I stopped buying the plastic-wrapped steaks at the chain store. This is what a grocery steak wishes it was. Thick, honest marbling, and it actually takes a hard sear without turning into leather.
— T. Brooks · Boise, ID · Verified Purchase
Savage Meats
$21.99
Add-on price
Extra cuts ship with a box.
USDAInspectedProcessed in our facility with federal inspectors on site
48hrCold ChainVacuum-sealed, frozen, shipped on dry ice
100%GuaranteeDamaged or wrong cut? We reship. No argument.AnytimeCancelSkip, pause, or cancel — no contracts.
The Cut
This is What is Supposed to Be
This isn't a strip steak that apologizes for being lean. This 10oz New York strip has tight grain, clean flavor, and the backbone to take serious heat without backing down.
No gimmicks. No fancy aging. Just straightforward American beef that delivers what a strip should, firm texture, beefy flavor, and the confidence to stand on its own with nothing but salt, pepper, and fire.
Why the tribe wants it:
- 10oz portion - substantial without being wasteful
- Tight grain structure for perfect texture
- Built to handle high heat and aggressive searing
- Clean, honest beef flavor - no tricks needed
- Ideal for guys who like their steaks straightforward and strong
Cook Guide
How to Not Screw It Up
01
Thaw Properly
24–48 hours in the fridge. Never the microwave. Respect the cut.
02
Bring to Room Temp
45 minutes on the counter before it hits heat. Cold steak = uneven cook.
03
Season Like You Mean It
Coarse kosher salt and cracked black pepper. Both sides. Press it in. That's it.
04
Screaming Hot Surface
Cast iron or live-fire grill at 550°F+. Sear 3–4 min per side. Don't touch it.
05
Butter Baste
Tilt the pan. Spoon foaming butter over the top with garlic and thyme. Repeat 90 seconds.
06
Rest. Don't Touch It.
5–7 minutes. Loosely tented with foil. The juice redistributes. Patience is flavor.
Internal Temp Guide
Rare
120–125°F
Med-Rare
130–135°F ✓
Medium
140–145°F
Well Done
160°F+
What the Savages Are Saying
5.0 / 5.04 reviews
Choice does not mean settling. Salt, pepper, screaming-hot pan. That was the whole recipe. Tight grain, beef-forward flavor, no gimmicks. Fed four people and nobody asked where the steakhouse receipt was.
— A. Nguyen · Portland, OR · Verified Purchase
Packaging was locked down. Arrived rock-frozen and cooked up like a Saturday night steak. This is the cut I add to the box every month without thinking about it.
— R. Alvarez · San Diego, CA · Verified Purchase
I wanted real steak money to actually taste like steak. Better beef without pretending I need Wagyu on a Tuesday. Choice from Savage is the weeknight standard now.
— S. Miller · Salt Lake City, UT · Verified Purchase
