Bone-In New York Strip

Double R Ranch

$53.00

This USDA Prime bone-in New York has all the luscious flavor and firm texture of our top selling New York strips with the advantages of a bone-in steak. Average weight is 18 oz.

Grade:

Prime

Product variants

This USDA Prime bone-in New York has all the luscious flavor and firm texture of our top selling New York strips with the advantages of a bone-in steak. Average weight is 18 oz.

Grass Fed, Grain Finished

Sustainably Raised

Namesake Brand

New York strips are a customer favorite, but we’ve boosted their quality by sourcing them from our Northwest beef graded USDA Prime. Only 8 to 10% of all beef in the US meets the stringent marbling requirements, so you know these are special steaks.

We’ve further improved our New York strips by leaving the bone in place for an appetizing plate appearance and enhanced flavor. All-in-all these changes result in a flavorful new take on this steakhouse classic.

Average weight: 18 oz.

New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.

This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.

The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.

Image showing beef grading. Information is typed out below.

Details

New York strips are a customer favorite, but we’ve boosted their quality by sourcing them from our Northwest beef graded USDA Prime. Only 8 to 10% of all beef in the US meets the stringent marbling requirements, so you know these are special steaks.

We’ve further improved our New York strips by leaving the bone in place for an appetizing plate appearance and enhanced flavor. All-in-all these changes result in a flavorful new take on this steakhouse classic.

Average weight: 18 oz.

Cooking Tips

New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.

This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.

The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.

Beef Grading

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING
CATTLE FEEDING
BEEF PROCESSING

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks.

Frequently Asked Questions

What cut is the New York strip?

The New York strip is cut from a muscle located within the loin primal. This muscle starts in the rib primal and extends to the round primal.

How to cook the New York strip

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak.

Overall rating: 4.6710525 / 5 from 76 reviews.

AI Generated Review Summary

This Bone-In New York Strip from USDA Prime Northwest beef offers a flavorful steakhouse experience with a bone left in for enhanced taste. Customers praise its amazing flavor, perfect shipping, and great overall satisfaction.

Summary topics

Flavor Quality: 25%
Shipping Efficiency: 6%
Steak Satisfaction: 66%
Order Experience: 18%

Review topics: ["flavor","quality","shipping","order","texture","customer service","steak","bone","meat","tender","cut","strip","beef","words","ordering","celebration","prime","perfection","choice","marbling","new york strip","filet","lobster"].

Review highlights

"This purchase was no exception great tasting, great flavor and always great customer service." — Anonymous
"Really outstanding Prime tasting steak." — Mark R.
"Just another great steak from SRF, perfect medium rare wonderful flavor" — Jeffrey A.

Reviews

Not sure if it was

"Not sure if it was just a lucky cut, or what happened here, but we were grateful. This was just as good as a black grade Wagyu cut in terms of marbling. Quite stellar. That being said, we have had other cuts from double R and they were less than spectacular. So if you want consistent, go with gold grade, but if you want some variation in marbling go with these."

— Chris R. (5/5)

Really outstanding Prime tasting steak.

"Really outstanding Prime tasting steak. One of the best we have had in a while. Prompt shipment and reasonable price for high quality product. We will definitely order again and recommend SNF. My only concern was that although the steak arrived partially frozen, there was some juiice dripping on one half otfthe steak"

— Mark R. (5/5)

Great quality and great cuts

"Great quality and great cuts of meat."

— Paul S. (5/5)

Juicy and tender. Bought some

"Juicy and tender. Bought some new steak knives just for your companies great steaks."

— Mark S. (5/5)

Fantastic. Excellent marbling. Best steak

"Fantastic. Excellent marbling. Best steak I have cooked at home."

— BRYANT M. (5/5)

You have spoiled me and

"You have spoiled me and I no longer can eat any other beef from different farms. Delicious - melts in your mouth."

— Nettie H. (5/5)

Great as always!

"Great as always!"

— Kyle m. (5/5)

This steak is just incredible!

"This steak is just incredible! One of my favorites."

— Heather G. (5/5)

Had it last night for

"Had it last night for fathers day! So juicy and delicious!"

— cathy s. (5/5)

Perfect steak in every way.

"Perfect steak in every way. Cooked up tender and very just full of that great beefy flavor!!"

— Kevin L. (5/5)