New York Steaks

(2) New York Steaks ~ 3/4 lb. each

Tender, flavorful cut from the short loin of a cow.  Known for its firm but juicy texture.

NY strip is leaner than ribeye, so the goal is hot pan, quick cook, proper rest.

Cast Iron Method 

1. Room temp the steak (30 minutes).

2. Season generously with salt & pepper.

3. Heat cast iron very hot with a thin layer of oil.

4. Sear 2–3 minutes per side until a dark crust forms.

5. Add butter, garlic, herbs. Baste for 30–60 seconds.

6. Pull at:

   • 125°F rare

   • 130–135°F medium-rare (ideal for NY strip)

7. Rest 5–10 minutes, then slice against the grain.

Grill Method

1. Preheat grill to high heat.

2. Sear 3–4 minutes per side.

3. Finish over indirect heat if needed.

4. Rest before slicing.

Pro tips

• Skip marinades—salt is enough.

• Don’t overcook: medium-rare is best

• Finish with flaky salt or a pat of compound butter.

100% Superior Montana Beef
Non-Hormone Treated Cattle (NHTC)
Processed in a USDA inspected facility