New York Strip Steak

New York Strip Steak — The Steak Everyone Knows by Name.

The New York strip is the steak most people picture when they picture a steak. Cut from the short loin, it hits the sweet spot between the tenderness of the filet and the bold flavor of the ribeye — firm enough to have a real bite, marbled enough to stay juicy, with a clean strip of fat along the edge that crisps beautifully.

Ours is grain-finished Angus, raised on our Indiana pastures, which is where that even marbling comes from. This is a cut that doesn't need much: it's a benchmark for a reason.

Salt it well ahead of time, get your cast iron or grill screaming hot, and sear hard for a deep crust — about three to four minutes a side for medium-rare. Render that fat edge against the pan, rest it, and serve. Steakhouse quality, straight from the farm.

Intentionally raised. For those who believe in better.