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New York Strip Loin Recipe

New York Strip Loin Recipe

Discover the ins and outs of crafting a flawless New York Strip Loin with a focus on a simple yet flavorful recipe. This method not only highlights the health benefits of pasture-raised beef but also ensures a tender and succulent outcome. Picture a slow-cooked masterpiece, adorned with a carefully curated rub that enhances every bite. Learn the art of low and slow cooking to unlock the richness of pasture-raised meats. Join us in transforming a basic cut into a culinary triumph that captivates taste buds. Get ready for a straightforward yet impressive dish that speaks volumes in simplicity.

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Health Benefits of Pasture-Raised Beef

Before we dive into the specifics of our New York Strip Loin recipe, let's first explore the health benefits associated with choosing pasture-raised beef. Unlike conventionally raised counterparts, pasture-raised beef comes from cattle that graze on open pastures, enjoying a natural diet. This translates to meat that is lower in unhealthy fats and higher in essential nutrients.

Pasture-raised beef is renowned for its higher omega-3 fatty acid content, which promotes heart health and reduces inflammation. Additionally, it boasts elevated levels of vitamins such as A and E, as well as antioxidants like beta-carotene. By opting for pasture-raised beef, you not only savor a more flavorful dish but also contribute to your overall well-being.

What is A New York Strip Loin?

The New York Strip Loin is known by various names depending on regional preferences and culinary traditions. It's commonly referred to simply as the "strip loin" or "strip steak." In certain regions, you might hear it called a "Kansas City strip" or a "shell steak." The term "New York Strip" itself is often associated with the cut when it is boneless.

This delectable cut is located in the short loin region of the cow, delivering a perfect balance of tenderness and flavor. Known for its marbling and fine texture, the New York Strip Loin is a prime choice for steak enthusiasts seeking a rich and juicy experience.

While the New York Strip Loin is a popular choice for holiday meals and festive occasions, it is not specifically designated as a holiday roast. However, due to its tenderness and rich flavor, it can certainly make a delicious centerpiece for a special holiday meal or celebratory gathering. The cooking method outlined in the recipe, with slow-roasting and grilling, is well-suited for creating a memorable holiday roast.

Cooking Tips for Perfectly Tender Results

To unlock the full potential of our pasture-raised New York Strip Loin, mastering the art of cooking is essential. One key tip is the method of cooking low and slow. Slow-cooking allows the meat's natural juices to infuse every fiber, resulting in unparalleled tenderness.

Consider this beef cooking temperature table as your culinary compass:

- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F and above

To achieve the perfect medium-rare New York Strip Loin, aim for an internal temperature of 130°F. Remember that the meat continues to cook after it's removed from heat, so allowing it to rest is crucial.

Other essential tips for an impeccable dish include:

  • Preheat Your Oven: Ensure your oven is preheated to 300°F for optimal cooking conditions.
  • Quality Rub: The rub is the secret to flavor perfection. A combination of salt, pepper, crushed garlic, rosemary, Worcestershire sauce, and olive oil creates a harmonious blend that enhances the natural goodness of pasture-raised beef.

Ingredients That Elevate the Dish

Understanding the role of each ingredient in our recipe is key to achieving a symphony of flavors. Let's break down the components of our rub:

  • Salt: Besides enhancing the natural flavors of the meat, salt plays a crucial role in tenderizing the beef.
  • Pepper: Adds a subtle heat and complements the richness of the meat.
  • Crushed Garlic: Infuses a robust, savory undertone that permeates the entire cut during the slow-cooking process.
  • Rosemary: Bestows an earthy aroma and herbaceous flavor, enhancing the overall profile of the dish.
  • Worcestershire Sauce: A touch of umami and depth that takes the steak to new heights.
  • Olive Oil: Not only does it contribute to the rub's consistency, but it also helps in browning and sealing the exterior of the meat during the searing process.

List of Tools

  • Oven
  • Grill
  • Meat Thermometer
  • Mixing Bowl
  • Basting Brush
  • Sharp Knife for Slicing

How to Make: A Step-by-Step Guide

Now that we have our ingredients and tools in place, let's transform them into a delightful New York Strip Loin. This step-by-step guide ensures that even a novice in the kitchen can achieve stellar results.

  1. Defrost and Preheat: Begin by defrosting your New York Strip Loin and preheating your oven to 300°F. Properly thawing the meat ensures even cooking, while preheating the oven sets the stage for a perfectly cooked roast.
  2. Mix the Rub: In a mixing bowl, combine salt, pepper, crushed garlic, rosemary, Worcestershire sauce, and olive oil to form a cohesive rub. This aromatic blend will be the key to unlocking the rich flavors of your pasture-raised beef.
  3. Apply the Rub: Spread the rub evenly over the New York Strip Loin, ensuring every inch is coated with this flavorful mixture. The rub acts as a flavor enhancer and tenderizer, working its magic during the slow-cooking process.
  4. Slow Cook in the Oven: Place the rubbed Strip Loin in the preheated oven and slow-cook for about 3 hours or until the internal temperature reaches 120°F. The low and slow cooking method allows the meat to absorb the flavors and ensures a tender, melt-in-your-mouth experience.
  5. Heat the Grill: As the meat approaches its desired internal temperature, heat your grill. The grilling step adds a delightful sear to the exterior, locking in the juices and enhancing the overall texture.
  6. Sear on the Grill: Once the oven-cooking is complete, transfer the New York Strip Loin to the hot grill. Sear on all sides until you achieve a beautiful crust. For a medium-rare finish, aim for an internal temperature of 130°F.
  7. Allow to Rest: Remove the Strip Loin from the heat and let it rest for at least 20 minutes. This crucial step allows the juices to redistribute within the meat, ensuring a moist and flavorful outcome.
  8. Slice and Serve: After the rest period, carefully slice the New York Strip Loin against the grain to maximize tenderness. Arrange the slices on a serving platter, ready to impress your guests with the delectable result of your culinary prowess.
  9. Enjoy the Culinary Triumph: Serve the slices of New York Strip Loin with your favorite sides, perhaps some roasted vegetables or garlic mashed potatoes. Let the rich flavors and succulent texture be the highlight of your dining experience.
  10. Store with Care: If you happen to have leftovers (though this dish is so delicious, it might be a rarity), store them in an airtight container in the refrigerator. Reheat gently to retain the tenderness and flavors when enjoying the next day.

Variations on the Recipe

While the classic New York Strip Loin recipe is a culinary masterpiece on its own, there's always room for creativity. Here are a few variations to consider:

1. Herb Infusion: Experiment with different herbs in the rub, such as thyme, oregano, or parsley, to impart unique flavor profiles.

2. Citrus Zest Twist: Add a burst of freshness by incorporating citrus zest into the rub—lemon or orange zest can elevate the dish.

3. Spicy Kick: For those who enjoy a bit of heat, include cayenne pepper or crushed red pepper flakes in the rub.

4. Balsamic Glaze Finish: Drizzle a balsamic glaze over the sliced New York Strip Loin before serving for a touch of acidity and sweetness.

Questions and Answers

Q: Can I use a different cut of beef for this recipe?
A: While the New York Strip Loin is ideal for its balance of tenderness and flavor, you can experiment with other cuts like ribeye or sirloin, adjusting cooking times accordingly.


Q: What's the significance of letting the meat rest?
A: Allowing the meat to rest post-cooking allows the juices to redistribute throughout the cut. This ensures a juicier and more flavorful result when you slice into the steak.

Q: Can I grill the entire time instead of slow-cooking in the oven?
A: While grilling alone is an option, slow-cooking in the oven first allows the meat to absorb the rub flavors thoroughly. The grill then adds the finishing touch with a delightful sear.



- 1 FFF New York Strip Loin
- Salt
- Pepper
- Crushed Garlic
- Rosemary
- Worcestershire Sauce
- Olive Oil


1. Defrost your New York Strip Loin and preheat your oven to 300 degrees Fahrenheit.
2. Mix your rub ingredients in a bowl, then spread evenly over your Strip Loin.
3. Place in the oven for about 3 hours or until the internal temperature reaches 120 degrees Fahrenheit, then remove from the oven.
4. Heat your grill. Place your roast on the grill and sear on all sides. For Medium Rare, remove from heat at about 130 degrees Fahrenheit.
5. Let your New York Strip Loin rest for at least 20 minutes after you remove from heat.
6. Slice, Serve and Enjoy!

Here's to healthy, happy living from all of us to all of you!

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