The steak eater's steak - the perfect balance of tenderness and bite, with more beefiness than the ribeye and more marbling than the filet.
A well-cooked strip is the go-to for any gathering of steak lovers. Porch dinners with friends, campouts over the fire, date night at home with a cast iron and some herb butter. The New York Strip is there for it all.
When a ribeye's too rich but you still want some butter, the strip's got the marbling to take high heat and stay juicy. Salt it ahead, get the oiled pan ripping hot, and sear it 3-4 minutes a side. Pull it at 120F for a perfect 130 medium-rare, rest it 10 minutes, then slice it diagonally across the grain, which runs the short way. Want the full steakhouse? Throw in a smashed garlic clove, a sprig of thyme, and butter in the pan for the last two minutes, spooning it over the top of the steak for a nutty, herby baste.
On the grill it's one of the best there is, and without a ribeye's big fat seams it stays calm over the fire.
Similar to the ribeye, a reverse sear on a ny strip is hard to beat. Bring it up slow in a 225F oven, grill, or smoker until the center reads 110F, then finish it with a hard sear on the grill or in oiled cast iron.
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
The strip is cut from the short loin, just behind the rib - leaner than the ribeye but still well-marbled, with a firmer grain that gives it that signature steakhouse bite. The New York in the name comes from the city's 19th-century steakhouse era, when rooms like Delmonico's made the strip a house cut. Elsewhere the same steak is known differently: the Kansas City strip, or the shell steak.
