New York Strip Steak (Petite)
Indulge in the rich, natural flavor of our Grass-Fed and Finished New York Strip Steak from Slaughter Family Farm. Raised on open pastures, our cattle are never grain-fed, ensuring a leaner, more nutrient-rich cut that highlights the authentic taste of beef.
With a beautiful marbling that delivers tenderness in every bite, this premium steak is perfect for grilling or pan-searing to your ideal level of doneness. Savor the pure, earthy flavors of grass-fed beef in every juicy, mouthwatering slice—no additives, just wholesome, farm-raised quality.
Have you ever heard someone say, "Grassfed steaks can be the best or worst steaks in the world."? There is some accuracy to that statement. Some producers don't take their beef out long enough to get a good finish. This shortcut produces beef that is tough and tasteless.
Grass-fed & Finished beef is a leaner cut of meat. We take our cattle out two winters and finish them between 24-30 months. The best way to prepare a grass finished steak is low and slow.
Cooking a grass-finished New York Strip Steak is all about bringing out its natural flavor while keeping it tender. Here’s a simple guide to cooking it to perfection:
Ingredients:
- Grass-finished New York Strip Steak
- Salt and pepper
- High-heat cooking oil (e.g., avocado or grapeseed oil)
- Optional: butter, garlic, and fresh herbs (like rosemary or thyme) for added flavor
Instructions:
- Prepare the Steak: Remove the steak from the fridge about 30 minutes before cooking to let it come to room temperature. Pat it dry with paper towels, then generously season both sides with salt and pepper.
- Preheat the Pan: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of high-heat cooking oil and let it get hot (the oil should be shimmering but not smoking).
- Sear the Steak: Place the steak in the hot pan and cook for about 3-4 minutes on each side for medium-rare (or longer if you prefer). Avoid moving it around too much to get a nice sear.
- Baste for Extra Flavor (Optional): For added flavor, add a tablespoon of butter, a few smashed garlic cloves, and fresh herbs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and herbs for an additional minute on each side.
- Check the Temperature: Use a meat thermometer to ensure it reaches your preferred doneness (120°F for rare, 130°F for medium-rare, and 140°F for medium). Grass-finished beef is leaner, so be careful not to overcook it.
- Rest and Serve: Remove the steak from the pan and let it rest on a plate for 5 minutes to retain juices. Slice and serve, perhaps with a sprinkle of sea salt on top for the perfect finishing touch.
Enjoy your tender, flavorful, grass-finished steak!