USDA Prime New York Strip (a.k.a. strip steak) is the perfect balance of robust beef flavor and firm, juicy bite. With Prime-grade marbling for a steakhouse crust and buttery juiciness, these thick, hand-trimmed strips ship frozen at peak quality so you can nail restaurant results at home. Eat Wild.

• Iconic steakhouse cut: bold flavor, satisfying chew, and incredible sear potential.
• Prime marbling: richer juiciness and flavor versus lower grades—ideal for high-heat searing.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Less Than 2% of Beef Qualifies
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Thick-cut New York Strip steaks, expertly trimmed. See the variant selector for steak count and total weight; exact thickness/shape varies by cut spec.

How to Cook (3 Proven Methods)

Best eating: many prefer strip at medium-rare for peak tenderness and flavor. Target a final internal temp of 125–130°F for medium-rare (pull a few degrees early and rest). See our Steak Temperature Chart.

1) Cast-Iron Sear (steakhouse crust)

• Pat dry and lightly oil; season generously with kosher salt and cracked pepper.
• Sear in a ripping-hot cast-iron skillet ~1½–2½ minutes per side.
• Stand the steak on its edge to render the fat cap until golden. Rest 5–8 minutes.

2) Two-Zone Grill

• Set up a hot and a cool zone. Sear hard over direct heat for color.
• Finish on the indirect side to your temp; keep the fat-cap side just off the hottest spot to avoid flare-ups.
• Need setup help? Try the Grill Setup Wizard.

3) Reverse-Sear (thick cuts)

• Cook gently at 225–275°F on the cool zone to ~10°F below target.
• Sear blazing hot 45–90 seconds per side for a deep, even crust; rest before slicing.
• For precise timings, use our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Dry brine (salt the steaks) 30–90 minutes before cooking for amplified flavor and browning.
• Manage flare-ups: move to indirect heat and close the lid briefly; don’t pierce the meat.
• Finish with butter: a quick herb-butter baste or board sauce elevates the strip’s beefy character.

Why USDA Prime?

Prime marbling = superior juiciness and flavor. Deciding between grades? Read our in-depth guide: USDA Choice vs. USDA Prime.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Explore more USDA Prime steaks, shop All Steaks, or discover ultra-rich Dry-Aged and Wagyu/Kobe.

Chef’s note: Always give the fat cap some extra love—render it until crisp and golden, then slice across the grain and finish with flaky salt.