The New York Strip: The Goldilocks of Premium Steaks
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. Buy the best quality fresh steaks online from Beck & Bulow.
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You can get anywhere from 11 to 14 steaks from the strip loin. The New York strip is most often cut as a boneless steak but can also contain some bone, which adds more flavor and insulation to keep the meat extra juicy. Some refer to the bone-in variety as a Kansas City strip steak, but the names are largely used interchangeably.
There’s a glorious fat cap on one end of this steak with the rest being relatively lean in appearance. This cut is often considered the ultimate for grilling because it turns out so beautifully when seared on a super hot grill. We offer the most delicious, carefully sourced prime steaks for online ordering.
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.
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The New York strip also happens to be the ultimate steak candidate for sous vide cooking. This method allows you to slow cook the meat without it ever exceeding the temperature you choose. So for instance, you could decide to cook the steak to medium rare, or an internal temperature of 130 degrees Fahrenheit.
But you could actually cook it for several hours, or even overnight, and combine all the benefits of slow cooking without sacrificing the excellent flavor of a less-cooked premium steak. After completing the sous vide cooking, you will want to quickly sear the outside of the steak. This creates a steak with a flavorful crust and unbeatable taste and texture throughout. When you buy quality steaks online from us, you’ll be able to see, taste and feel the difference.
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When cooking meat sous vide it will be vacuum sealed inside a BPA free plastic bag. Then, it’s submerged in water that is maintained at the maximum temperature you specify for the desired length of time. This allows the meat to cook evenly throughout, versus a grill where the heated surface is much hotter than what you want the internal temperature to ultimately be.
When cooked this way steaks can turn out meltingly tender and exquisitely flavored. Finished with high heat searing, these perfectly cooked New York strips will be sure to impress. For premium steak delivery, look no further than Beck & Bulow.
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Whether you’re having friends over for dinner, cooking for the family or just want to treat yourself to a nice steak, this thyme and garlic New York Strip recipe is a winner every time. One of our most trusted favorites! These steaks are easy to cook and will turn out delicious with just some salt and pepper.
However, if you’re in the mood for some herby goodness, a little bit of thyme and garlic only adds to the rich experience of this mouthwatering steak. These top cuts of meat do best with a simple preparation that lets their natural luscious qualities shine through. We’re proud to provide beyond organic meat delivered straight to your door.
- 4 New York Strip Steaks at room temperature
- 2 tablespoons bison tallow
- Sea salt and black pepper
- Fresh thyme
- 2 cloves garlic, minced
- Heat the bison tallow in a cast iron skillet over medium-high heat. Add the garlic and thyme.
- Generously season the steaks on both sides with salt and pepper. Place in the pan and brown on all sides for 8-10 minutes or until the meat reaches an internal temperature of 120 degrees. Remove from heat and let rest for 5-10 minutes before slicing/serving.