USDA Choice Black Angus New York Strip (12oz.)

New York Strip Steaks are cut from the center of the loin, adjacent to the Ribeye. This savory, juicy steak is moderately marbled and we trim it perfectly leaving just the right amount of surrounding fat for added flavor.

Approx. 12 oz per steak

Preferred Cooking Method: Grilled/Reverse-Seared

1. Heat grill to medium-high. (For reverse sear: If 2-3 burner grill, turn one off and the other on high.)
   
2. Lightly coat steak with olive oil and season with salt and pepper.
3. Grill 6 minutes on each side for medium-rare. (For reverse sear: place steak on off burner and let it cook slowly until desired internal temp is reached. Turn all burners as high as can go and sear steak on both sides for 1-2 minutes per side. No need to let steak rest when reverse searing)
4. Enjoy!