• New York Strip Steak
  • New York Strip Steak
  • New York Strip Steak
  • New York Strip Steak

New York Strip Steak 2 x 250g


In stock
  • 2 x 250g steaks in each pack (approx.)

Select pack quantity

We currently have 16 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

New York strip steak* also known as sirloin or Kansas City strip steak, is an absolute classic. Expertly butchered from the sirloin of the beast, New York strip steaks have beautifully marbled flesh and a covering of fat that adds to the depth of flavour. Through the dry-ageing process, the beef relaxes and tenderises; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful.

Chef George Ryle inspires:
"Cooked to a beautiful, juicy medium-rare, New York strip steaks are crying out for pomme frites, or French fries depending on where you are, and a bowl of homemade Dijonnaise. Or perhaps roasted onions and tarragon mayonnaise. Equally that tarragon mayonnaise would work a treat in a sandwich, the steak sliced thin, with onion rings and watercress.

Again, sliced thinly and brushed with a soy and mirin glaze then serve with rice, a soy cured egg yolk and greens braised in chilli, garlic and ginger; sprinkle plenty of sesame seeds over the lot. Or, maybe, just maybe, make yourself the ultimate breakfast; steak and eggs served with crispy sage, capers, a few anchovies on the egg and a slice of fried bread on the side!"

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. New York strip steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


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.

Cooking advice

  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 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

Customer reviews

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