Juicy New York Strip With Blistered Tomatoes & Asparagus
Whether you choose bison or grass fed beef, our New York strip steaks offer mouthwatering flavor and delicious meaty texture. Combined with flavorful blistered (and fresh) cherry tomatoes, grilled asparagus, fresh aromatic basil and red wine vinegar, this meal is sure to satisfy. The cooked tomatoes release lots of juicy goodness into the whole meal, and summertime is the perfect opportunity to get some ripe ones from the farmers market and enjoy the fruits of the season.
An Iconic Cut Of Meat Well Loved By Steak Connoisseurs
The New York strip gets its name from the culinary landmark known as New York City. After all, the steakhouses of this iconic city are where eating steak as we know it began to take root in American culture. This steak is well-loved by carnivores everywhere and a restaurant menu staple.
The New York strip comes from the short loin of the cow, which is also the home of the coveted filet mignon. When the tenderloin is removed from the short loin subprimal, what’s left over is the strip loin. Slice the strip loin into individual steaks, and you’ve got the New York strip.
Steaks Hand Cut By Local Butchers With Precision And Care
The New York strip is a little firmer in texture than a ribeye, with less marbling, but this cut has some incredible beefy flavor. It’s actually from the same muscle as the ribeye, the longissimus dorsi. It’s just the other side of the muscle, located in a different primal of the animal.
So it’s still a less worked muscle, and a premium cut of meat. New York strips are quite tender, just with a meatier texture than the ribeye or the filet. Many steak lovers consider this cut to be the perfect combination of taste, tenderness and fat. Ours are hand cut with precision and expertise by our masterful local butchers.
The Ultimate Summertime Steak & Salad Recipe
- 1 ½ lb asparagus, trimmed
- 3 tablespoons avocado oil or extra virgin olive oil plus extra for drizzling
- 6 tablespoons bison tallow, avocado oil or ghee, divided
- Sea salt and freshly ground black pepper to taste
- 3 cups cherry tomatoes
- 3 New York strip steaks (bison or beef)
- 2 tablespoons smoked paprika. You can substitute regular if you can’t find smoked, but it won’t have the same flavor. Also can be omitted entirely.
- 1 Fresno chile, sliced super thin
- 1 large shallot, sliced super thin
- 1 large clove of garlic, very finely minced
- 3 tablespoons red wine vinegar (or you can make your own with 3 parts apple cider vinegar to one part red wine)
- 1 ½ cups fresh basil, coarsely chopped
- Heat a grill or a cast iron skillet on the stove to medium-high heat. In a large bowl, coat the asparagus with 2 tablespoons of the bison tallow, avocado oil or ghee. Season to taste with salt and freshly ground black pepper.
- Place the asparagus on the grill or in the skillet, turning occasionally. Cook until tender and browned, approximately 6-8 minutes.
- In a small skillet, placed either on the grill or on the stove, heat another two tablespoons of oil, tallow or ghee. Cook ½ of the total amount of cherry tomatoes. Shake the skillet to move them around occasionally. After approximately three minutes, they will begin to blister and burst.
- If using the grill, oil the grate. Otherwise, add more oil, tallow or ghee to the large pan used to cook the asparagus. Generously season the strip steaks on all sides with salt and freshly ground black pepper. Coat generously with the smoked paprika. Place the steaks on the grill or into the skillet and cook until they have a nice seared crust on both sides. An internal meat thermometer should read 120 degrees Fahrenheit for the steaks to be medium-rare (which is what we recommend for best flavor and optimal tenderness). It should take about 3-4 minutes for each side. If cooking bison, aim for a shorter cooking time versus with beef. Grass fed beef like ours will cook more quickly than conventional grain fed beef.
- Transfer the steaks to a cutting board and let them rest for ten minutes. Don’t skip this step or else you will sacrifice much of the juiciness and tender texture of the meat. When the meat is rested, slice against the grain and set aside.
- Cut the remaining cherry tomatoes into halves. Toss them in a bowl with three tablespoons of avocado oil or extra virgin olive oil. Add in the sliced chile, shallot, garlic, vinegar, blistered tomatoes, and asparagus. Combine thoroughly. Add in the chopped basil and season with salt and pepper to taste. Toss again to combine. Serve immediately. Drizzle with extra oil if desired.