Beef Strip Steak

New York strip steaks are cut from the short loin section of the beef, located along the upper back. Because these muscles do relatively little work, they produce naturally tender steaks with a desirable balance of marbling and lean meat.

Flavor & Texture

Bold, rich beef flavor with moderate marbling and a firm yet tender bite. Compared to a ribeye, the New York strip is typically leaner while still offering excellent juiciness and a satisfying steakhouse-style texture.

Best Cooking Methods

• Grill: Cook over medium-high heat for a flavorful sear and juicy center.

• Cast-Iron Skillet: Pan-sear and finish with butter, garlic, and fresh herbs.

• Reverse Sear: Slowly cook thicker steaks before finishing with a high-temperature sear.

• Broil: A convenient indoor method for achieving a beautifully browned crust.

For best results, use a meat thermometer and allow the steak to rest before slicing. USDA recommends cooking whole beef steaks to an internal temperature of 145°F with a 3-minute rest.

Product Details

• Cut: Boneless New York strip steak

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Steak sizes, thickness, and package weights may vary slightly.