The steakhouse steak, our New York Strip is something special. Packed with beefy flavor, well marbled, and cut on the bone for a depth that can only come from Tennessee.
Bring the steakhouse home. The bone makes it a little more primal, a little more fun, and a lot harder to share.
The strip with a little extra to it, but note the bone side runs rare and needs a little extra heat. Salt it ahead, get the grill or oiled cast iron smoking hot, and sear it 3-4 minutes a side, pointing the bone side toward the heat source to even things out. Pull it at 120F and rest it 10 minutes for a 130 medium-rare finish.
On the grill it's leaner than a ribeye, so flare-ups aren't much of a worry. Spoon butter, garlic, and thyme over it in the last two minutes and it'll leave you with a nutty crust of savory flavor.
A reverse sear works here too: 225F in the oven, grill, or smoker to 110F internal, then a hard sear in oiled cast iron to finish.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Loin
Cut from the short loin, just behind the rib, and left on the bone. You keep the strip's signature steakhouse chew and firm grain, with the added flavor and juiciness the bone brings to the sear. President Eisenhower loved a strip steak so much he'd throw it straight onto the coals, ash and all. The method earned its own name: the Eisenhower steak. The man grilled on the White House roof.
