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 the NY Strip. Compared to a ribeye, the striploin steak comes from the lower back of the steer, making it a bit leaner with less marbling, while still offering the rich, beefy flavor of a premium cut. This makes it a perfect choice for those who want a flavorful steak without as much fat. These 100% grass-fed, grass-finished Canadian striploin steaks are Raised Without Antibiotics and are brought to you by our friends at 8 Acres Beef. Their cattle graze proudly and naturally in the lush, expansive pastures of Canada, where they thrive in a stress-free, open-range environment.

COOKING TIP: For best results, bring the steak to room temperature and pat dry. Season with salt and pepper, then sear in a hot pan (steak should sizzle) for 2-3 minutes per side, flipping until desired doneness. Baste with garlic butter in the last minutes for extra flavor. Let rest 5-8 minutes before serving. Pair with roasted asparagus and garlic mashed potatoes.