Beefmaster NY Strip

The New York Strip is a classic steakhouse favorite known for its bold beef flavor, satisfying tenderness, and substantial bite. Cut from the short loin, our Purebred Beefmaster New York Strip features natural marbling and a flavorful outer fat cap that renders during cooking, helping create a beautifully browned crust and a juicy, rich steak.

Compared with the ribeye, the New York Strip is slightly leaner and firmer while still delivering excellent tenderness and deep beef flavor. Each steak is cut approximately 1.5 inches thick, making it ideal for grilling, cast-iron searing, broiling, or reverse searing.

For the best results, thaw completely, pat the steak dry, season generously, and allow it to sit at room temperature briefly before cooking. Sear over high heat to develop a flavorful crust, then finish over indirect heat or in the oven until it reaches your preferred doneness. Let the steak rest for 5–10 minutes before slicing so the juices can redistribute.

Cooking Methods: Grilling, cast-iron searing, reverse searing, broiling, or sous vide followed by a hard sear.

Frozen & Thawing: Each New York Strip is individually vacuum-sealed and sold frozen to preserve freshness and quality. Thaw overnight in the refrigerator before cooking. For faster thawing, keep the package sealed and submerge it in cold water, changing the water every 30 minutes. Do not thaw at room temperature.

Package Size: One individually packaged steak.

Average Weight: Approximately 1–1.5 pounds. Because each steak is individually cut, actual weight and marbling will vary.