COOKING THE PERFECT BEEF NY STRIP - 2 WAYS

02.23.2022 | Force of Nature

Remove the thawed out Force of Nature New York Strip steak from the packaging.
Pat dry with a paper towel.
Liberally season the entire steak with salt (optional: do this step a few hours before you cook for optimal results - we like to use Diamond Crystal Kosher salt).
Let the seasoned New York strip sit out at room temperature for 20-30 minutes. (optional step but this gives you optimal results).
Heat up your charcoal or hardwoods.
When the charcoal or hardwoods are white hot, place them on one side of your grill establishing two distinct heat zones.
Place the New York Strip directly above the hot coals until there is a nice bubbling crust on the outside of the ribeye. (about 2-3 minutes)
Flip the steak and repeat step 6. (another 2-3 minutes)
Remove the steak from the direct heat, place it on indirect heat, and close the grill lid (continue to let cook for 5-7 minutes).
Make sure the vents on your grill are open to release the smoke. This creates an oven like effect to complete the cooking process.
Once the steak reaches ~130-132 degrees internally, remove from the grill. (use a meat thermometer for this step).
Top the steak with a dollop of grassfed butter, Cover with tin foil, and let rest for 5-10 minutes. *Very Important*
Remove the tin foil. Using a knife, cut the steak against the grain.
Finish by sprinkling some flaky salt over the steak.
Enjoy!

Remove the thawed out New York Strip from the Force of Nature packaging.
Pat dry with a paper towel.
Liberally season the entire surface of the steak with salt and let it sit out at room temperature for 20-30 minutes.
Under high heat, heat up your cooking fat in a large cast iron pan. (Extra virgin olive oil, avocado oil, grass fed butter, grass fed ghee, beef tallow, pork tallow)
When the fat is hot, place the New York strip down in the pan and let sear for 1 ½ minutes or until it has a bubbling golden brown crust.
Using tongs, flip the steak over.
Gently press down on the steak with tongs to make sure the entire surface area is being seared. (45 seconds- 1 minute).
Continue flipping every 30 seconds until all sides of the steak are golden brown and seared.
Remove the steak from the heat and using a meat thermometer, check to ensure that the steak has reached an internal temperature of ~120-125 degrees. If needed, place the steak back in the pan and flip every 30 seconds until the steak reaches this temperature.
Remove the steak from the cast iron skillet, set aside, and turn off the stove.
Place a dollop of grassfed butter on top of the steak and cover with tin foil.
Let the steak rest for 8-10 minutes *Very Important*
Remove the tin foil, and cut the steak diagonally and against the grain.
Top the steak with a flaky sea salt.
Enjoy!