Beef


Thick Cut NY Strip Steak
The Thick-Cut, 18oz version of our popular NY Strip Steak. Extremely tender and well-marbled, the New York Strip Steak is cut from the short loin, a rarely used muscle.
Cooking Methods: Grill

Remember to season according to taste. Check out our great recipes for seasoning inspiration below!

1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag. 


2. For medium-rare, place Thick-Cut NY Strip Steak at 45° angle across hottest part of grill grates, then grill for 4 – 5 min per side, while rotating 90° every 2 ½ min. Move steak to cooler part of the grill, then grill for 2 – 3 min per side. Keep your meat moving to ensure that it cooks evenly. Remove from grill when meat thermometer inserted into thickest part of steak reads 120°F. 


3. Rest for at least 15 min. Slice thinly against the grain.

GET IT WITH BUTCHERBOX

Get this and other rare cuts with ButcherBox. All of ButcherBox’s beef is 100% grass-fed and grass-finished, pasture-raised, and never given hormones or antibiotics.

Roasting Method:

Remember to season according to taste. Check out our great recipes for seasoning inspiration below!

1. Preheat oven to 200°F.


2. Place Thick-Cut NY Strip Steak on wire rack laid on top of sheet pan. For medium-rare, roast in oven for 20 min, or until meat thermometer inserted into thickest part reads 115°F. Remove from oven. 


3. Rest for at least 30 min. 


4. Preheat oven to 450°F. Brush steak with small amount of fat, then roast in oven for 5 min, or until internal temperature reads 120°F.


5. Rest for at least 15 min. Slice thinly against the grain.

DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

Dry your meat completely and bring to ROOM TEMP before cooking.

Grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.