The Striploin or New York Strip is a steakhouse classic. With an exceptionally robust beefy flavor and combined juiciness this AAA striploin steak is sure to lend its versatility to an array of culinary adventures. Known for its fine grain and firm texture, the striploin has slightly less marbling than a ribeye while still providing the beefy flavour and satisfying tenderness of a ribeye. Cut from the short loin section of the cow this area does minimal work, contributing to the steak’s tenderness. 63 Acres AAA premium grass-fed, grain finished Angus cross cattle are raised in southern B.C. on small family ranches. The low humidity and beautiful sunshine produce high quality locally grown grass and hay for the cattle to feed on. 63 Acres continues to be committed to beef raised ethically, naturally, and locally.

COOKING TIP: This cut is made for the grill, but you can also do it justice in a cast iron skillet or pan-seared. Regardless of how you cook it, make sure it's room temperature and patted dry before cooking. For pan cooking, season it with kosher salt and coarse ground pepper. Once the pan is hot (the steak should sizzle when it hits the pan) sear the steak 2-3 minutes on each side without moving it. Continue to flip every 2-3 minutes until desired doneness is achieved. If you’re like us, we like to baste the steak with a little garlic butter the last few minutes boost the aromatic appeal and moisture. Let the steak rest for 5-8 minutes prior to serving. This step allows the juices to distribute evenly throughout the steak. Pair with roasted asparagus and garlic mashed potatoes.