NY Strip Steaks A La Carte Proteins (photo as cooked)

NY Strip Steaks

A La Carte Proteins (photo as cooked)

10 MIN
$69.99 4 Servings
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Available Options

  • 2 Servings (20 oz Total)
    No Added Hormones, Antibiotic-Free, Pasture-Raised, Uncooked NY Strip Steaks View recipe
  • 4 Servings (40 oz Total)
    No Added Hormones, Antibiotic-Free, Pasture-Raised, Uncooked NY Strip Steaks
    • 4 Servings (40 oz Total)

    From the Test Kitchen

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    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    NY Strip Steaks A La Carte Proteins (photo as cooked)
    Title
    • 4 10-Oz No Added Hormones Ny Strip Steaks
    step-by-step
    instructions
    1 Cook the steak

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Tips from Home Chefs

    NY Strip Steaks

    1 Cook the steak

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

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