Cut of the Week: (Strip Steak, Perfect for New Year's Eve)

With Christmas behind us and New Year’s Eve coming up fast, this feels like the week for simple plans.

No reservations.
No crowded restaurants.
Just good beef, a hot skillet, and the people already at your table.

That’s our kind of New Year’s celebration at the ranch.

Strip Steak

The Strip Steak comes from the loin, right along the back of the animal.

It’s known for:

• great tenderness
• consistent thickness
• rich, beef-forward flavor

It’s a cut that doesn’t need much help — just high heat, good seasoning, and confidence.

Before & After

Before cooking, Strip Steak has beautiful marbling that melts as it hits a hot pan.

After?
Juicy, golden-browned steak bites with crisp edges and a tender center — perfect for sharing or piling onto a plate while the skillet’s still warm.

Cutting steaks into bites like this is an easy way to turn a great steak into a crowd-friendly meal, and they tend to disappear fast.

This is the kind of meal that lets you stay in the kitchen just long enough to cook — and then get back to the people you’re celebrating with.

As we head into the final days of the year, we just want to say thank you for following along, cooking with our beef, and being part of our ranch story.

Wishing you a calm, cozy New Year’s Eve and a good start to what comes next.

P.S. This recipe is headed into our Steak Box recipe cards too, one of those dependable, go-to meals you’ll reach for more than once.