- 2 Boneless New York Strip Steaks (8oz ea), frozen
- 2 Boneless New York Strip Steaks (11oz ea), frozen
- 1 NY Striploin End (16-20oz), frozen
- 1 NY Striploin End (24-32oz), 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 30-40 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.
Our Striploin Ends are from the tapered end of the NY Strip, so they are too narrow for us to cut our 8oz steaks. From the Striploin Ends, you can do a petite roast, slice your own slender steaks, or use in slow cooking recipes that call for thin-cut beef strips (Mongolian beef, beef curry, lemongrass beef, etc.).
See our RECIPES PAGE for cooking suggestions