Ah yes, the striploin steak: the steakhouse classic that got its name from being "stripped" from the short loin of the cow. You might also know this cut as a NY Strip. Compared to a ribeye, the striploin steak is from the lower back of the steer, and therefore, is a bit leaner with less marbling, while still getting the flavour of a premium cut. These 100% grass-fed, grass-finished beef striploin steaks are sourced from our friends at Two Rivers Specialty Meats.

COOKING TIP: This cut is made for the grill but you can also do it justice on a pan. 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, hold the steak with tongs and sear the fat cap onto a hot pan until it starts to render and brown (about 2-3 minutes). Sear the meat evenly, about 1-2 minutes on each side, and finish it in the oven at 300°F for about 5 minutes to reach medium-rare.