Store fresh striploins in your refrigerator or freeze for long term storage. Freezing Tips
Striploins can be roasted whole for incredible roast beef or cut into individual New York strip steaks.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
Larger cuts of beef (like whole strip loins) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking) you should remove them from the oven 5-10 degrees before your desired finished temperature.
They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute and don’t run out onto your cutting board. If you’re cooking individual ribeye steaks, they only need to rest for about five minutes before you serve them.
Tips for Cooking Strip Steaks:
Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Strip steaks are one of the portions most often paired with sauces. Try serving them with a pan sauce made while they rest. Start by deglazing the pan you cooked the steaks in with red wine, then simmering some finely sliced shallots in the resulting broth until softened. Once the sauce has thickened to your liking, taste it for seasoning and serve with your steak.
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