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
Thaw Properly
24–48 hours in the fridge. Never the microwave. Respect the cut.
Bring to Room Temp
45 minutes on the counter before it hits heat. Cold steak = uneven cook.
Season Like You Mean It
Coarse kosher salt and cracked black pepper. Both sides. Press it in. That's it.
Screaming Hot Surface
Cast iron or live-fire grill at 550°F+. Sear 3–4 min per side. Don't touch it.
Butter Baste
Tilt the pan. Spoon foaming butter over the top with garlic and thyme. Repeat 90 seconds.
Rest. Don't Touch It.
5–7 minutes. Loosely tented with foil. The juice redistributes. Patience is flavor.
Internal Temp Guide
What the Savages Are Saying
“I've been ordering from premium butchers for 10 years. This is the best cut I've ever cooked at home. The quality is real — you can taste the difference immediately.”
— J. Harmon · Denver, CO · Verified Purchase
“The marbling on this thing is incredible. Cooked it over oak on my offset smoker. My buddies went quiet. That's the highest compliment a man can give a steak. Subscribed the same night.”
— D. Reyes · Austin, TX · Verified Purchase
“Packaging was solid — arrived still frozen solid on dry ice, vacuum sealed perfectly. Cooked on cast iron with butter and thyme. Crust was unreal. Already set up my subscription.”
— M. Washington · Chicago, IL · Verified Purchase
