NY Strip
This New York strip comes from McBride Angus Farm in Tennessee. The ranch name tells you something: Angus cattle are the foundation of the operation, though the specific raising practices for this lot — whether grass-finished or grain-finished, and whether any aging was applied — aren't listed here, and we won't guess. What we can tell you is that a well-cut NY strip rewards straightforward, high-heat cooking. The strip is a leaner muscle than the ribeye, with a firm texture and a pronounced beefy character that comes from the loin's moderate activity level. To cook it well, bring the steak to room temperature for 30 minutes before it hits the pan. Sear in a cast-iron skillet at 450°F, about three to four minutes per side for medium-rare. Pull it at an internal temperature of 130°F and rest it five minutes before slicing. That rest lets the juices redistribute rather than run off the board.
About this cut
This New York strip comes from McBride Angus Farm in Tennessee. The ranch name tells you something: Angus cattle are the foundation of the operation, though the specific raising practices for this lot — whether grass-finished or grain-finished, and whether any aging was applied — aren't listed here, and we won't guess. What we can tell you is that a well-cut NY strip rewards straightforward, high-heat cooking. The strip is a leaner muscle than the ribeye, with a firm texture and a pronounced beefy character that comes from the loin's moderate activity level. To cook it well, bring the steak to room temperature for 30 minutes before it hits the pan. Sear in a cast-iron skillet at 450°F, about three to four minutes per side for medium-rare. Pull it at an internal temperature of 130°F and rest it five minutes before slicing. That rest lets the juices redistribute rather than run off the board.
- Cut
- NY Strip
- Category
- Steaks
- Raising
- Grass-fed, Grain-finished
- Breed
- Origin
- Manchester, TN
- Packaging
- Vacuum-sealed, flash-frozen