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Flavorful New York Strip Steak

Adapted from the book Tender Grass-fed Meat



Ready In:

15-20 Minutes

Strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin.

This marinade in this recipe makes this steak exquisite.


Steps To Make It

  • 3 LBS of 1″ to 1.5” Rafter New York Strip Steaks


  • 1 Chopped Onion
  • 1 Chopped Celery
  • 2 Minced Garlic Cloves
  • 2 Bay Leaves Crushed
  • A Bit of Fresh Thyme (If Available)
  • Fresh Parsley (Chopped)
  • 1/2 tsp Freshly Ground Peppercorn
  • 2 tbsp Butter (for Pan)

Mix all ingredients well.

I like to marinate for a long time, so I would marinate overnight to infuse the flavors.

Before cooking, scrape marinade off.

Heat cast iron pan with butter, (Kerrygold is AWESOME) at least a couple tablespoons.

Put a little salt on the steak (do not add salt to the marinade as it can suck the moisture out).

When the pan is REALLY HOT, butter lightly smoking add the steaks for 3-5 minutes per side.

I like it about 4 minutes but others in the family like it cooked longer, about 7minutes.

After cooking it, let it rest on a plate for 5 minutes.  The juices will resettle and then enjoy!