The NY Strip comes from the back of the cow, the short loin, which doesn't work hard giving you tender cuts of meat. Season well and sear steaks on each side on medium-high heat to lock in the juice (~3 min), then let rest. We suggest cooking to medium-rare temperature and using a meat thermometer. Enjoy your grass-fed, juicy beef steak simply seasoned and tender!
------>>>>RECIPE: Perfect Reverse Sear Steak
"I was excited to try this farm's meat. 100% grass fed beef..Hogs that run in a free range type style. Here’s what I found: The NY Strip steak arrived frozen, a tad on the thin side and it was difficult to tell if I had one or 2 steaks in the package (there were 2). These NY Strips were not as marbled as I was used to. There was no ”grading”. The pink pork chops were thick and looked very good. I got the grill very hot and slapped 'em all on.
Pork crust: Pink salt, coarse pepper, oregano, and sage.
NY Strips: Pink salt and coarse pepper.
The digital meat thermometer they included with my 1st order was VERY handy (..did I pay for this? I don’t remember). I cooked the pork a tad more than I intended (161), but here’s the good news - This pork chop was amazing! Tender. Juicy. Perfect texture. Now the 100% grass fed NY Strip steak: OK, this was very good too. 100% tender. Good flavor. Good texture.
Bottom-line: Both the NY Strip and Pork Chops were about as good as you would hope for.
The Pork Chops were uniquely exceptional." - Blake P
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