New York Strip

New York Strip

This savory, juicy steak is well marbled & trimmed to perfection. Steak connoisseurs value its rich flavor and compare it favorably to their preferred steakhouse.

Individually packaged.
6 (10oz.) steaks when purchased in the USDA Choice All Natural Steak Pack

Recommended Wine Selection:
Cabernet or Merlot


Product Description

Grilling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes.

1. Preheat grill to HIGH or prepare coals.
2. Remove thawed steaks from packaging and place on plate. Season with ¼ teaspoon Natural Seasoning.
3. Place steaks on preheated grill and cook for 3- 4 minutes.
4. Flip steaks and continue cooking for 2 – 3 minutes. Remove steaks from grill to a clean plate.

Broiling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes
1. Preheat Broiler and position top rack 3 – 4 inches from broiler.
2. Remove steaks from packaging and place on broiler pan. Season using ¼ teaspoon Natural Seasoning.
3. Place broiler pan in oven and broil for 4-5 minutes.
4. For medium steaks, flip and continue broiling for 4 – 5 minutes.
6. Remove steaks from oven and plate

Serving Size 8oz
Servings/Container 6
Calories 450
Calories from Fat 252
% Daily Value
Total Fat 28g 42%
Saturated Fat 11g 55%
Trans Fat 0g %
Cholesterol 150mg 50%
Sodium 110mg 5%
Protein 50g
Vitamin C 0% . Calcium 4%
Iron 15% .

Roasted New York Strip Steak with Port Wine Mustard Sauce

1 whole New York strip, about 8oz., well trimmed of excess fat and silverskin, trimmings reserved
Kosher salt
Freshly ground black pepper
Olive oil

Port Wine Dijon Sauce:

1 tablespoon minced shallot
1 cup port wine
1 cup beef stock, veal stock, or chicken stock
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
2 tablespoons grainy Meaux mustard or smooth Dijon mustard
Freshly ground white pepper


Preheat the oven to 400 degrees F and place a rack in the middle.

Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.

Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.

For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.

Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.


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