This is How You REALLY Make the Most Delicious New York Strip Steak

September 21, 2020

Our New York Strip Steak is a popular item and rightfully so. If you haven’t tried NY Strip Steak yet, be it from our farm or another reliable source, now’s the time to hop on the bandwagon. 

Why do most people love the Strip Steak?

The New York strip has intense flavor. The beef notes are bold in each bite thanks to its rich marbling. It is a thinner cut, which many believe lends itself to not being as tender. While this is true based on the physics alone, most people making this claim are also not enjoying grass fed beef steak, which makes a difference.

Why will you love Dutch Meadows Strip Steak?

It’s fairly simple and we alluded to the fact a moment ago. Small batch. Grass fed. Why are these qualities so important?

In short, diet matters. No matter what your beliefs may be on the food industry and food system policies, this is just a fact and to deny it as a critical point in the argument for grass fed and pastured meat is quite ludicrous. Think of your own diet (or any humans) and how it impacts so many of your qualities - mood, weight, energy level, and most importantly your overall health, right?! So, obviously the flavor of meat, among other qualities, will be a reflection of what the cattle eat. 

There is some conversation in the meat industry about grass fed being leaner and therefore tougher and less fatty. While those qualities are true (grass fed meat does typically contain less fat) they are not bad qualities. They simply go against a norm that has been established by the very people and organizations that make massive profits off such an irresponsible product. 

Cattle being raised on a large commercial scale are done so with profit as the sole mission, versus a holistic mission that balances profit, animal, human, and environmental welfare as equally as possible.

When the focus is 100% on profit and not animal welfare, there is not much consideration for how healthy the cow is, and how healthy it remains, up until processing. For commercial cattle farmers, it’s more important that the cattle makes it to processing and that it does so in a timely manner. This means cows are often raised in a way that goes against the natural life cycle of a cow, which is done successfully by feeding the cattle an unnatural diet, often heavy in corn and/or grain, which speeds up growth. They’re occasionally given growth hormones as well. Again, when this is the diet of the cow, it will obviously affect the output i.e. what the meat tastes like. 

Does this method of raising cattle result in a particular flavor and texture that many Americans, thanks to acclimation and a bit of clever and biased marketing, have been taught to seek out and enjoy? Yes. 

Does this mean it’s the better choice? No. 

It’s not better for your health because you end up ingesting those unhealthy ingredients used in the meat production (you are what you eat) but you’re also missing out on tasting true meat, which is really quite special.

When recently searching for a NY Strip recipe, we noticed a trend and can’t say we were too surprised. The Strip, when cooked quickly on each side, and paired with a garlic butter, is hard to beat. However, none of these methods mention starting with a grass fed steak. Grass fed means you may need a little less time on each side - if the grill is hot, just 3 to 4 minutes on each side may do. We recommend salting slightly before applying heat, too and using a little oil or butter on the cooking surface. The garlic butter recipe is included below and really just a nice flavorful touch that changes up the meal profile from your average steak dinner in a really simple way. Plus, garlic is great for your heart health. Remember to use grass fed butter, too, to make the entire meal a real treat.

Garlic Butter

1 cup salted butter softened

3 small cloves garlic minced

2 tablespoons minced fresh parsley*

1 tablespoon sliced fresh chives*

2-3 teaspoons fresh squeezed lemon juice

*dried herbs will work in a pinch

Combine all ingredients in a bowl or food processor and mix until blended.

If you cook the steak in a skillet, you can add the butter to the skillet once the steak is removed and resting, and the heat is off. Let the butter melt, scrape some of the meat from the pan if desired, then drizzle the melted butter on the rested steak or place the butter in a small dish and dip each cut of steak in the melted butter before biting in and enjoying. It just doesn’t get any better! 

As always, wishing you many blessings in good health!

Dave Stoltzfus

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