Angus New York Strip is the steakhouse classic—bold beef flavor, beautiful marbling, and that signature, satisfying bite. Cut thick for an impressive sear and a rosy, edge-to-edge center, this strip is built for cast-iron, two-zone grilling, reverse-sear, or sous vide. We ship every steak frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Iconic strip experience: beef-forward savor, firm yet tender chew, great crust potential.
• Angus pedigree: prized for consistency and rich flavor. Explore more Angus Beef.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Angus New York Strip steaks, hand-trimmed. See the variant selector for steak count, thickness (e.g., 1"–1.5"), and total weight; available grades may include USDA Choice and USDA Prime (when in stock).

Why NY Strip?

Balanced marbling and structure make the strip the perfect all-around steak—big flavor, great crust, and a rewarding steakhouse chew. Shop the collection: NY Strip.

Flavor Notes & Pairings

• Season simply: kosher salt before sear; cracked pepper after the crust forms.
• Finishes: garlic-herb butter, peppercorn sauce, salsa verde, red-wine pan jus, chimichurri.
• Sides: roasted mushrooms, creamed spinach, asparagus, pomme purée, crispy potatoes.
• Learn fundamentals in Steak Cooking Methods and browse all Steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1" of thickness in the fridge (34–40°F).
• After thawing, temper 20–30 minutes at room temp for even cooking. For exact guidance, use our Storage & Thaw Calculator.

Target Doneness

We recommend medium-rare (130–135°F). See our Steak Temperature Guide and time precisely with the Steak Doneness Timer.

How to Cook (4 Proven Methods)

1) Cast-Iron Sear + Oven (steakhouse classic)

• Preheat oven to 375°F. Pat dry; salt generously.
• Sear in a lightly oiled, ripping-hot skillet ~1½–2 minutes per side for deep color.
• Finish in oven to your target temp. Rest 5 minutes. Top with herb butter.

2) Two-Zone Grill (char + gentle finish)

• Set hot and cool zones. Sear over direct heat 1–2 minutes per side.
• Move to indirect, lid closed, until internal temp hits target. Rest 5 minutes.
• Need setup help? Use the Grill Setup Wizard.

3) Reverse-Sear (ultra-even)

• Roast or grill indirectly at 225–250°F until internal reaches 110–115°F.
• Sear hard 45–60 seconds per side to finish at temp. Rest briefly.

4) Sous Vide + Sear (edge-to-edge rosy)

• Bag with a pat of butter and thyme. Cook at 129–133°F for 1–2 hours (thickness-dependent).
• Pat bone-dry; sear very hot, very fast for a deep crust without overshooting. Use our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Surface dryness = crust: moisture inhibits browning—dry thoroughly before searing.
• Butter-baste: in the last minute of sear, baste with butter + garlic + thyme for aroma and sheen.
• Carryover counts: pull 3–5°F shy of target; temperature rises during the rest.

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. Review best practices in Meat Safety & Storage.

Related

Shop NY Strip · explore Angus Beef · compare with USDA Prime classics · learn more in Steak Cooking Methods · get ideas in Recipes

Chef’s note: Strip loves high heat and simple finishes—salt, sear, baste, rest. Slice across the grain for the perfect steakhouse bite.