Everyday NY Strip Steak
$35 Ships Fresh
The NY Strip sits right in the sweet spot between a Ribeye and a Filet: tight grain, bold beefy flavor, and a fat cap that bastes it as it cooks. Our Everyday Strip is cut to a slimmer 3/4" thickness, so it sears up fast and hits medium rare before you’ve finished setting the table. Pasture-raised and dry aged, just like our classic NY Strip.
Hormone Free No Antibiotics Pasture-Raised
What's
In It?
The Strip comes from the back of the beef where the muscles don’t get much of a workout, which makes for a tender piece of meat. Our butcher's leave the fat cap on to help you create a final product that is juicy without excess fat.
Good for
Grilling
On the skillet
Cooking Notes
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). We suggest starting with the fat cap, and using the rendered fat to naturally baste the steak as it cooks. Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before cutting into it! It helps the juices redistribute back into the meat. If you cut into your steak too quickly all the juices will end up on your plate and not in your belly... which would be a shame.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.
Learn more about our process