The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.

This New York Strip is sourced from Australia and it is VERY good, very similar to our G1 Certified USDA Choice but at a lower price point. It is not as premium or marbled, but it is better than what you will find at most supermarkets. 

We usually do not source non-wagyu beef from Australia, but we loved this product so much we added it.. as we feel the price / value is excellent.

HOW DO I COOK IT?

You can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.

Source: Australia

This product has been aged for 30 Days to improve tenderness and flavor

Best Cooked: Medium-Rare, Medium, Medium-Well

Suggested Reads on cooking NY Strip:

 (Via thekitchn)