New York Strip
Boneless New York Strip Loin Steak
Boneless New York Strip Loin Subprimal
Boneless New York Strip Loin Pro Tips
Benefits of Buying Vacuum-Packaged Beef:
- Customization - choose your own size of roast or thickness of steaks
- Portion control
- Meal planning
- Multiple uses - roasts, steaks, stir fry, hot pot, tacos, etc
What You’ll Need:
- Sharp knife
- Cutting board
- Paper towels
- Freezer-proof packaging
Instructions:
- Use paper towels to absorb any excess meat juices when opening the bag; discard used towels.
- When opening the bag, expect the beef to bloom to a bright cherry-red color and have a strong, natural beef aroma.
- For roasts: Cut across the grain into desired roast size, or leave whole.
- For steaks: Cut across the grain into 3/4" to 1 1/2" thick steaks.
- Ensure steaks are cut to a consistent thickness for even cooking. Thicker steaks will take longer to reach the desired doneness.
- Trim excess fat after slicing into steaks, if desired.
- Tightly wrap each package and label with the date, then refrigerate or freeze.
Storing Beef After Cutting
Recommended storage times for maximum quality.
Fresh Beef
Refrigerator: 3 to 4 days at 35°F to 40°F
Freezer: 6 to 12 months at 0°F or below
Leftover Cooked Beef
Refrigerator: 3 to 4 days at 35°F to 40°F
Freezer: 2 to 3 months at 0°F or below
Grilling Times
Strip Loin, Boneless
Thickness: 3/4 Inch
Approx. Total Cooking Time: 7-10 mins
Thickness: 1 Inch
Approx. Total Cooking Time: 9-14 mins
Thickness: 1 1/2 Inches
Approx. Total Cooking Time: 15-20 mins
Oven Roasting Times
Oven Temperature - 350°F
Strip Loin, Boneless
Weight: 3 - 4 lbs
Approx. Total Cooking Time: 1 1/2 hrs - 2 1/4 hrs*
Weight: 4 to 6 lbs
Approx. Total Cooking Time: 1 3/4 to 2 1/2 hrs*
Weight: 6 to 8 lbs
Approx. Total Cooking Time: 2 to 2 3/4 hrs*
Determining Doneness
For steaks (1/2 inch or thicker), insert an instant-read thermometer horizontally from the side so that it penetrates the thickest part of the center of the steak, not touching bone or fat.