New York strip steak is an Acabonac Farms favorite. This steak offers everything a steak lover wants from a top-shelf cut of steak. It’s tender, flavorful, well-marbled, juicy and versatile. You can grill a NY Strip, broil or pan-sear. It will taste fantastic with whatever method you choose.
Each Pack of New York Strip Steaks is Approximately 16oz
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As with all great steak cuts, it can stand alone, get sliced thin and used in a sandwich or even used to make a high-quality steak salad. It’s a steak you find in the best steak restaurants, and with good reason. But cooking one for yourself at home is even better, especially using fresh, flavorful grass-fed beef.
Because this is already a tender cut of beef, the real question is how do I keep it tender! This all comes down to cooking temperature. As with all grass fed beef we recommend cooking your strip steak over medium heat and taking it no farther than a medium doneness (approximately 140 degrees fahrenheit). For an extra level of confidence you can do a quick 30 minute olive oil marinade prior to cooking for a little extra fat to help buffer your cooking times.
With grass fed steaks we recommend avoiding the impulse to get your grill ripping hot with high flames for a photogenic sear. Instead build a good base of coals with a reasonable amount of space between the coals and the grate and cook your steak at a more moderate temperature for 5-7 minutes per side, flipping only once.
The exception to this is if you want to reverse sear NY strip steak. In that case cook your steak low and slow to just below the desired temperature, then crank up the flames for a quick sear to build the crust.
With Acabonac Farms, you get the added benefit of eating a New York strip steak from grassfed, pasture finished cattle who are never given antibiotics or growth-promoting hormones. Our cattle are raised on a sustainable farm that values and protects the local environment.
When you order from Acabonac Farms, your beef arrives quickly and is conveniently delivered directly to your door.
