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 brough to you from our friends at 8 Acres Beef.

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.