More info on the New York (and how to cook it) coming soon!
Lastest New York Steak Recipes on the Blog:
How to Cook a New York Steak on the Grill
Here’s a quick recipe on how to cook a New York steak on the grill. If you have a good steak, this is a pretty simple thing to do: just a little salt and pepper and the right technique, and you have a great steak. We like to let the flavor of the New York…
Elegant Filet Mignon and New York Steak Recipes
The tenderloin (or filet mignon) and the New York (or T-bone and Porterhouse if the bone is left in) are some of the most highly regarded steaks. They are exquisitely tender, with a mild flavor (compared to the more robust ribeye). They can be grilled, broiled, pan grilled, or sautéed. Below you’ll find a few…
Continue Reading Elegant Filet Mignon and New York Steak Recipes
Steak Diane
A quick and easy recipe, the combination of chives, sauces, and fresh herbs gives this steak diane quite a depth of flavor. You can substitute ribeyes, New Yorks, or tenderloins in this recipe as needed. Great for grilling in the summer or pan-frying indoors in the colder winter months. (Dairy Free, Egg Free, Soy Free, Nut…
Herb and Mustard New York Steak
These seasonings are fairly mild, and do not overpower the delicate flavor of the New York steak. Try to use fresh basil if possible, which provides a much brighter and richer tone. This recipe can be used for grilled or broiled steaks. Tenderloins as well as T-bones and porterhouse steak can also be used. (Gluten…
What Makes Alderspring Organic Grass Fed New Yorks Different:
First cousin to the ribeye is the New York strip. Also known as the Kansas City, shell steak, or striploin, it was the first steak to be definitively named after a city. Why? It was because high-profile restaurateurs in the Big Apple and KC often featured this cut as the best of the beef! After all, this steak is what makes the largest section of the T-Bone, or Porterhouse steak. Why do so many Alderspring steak lovers have a New York infatuation?
Consistency…over the entire cut. Unlike it’s wild cousin ribeye, the NY strip is not segmented into different sections of varied tenderness and flavor. It is the same across the whole steak.
The Thick. Our grass fed New York Strip Steaks are the thickest cut we offer, other than filet mignon. It is because that nice fat rind serves as the structural bastion for the steak. This allows true steak aficionados to perfect a nice caramelized steak crust with a beautifully pink interior.
The Rind. Each grass fed steak we sell has a nice layer of rind fat. Not only does that protect the nicest part of the steak from drying, it also caramelizes to add an extra bit of goodness for the fat lover. Folks who like lean just trim that back before eating, uncovering the best part of the steak with moisture maintained. Our unique aging protocol ensures that cooler funk, the nasty off flavor found in most NY strip rind fat, is nonexistent!
Finally…and most importantly: The Test. We test one of our grass fed new york steaks from every beef we sell online. This means that you order a known quantity when ordering from Alderspring. We actually pull steaks from our program that don’t make the grade.
