The steakhouse classic, done right. From HighMark Beef Co., a 5th-generation Texas ranching family raising pasture-based cattle with intention from start to finish, this New York strip comes from animals that are pasture-raised, grass-fed, and grain-finished for the right balance of flavor and tenderness. It’s a cut known for its bold, beef-forward flavor, fine texture, and that signature strip of fat along the edge that brings it all together. What makes it different The New York strip hits that sweet spot between tenderness and structure. It’s leaner than a ribeye but still richly flavored, with a firmer bite that steak lovers appreciate. That edge of fat renders as it cooks, adding just enough richness without overpowering the cut. HighMark focuses on consistency and finish, so each strip cooks evenly and delivers a clean, balanced bite every time. How it cooks (and why it matters) This is a cut that rewards a good sear. High heat builds a crust while keeping the inside tender and juicy. Cook it simply in a cast iron or on the grill, letting that fat cap render and baste the meat as it goes. Rest before slicing to lock in all that flavor. How we love to use it Salt, pepper, and heat. Slice and serve as-is, or pair with something fresh and bright to balance the richness. It’s also a great option for steak salads or slicing over roasted vegetables when you want something that feels elevated but easy. From the ranch HighMark Beef is rooted in five generations of Texas ranching, with a focus on raising cattle the right way: on pasture, with thoughtful grazing management, and systems designed for long-term land health. Their approach is simple: stay hands-on, stay consistent, and never cut corners. Pasture-raised, grass-fed, grain-finished beef, done with intention from start to finish.
