 minutes before cooking and pat it dry. Season generously with salt and pepper. Heat a cast-iron pan or grill until it is very hot, sear 3 to 4 minutes per side, and render the fat cap by holding the steak on its edge for a minute. For thicker steaks, try a reverse sear: bake at 250°F until the center reaches about 115°F, then sear hard to finish.
Grass-finished beef is leaner than grain-fed and can cook faster, so use a thermometer: pull it at 125°F to 130°F for medium-rare, then rest it 5 to 10 minutes before slicing against the grain.
The strip is firmer and beefier, with its fat concentrated along one edge; the ribeye is richer, with fat running through the center. Both come from the same animals. See our boneless ribeye.
From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on rangeland and irrigated pasture in the Big Horn Mountains near Ten Sleep, Wyoming.