Bold beef flavor, balanced marbling, and the firm, satisfying texture that makes the New York Strip one of the classic steakhouse cuts. This substantial 14oz USDA Prime Black Angus steak delivers more structure than a ribeye and more pronounced beef flavor than filet mignon. Raised on pasture in the Midwest and grain-finished for consistent marbling, it's a well-balanced steak built for a hot grill or cast-iron sear.
USDA Prime center cuts, the highest graded beef in the USA
Certified Humane® cattle, raised in the mid-west
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Full product description
Why New York Strip?
The New York Strip sits right between filet mignon and ribeye.
It has more marbling and stronger beef flavor than filet, but a firmer texture and less overall richness than ribeye. That balance makes it one of the most versatile traditional steak cuts.
Expect a steak with:
Bold, savory beef flavor
Balanced marbling
Firm, satisfying texture
Excellent exterior crust
Consistent high-heat cooking performance
USDA Prime Quality
This New York Strip is USDA Prime, the highest USDA beef quality grade.
Prime beef is selected for abundant marbling and overall eating quality. In a strip steak, that marbling complements the cut's naturally firmer structure, adding juiciness and richness without taking away from its distinctive beef-forward character.
Pasture-Raised & Grain-Finished
Our Black Angus cattle are raised on pasture and grain-finished.
Pasture access allows the cattle to roam and graze, while the finishing program helps develop the marbling and consistency expected from USDA Prime beef.
The result is a steak with clean beef flavor, balanced richness, and reliable texture.
Flavor & Texture
New York Strip is for steak lovers who want beef flavor with some structure.
Compared with ribeye, the strip is slightly leaner and firmer. Compared with filet mignon, it has a deeper, more pronounced beef flavor.
Expect a bold, savory profile, moderate-to-rich marbling, and a substantial bite that holds up particularly well to grilling and searing.
A Generous 14oz Steakhouse Cut
Each steak weighs approximately 14oz, making it a substantial individual steak or an easy cut to share as part of a larger meal.
Its balance of marbling and structure also makes it an excellent choice for surf & turf with lobster, scallops, shrimp, or crab.
How to Cook New York Strip
New York Strip performs especially well over high heat.
Pat the steak dry and season generously with salt. Sear in a very hot cast-iron skillet or grill over direct heat until a deep crust develops.
Cook to your preferred doneness, then allow the steak to rest before slicing.
Medium-rare to medium is an excellent range for balancing tenderness, beef flavor, and rendered marbling.
New York Strip vs. Ribeye and Filet Mignon
New York Strip: Bold beef flavor, balanced marbling, and a firmer, more structured bite.
Ribeye: Richer and more heavily marbled, with a softer, juicier texture.
Filet Mignon: The most tender and leanest of the three, with a milder flavor and finer texture.
For steak lovers who want a balance of flavor, marbling, and texture, New York Strip is hard to beat.
Certified Humane® Black Angus Beef
Our Black Angus cattle are raised under Certified Humane® animal-care standards, with access to pasture where they can roam and graze.
They are grain-finished without animal byproducts and raised without antibiotics or added growth hormones.
Product Details
Product: Black Angus New York Strip Steak Grade: USDA Prime Cut: Striploin / New York Strip Portion Size: 14oz Cattle: Black Angus Raising Method: Pasture-raised Finish: Grain-finished Animal Care: Certified Humane® Antibiotics: None Added Growth Hormones: None Condition: Fresh or frozen depending on availability Packaging: Vacuum sealed
Portion per pack
14oz boneless fillet.
Extra marbling for a rich flavor. Generous portion, great for sharing!
Certification
Certified Humane® by Humane Farm Animal Care (HFAC).
Stringent audits ensure the animals are calm, relaxed, and well cared for throughout their entire lives. Cattle prods, cages, crates, and tie stalls are strictly prohibited.
The animals are free to roam and graze on pastureland, and finished with high-quality corn-based feed, with no animal byproducts, antibiotics or growth hormones.
Grading
USDA Prime - highest grade in the USA, less than 2% of U.S. meat is graded Prime.
Cooking tips
If frozen, thaw slowly, like overnight in the refrigerator.
The high fat content of the Ribeye gives a lot of flavor and best enjoyed at a medium finish, giving the fat enough time to render. Use a very hot pan (like a cast iron skillet) and sear each side for about 3 minutes.
FAQ's
What is a New York Strip steak?
New York Strip is cut from the short loin and is known for its combination of bold beef flavor, moderate marbling, and firm texture. It is one of the classic steakhouse cuts.
Is this New York Strip USDA Prime?
Yes. This steak is USDA Prime Black Angus beef, the highest USDA beef quality grade.
Is this beef grass-fed?
The cattle are pasture-raised and grain-finished. They graze while on pasture and receive a grain-based finishing diet before harvest.
What does New York Strip taste like?
New York Strip has a bold, savory beef flavor with balanced richness. It is generally more intensely flavored than filet mignon and less fatty than ribeye.
Is New York Strip tender?
Yes, but its texture is firmer and more structured than filet mignon or a heavily marbled ribeye. That substantial bite is part of the appeal of the cut.
How large is each New York Strip?
Each steak is approximately 14oz, making it a generous steakhouse-style portion.
What is the best way to cook New York Strip?
Grilling and cast-iron searing are both excellent. Use high heat to develop a strong exterior crust, then cook to your preferred internal temperature.
What temperature is best for New York Strip?
Medium-rare to medium works particularly well, allowing the steak's marbling to render while maintaining its juicy, structured texture.
Is New York Strip good for surf and turf?
Yes. Its bold beef flavor pairs especially well with lobster, scallops, shrimp, and crab.
How should I thaw a frozen New York Strip?
For best results, thaw the vacuum-sealed steak slowly in the refrigerator overnight. Once thawed, keep refrigerated and cook promptly.
USDA Prime is the highest grade of beef in the United States, based on marbling, tenderness, and overall quality. Only a small percentage of beef qualifies for this grade.
Is USDA Prime better than Choice or Select?
Yes. USDA Prime has significantly more marbling than Choice or Select, resulting in better flavor, tenderness, and juiciness.
Is all USDA Prime beef the same?
No. While all Prime beef meets minimum standards, quality can still vary based on sourcing, feeding, and handling. Well-sourced Prime beef will have better consistency and flavor.
What’s the difference between grass-fed and grain-finished beef?
Grass-fed beef develops deeper, more complex flavor, while grain finishing helps increase marbling and tenderness. A balanced approach delivers both flavor and texture.
How should I cook USDA Prime steak?
High heat methods work best:
pan-searing
grilling
broiling
Allow the steak to rest after cooking for best results.
What temperature should I cook ribeye to?
For optimal flavor and texture:
Medium-rare: 130–135°F
Medium: 135–145°F
Avoid overcooking to preserve tenderness.
Can I freeze USDA Prime beef?
Yes. Vacuum-sealed beef freezes well and maintains quality when thawed properly in the refrigerator.
Outstanding New York Strip! Beautiful marbling, deep rich color, and incredibly fresh. It cooked up perfectly with a gorgeous crust on the outside while staying tender and juicy inside. The flavor was bold, beefy, and clean . This is exactly what I wanted from a premium steak.
You can truly taste the quality in every bite. Great customer service from the Nordic Catch team as well. Absolutely top-tier — will definitely be ordering again!
This ribeye had beautiful, even marbling and great flavor. We gave it a quick cast-iron sear, and it came out perfect. Everyone was raving about the seafood and meat. The customer service was just as impressive. I couldn't be happier with this purchase!
I have ordered the lobster tails several times to make lobster raviolis topped with cooked lobster meat and the dish is always delicious, fresh, and filling. Highly recommend trying the tails for yourself and your loved ones!
I don’t usually like Filet Mignon because it’s dry, but not this one! Honestly the best filet I’ve had! Soft and flavorful, even my kids couldn’t get enough!
Covered with ice flakes and snowy residue indicating they have either been Ross, TED and refrozen or frozen for an extended period of time… Grossly overpriced I do not plan to order anything from you ever again.
Really disappointing for the price.. one tail broke in half and in both the meat stuck to the tail itself so we ended up losing half the meat. We make lobster tail all the time and this has never happened
Ordered the lobster tails for my husband and he said that they were outstanding. They arrived frozen solid and since I myself have no love for most seafood we will have to take his word for it. Which after his eating he gave a enthusiastic thumps up..
My sister just had a minor surgery, this package is for the family, they love the rib eye, said was delicious. They also enjoy the fresh fish inside the package.
Generous portion and super tender! You can really taste the difference in these pasture raised vs the basic store bought steaks. These are a hit! Will be buying more!
Store owner replied:
Hello!
Our ribeyes have never been anywhere close to only 12oz.
Happy to follow up with photos from the same batch showing the 16oz weight.
All of our steaks are weighed in before receiving them into our warehouse.
Feel free to prove otherwise by sharing any photos you have. If needed, we will investigate further.
3 filets and none were prime, one not even choice.
