Premium Cut
New York Strip
Bold beef flavor with a firm, satisfying bite.
Cut from the short loin, the strip has a good fat cap and a denser chew than a ribeye. It rewards a hard sear and a short rest — and it slices beautifully for two people sharing one steak.
Cast IronGrill
Preparation
Trim any silver skin, leave the fat cap intact, and salt the surface well ahead.
Best cooked fast & hot.
Storage & Thawing
- Thaw beef in the refrigerator, never on the counter. Plan on roughly 24 hours for every 5 lb of a large roast, and overnight for steaks and ground beef.
- Keep it on a rimmed plate or sheet pan so any juices stay contained and away from other food.
- Once thawed, ground beef should be used within 1–2 days; steaks and roasts within 3–5 days.
- For food-safety guidance on thawing, storage times and safe handling, follow the USDA's current recommendations.
Which box?
New York Strip appears in these Alaron Farms packages, subject to seasonal allocation:
- Homestead
- Heritage Reserve
Recipes
What to make with new york strip
We're still developing recipes for this cut. In the meantime, browse everything published in the Farm Kitchen.
Explore the Farm KitchenKeep exploring the cuts
Ready to put better beef on the table?
Choose the Alaron Farms box that fits your household, select your delivery rhythm and tell us how your family likes to cook.