Grass-Fed NY Strip

The Grass Fed NY Strip from Credence Farms is a lean, flavorful cut that showcases the true essence of naturally raised beef. Our cattle graze freely on nutrient-dense pastures, ensuring a 100% grass-fed and finished steak with no added hormones, or antibiotics, this cut is known for its perfect balance of tenderness and rich, savory flavor, elevated by the careful practices of regenerative farming. With a satisfying texture and a depth of taste, our NY Strip offers a premium, healthy option for steak lovers who prioritize quality and sustainability in every bite.

How to Prepare:

 Ingredients:
- Grass-fed NY strip steak (1–1.5 inches thick)
- Salt and pepper
- Olive oil or butter (optional)
- Fresh herbs (such as rosemary or thyme) (optional)
- Garlic cloves (optional)

### Instructions:

1. **Bring to Room Temperature**: Take the steak out of the fridge at least 30 minutes before cooking to let it come to room temperature. This step ensures even cooking.

2. **Season Generously**: Pat the steak dry with paper towels, then season both sides liberally with salt and freshly ground black pepper. For extra flavor, you can rub the steak with olive oil and fresh herbs.

3. **Preheat Your Pan or Grill**: Use a cast-iron skillet or a grill. Heat to medium-high (about 400°F). Since grass-fed beef is leaner, it cooks faster than conventional steaks, so it's important not to overheat the surface.

4. **Sear the Steak**:
   - **In a skillet**: Heat the pan until it’s very hot. Add a little olive oil or butter to prevent sticking. Sear the steak for 2–3 minutes on each side, or until a nice crust forms.
   - **On the grill**: Grill the steak over direct heat for 3–4 minutes per side, depending on the thickness of the cut and your preferred doneness.

5. **Finish Cooking**:
   - For **rare** (125°F), remove the steak after the initial sear.
   - For **medium-rare** (130°F–135°F), lower the heat and cook for an additional 1–2 minutes per side.
   - For **medium** (140°F–145°F), cook for an additional 3–4 minutes per side.

6. **Let it Rest**: Once done, remove the steak from heat and allow it to rest for 5 minutes. Resting keeps the juices from escaping, ensuring a tender and juicy steak.

7. **Optional Basting**: While resting, you can baste the steak with melted butter or oil, infused with garlic and herbs like rosemary or thyme for added richness.

Slice against the grain and enjoy the natural, savory flavors of a perfectly cooked grass-fed NY strip!