Grassfed Beef New York Strip

The New York Strip is considered one of the highest quality cuts of steak due to its marbling, tenderness and juicy flavor. This premium steak is grass finished and averages 14oz.

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Recipe

Maple Bourbon Glazed New York Strip Steak

Ingredients:

• 2 New York strip steaks (about 10-12 oz each)
• For the Maple Bourbon Glaze:
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh thyme for garnish

Instructions:

Prepare the Maple Bourbon Glaze:

In a small saucepan over medium heat, combine maple syrup, bourbon, soy sauce, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper. Simmer and stir until the mixture thickens slightly. Remove from heat and set aside.

Preheat the Grill or Pan:

Preheat your grill or a skillet over medium-high heat.

Season and Oil the Steaks:

Brush the New York strip steaks with olive oil and season them with salt and black pepper.

Grill or Sear the Steaks:

Grill or sear the New York strip steaks for about 4-5 minutes on each side for medium-rare, or adjust the time for your preferred doneness.

Apply the Glaze:

Brush the maple bourbon glaze over the steaks during the last 2 minutes of cooking on each side, allowing it to caramelize.

Rest the Steaks:

Once done, transfer the New York strip steaks to a cutting board and let them rest for about 5 minutes.

Slice and Garnish:

Slice the steaks against the grain into desired portions. Drizzle any remaining glaze over the top.

Garnish with Fresh Thyme:

Sprinkle fresh thyme leaves over the sliced New York strip steaks for a burst of freshness.

Serve these succulent steaks with your favorite sides, and savor the rich, sweet, and savory flavors of the maple bourbon glaze.

History

New York Strip

The New York Strip Steak, a beloved cut of beef known for its tenderness and rich flavor, is sourced from the short loin primal of the cow, specifically from the strip loin muscle. Historically, this cut gained prominence in the mid-19th century in New York City, where it became synonymous with upscale dining and culinary excellence.

The name "New York Strip Steak" likely originated from its association with New York City, where it first gained popularity among discerning diners seeking premium cuts of beef. Its tender texture and robust flavor made it a favorite choice among steak enthusiasts, both in New York City and beyond.

The New York Strip Steak became popular for its versatility and ability to be cooked using various methods, including grilling, broiling, and pan-searing. Its rich marbling and distinctive flavor profile make it well-suited for high-heat cooking techniques, resulting in a deliciously caramelized exterior and juicy, tender interior.

Today, the New York Strip Steak remains a staple on menus of steakhouses and restaurants across the United States. Whether served as a classic steakhouse entree or incorporated into innovative dishes, its popularity continues to endure among food enthusiasts seeking a premium dining experience. Its reputation for exceptional flavor and tenderness ensures its continued status as a favorite choice among beef connoisseurs.