These New York Strip Steaks are full of flavor and perfect for the grill! These steaks can also be pan-seared and are great when finished with butter, garlic, and thyme. We recommend wet-aging these steaks in their original packaging for up to 21 days before cooking. If you prefer not to wet-age your steaks or are short on time, try these tips for making grass-fed beef more tender. An easy method of cooking these steaks is below, but watch this video for the full demonstration of achieving a properly cooked grass-fed steak. This video was initially made using ribeyes, but the same principles can be applied to the New York Strip. 1- Using a skillet on the stovetop, put an oil barrier, heavy grain salt, and some cracked black pepper in the skillet and turn it up high. 2- Sear the steaks for no more than 60-90 seconds on both sides. 3- Place the steaks on the grill or in the oven at a temperature of 200-225 degrees. Using a meat thermometer, pull the steaks when the internal temperature reaches 115 degrees. Allow the steak to rest for 5-10 minutes. Season as desired and slice the steak into thin strips. Serve and enjoy! This product ships frozen in a 8-ounce package.
