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 grass fed beef fat. The loin muscles are seldom used which gives them a uniquely tender texture combined with robust beef flavor.
We recommend cooking your NY strip steak hot and fast on the grill or in a pan. For a medium rare steak, shoot for an internal temp of about 130 degrees and let it rest about 10 minutes before serving.
Bring the steakhouse home and make it healthier with Red House Ranch grass fed and grass finished beef.
Our NY Strip steaks weigh about 1 pound each.