Beef New York Strip Steak

Looking for a lean steak full of tenderness and flavor? This is it!

The New York Strip Steak comes from the loin section of the cow, making it an irresistibly tender cut. It also has less marbling compared to the Ribeye throughout the entirety of the steak, making it a favorite for those who enjoy a leaner steak.

Cooking suggestions: Our Grass-Fed New York Strip Steak is incredibly versatile. Whether you prefer grilling, pan-searing, or air frying, the modest marbling in this cut retains the meat's juiciness and tenderness while developing a mouthwatering sear or crispy browning on the outside.

Seasonings: We recommend seasoning your J&L Green Farm New York Strip with a sprinkle of sea salt, freshly ground black pepper, and your favorite herbs. To take it up a notch, you can also blend melted butter with garlic and rosemary, and baste the steak with the mixture.

Serving suggestion: We love to pair our New York Strip Steak with grilled vegetables and a side of mashed potatoes.

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Food Fact!
A New York City restaurant called Delmonico's, founded in 1827, offered this strip steak as its signature dish. Because of the restaurant's location, this popular cut is often referred to as a New York strip steak...or a Delmonico, because of the restaurant's name!