Florida Grass-Fed & Finished NY Strip Steak

Our beef comes straight from Florida Fresh Meat Company’s local farms—grass-fed and grass-finished in Ocala. These farms uphold the highest standards: antibiotic-free, GMO-free, and pesticide-free—so you're getting meat that's as natural as nature intended.

Why it matters for you:

• Exceptional Meat Quality: Grass-fed, grass-finished, non-GMO, pesticide-free, and antibiotic-free..

• Ethical and Sustainable Farming: Hormone- and chemical-free practices for pasture-raised, local meat you can trust.

 Approximate weight

Our Favorite Recipe:

 New York Strip Steak 

The NY strip cooks a little differently than ribeye — it’s leaner, firmer, and benefits from a strong sear and careful timing.

🧂 Ingredients

• 1 New York strip steak

• 1 tbsp beef tallow

• Kosher salt

• Fresh cracked black pepper

• 2 garlic cloves (smashed)

• 1 sprig rosemary or thyme (optional)

• 1 tbsp butter (optional finish)

Step-by-Step

 Prep the steak

• Remove from fridge 30–40 minutes before cooking.

• Pat completely dry (very important).

• Salt generously on both sides.

2️⃣ Heat the pan

• Use cast iron or heavy stainless steel.

• Heat on medium-high until very hot.

• Add beef tallow and let it shimmer.

3️⃣ Sear

• Place steak in pan away from you.

• Don’t move it for 2–3 minutes.

• Flip once a deep brown crust forms.

NY strip likes slightly longer sear than ribeye because of lower fat.

4️⃣ Butter baste (steakhouse move)

After flipping:

• Add butter, garlic, and herbs.

• Tilt pan and spoon hot fat over steak for 30–60 sec.

5️⃣ Cook to temperature

Target internal temps:

• Rare: 120–125°F

• Medium-rare: 130–135°F ⭐ (best)

• Medium: 140–145°F

6️⃣ Rest

Rest 5–8 minutes before slicing.

Pro Tips (NY Strip Specific)

*Cook fat cap side first for 20–30 sec to render flavor
*Beef tallow helps prevent dryness vs olive oil
*Flip every 30–45 sec after first sear for even cooking
*Slice against the grain for tenderness