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2 Boneless New York Strip Steaks (8oz ea), frozen
Randall Lineback NY Strips are a world apart from the corn-fed, 45-day dry-aged cuts you might get at a steakhouse. Please refrain from slapping these on a hot stovetop or grill, as shoe leather will ensue! Instead: sous vide for a few hours or put them in a 200 degree oven for 25-30 minutes, then quickly pan sear. These are gorgeous steaks, lean and bright with rich, lush flavor. Treated kindly, they are spectacular. Salt and pepper are the only spices you need, though we sometimes serve them with chimichurri sauce for added zing.
See our RECIPES PAGE for cooking suggestions