(2) 12 oz New York Strip Steaks Add-On
SKU: XNY2-1
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Price
$35.00
Our 12 oz. Steakhouse Supreme New York Strip Steaks are from corn-fed Midwestern cattle. These New York Strips are aged a minimum of 21 days for maximum tenderness and the maximum flavor that any steak can dish up. Fire up the grill and see what we mean! These will be the tastiest New York Strips you've ever had! Lobster Gram steaks and chops are fresh-frozen.
Add-On Includes:
- Two 12 oz. New York Strip Steaks.
Please note: you must have a full price item in your cart before a Lobster Gram "Add-On" product can be added to it.
DIRECTIONS:
Rub the uncooked steaks with olive oil, a fresh-cut garlic clove, and sprinkle with salt and pepper.
Get the fire of your choice started, letting it burn until it reaches high heat.
Place your steaks on the grill. If one is being cooked well done, wait a minute or two before placing the others on the grill so that they will all be ready to serve at the same time.
Let the steaks cook on one side for about 2 minutes. Then use your tongs to turn them over. This helps sear in the juices of the meat to make them juicier and more flavorful.
Cook steaks according to the chart below.
Using a meat thermometer, remove your steaks when they reach 5-10 degrees below the recommended temperature in the chart.
Place them on a serving dish and cover loosely with foil for 5-10 minutes. Their temperature will actually continue to rise while resting, and their flavorful juices will lock themselves inside, right where you want them.
The times in this chart are general estimates of how long it will take to cook your steaks. Remember, these times will vary depending on your cooking method, grill temperature, wind, and atmosphere, so be sure to check your steaks regularly.
Reverse Sear Method Directions:
Before cooking, remove the steaks from your refrigerator, sprinkle liberally with salt, and then bring to room temperature.
Preheat oven to 270°F and transfer steaks to a wire rack set on a baking sheet.
Place the baking sheet in the oven until the middle measures 115°F. The total time will vary, typically taking around 40-45 minutes.
Remove the steaks from the oven and let rest loosely, covered in foil, for 15 minutes.
Heat some canola oil in a large cast iron skillet over medium high heat.
Sear meat on each side for 1-2 minutes, or until the internal temperature reaches 125°-130°F.
Remove steaks from the skillet and chow down!
Reverse Sear Method Directions:
POPULAR HOLIDAY PRODUCTS
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- No artificial ingredients, colorings or preservatives
- Fully-cooked and ready-to-eat
- Gluten-free
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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- Surgically, not chemically, caponized
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- Hand processed to assure quality
- Farm-to-table audit trail
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- 100% vegetarian diet of barley, corn and hay
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
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- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing.
- Subscription Eligible
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- Cassoulet for 4 contains: 3 duck leg confit, 1 pack duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 1 lb of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat
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- Fully cooked and ready to serve
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- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
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Download the Japanese Wagyu Beef Brochure
- Frozen products may thaw in transit
- Authentic, native-breed Japanese Kuroge cattle
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- Grading Score: A5, BMS 10-12 (Highest attainable value on the marbling scale)
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- Product of Japan
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- No added antibiotics, hormones, or growth stimulants
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- Extra-white, creamy fat contributes to extremely tender pork
- Fully cooked porchetta is ready to heat
- All-natural ingredients, no added nitrates or nitrites
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- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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