New York Strip Steak

Deservedly popular, the New York Strip Steak AKA Sirloin, Porterhouse or Kansas City Strip Steak, is an absolute classic for good reason.

Our steaks are from native breed, grass-fed cattle, slowly grown on small farms in the Yorkshire Dales - then aged in our Himalayan salt chamber. The ageing process allows the beef to relax, tenderise and intensify.

All of this brings the best out of this cut to give a depth of flavour that is unparalleled in our opinion. How beef should taste.

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

1. Take New York Strip steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet over a low to moderate heat
4. Place the New York Strip steaks fat side down to the dry pan, balanced against one another and let the fat render for approx. 5 mins
5. Now turn the heat up to full blast and once pan is smoking turn the steaks onto their sides and turn the heat down slightly
6. Cook for 90 seconds resisting the urge to move them about - a rich golden crust should then have formed
7. Cook on the other side for 90 seconds then turn every 30 seconds or so for a total cooking time of 4-6 minutes resulting in a medium-rare steak
8. Remove from pan and rest for 6 minutes

*Select an oil with a high smoking point and neutral flavour