Cut from the strip loin, which is the long muscle that runs along the top of the cow’s back from the rear leg towards the ribs, each NY strip steak consists of lean muscle surrounded by a band of rich pasture raised fat. The loin muscles are seldom used which gives them a uniquely tender texture combined with rich beefy flavor.
We recommend cooking your NY strip steak hot and fast on the grill or in a pan. You want to aim for an internal temperature of around 130° for a medium rare steak, and make sure to let it rest before serving.
Perfect for any special occasion - treat your family and friends with a truly exceptional Red House Ranch Double-Cut Porterhouse steak.
**Did you know that grass-fed beef is higher in the minerals calcium, magnesium, and potassium than conventional beef? These minerals are part of a balanced diet and help to regulate blood pressure.**