New York Strip Recipe
With Valentine’s Day coming up this Saturday, we’ve been thinking about the kind of meal people actually want to cook — not something complicated, not something risky, just something that feels special and lets you enjoy the evening at home.
That’s exactly where a good steak shines.
When people think of your “special occasion,” tenderloin often comes to mind. On our ranch, we reserve tenderloin for our bulk beef customers and as a special upgrade inside our steak boxes — not because it isn’t popular, but because it’s limited — and we believe the folks who plan for their beef deserve first access to the most tender cut on the animal.
For Valentine’s Day, though, our go-to is the New York Strip.
It’s rich, quick to cook, and forgiving enough that you can focus on the people at the table instead of watching the clock.
Valentine’s Dinner, Without the Stress
Cast-Iron New York Strip with Butter & Rosemary
Steakhouse results. Ranch-kitchen effort.
Ingredients (for two):
- • 2 New York Strip steaks (about 1–1¼ inches thick)
- • Kosher salt
- • Fresh cracked pepper
- • 1 tablespoon high-heat oil (avocado oil or beef tallow)
- • 2 tablespoons butter
- • 1 sprig rosemary or thyme
- • 1 garlic clove, smashed (optional)
How to cook it:
- 1. Take the steaks out of the fridge 30–45 minutes before cooking. Pat dry and salt generously on both sides.
- 2. Heat a cast-iron skillet until it’s properly hot. Add oil — it should shimmer.
- 3. Sear the steaks 3–4 minutes per side. Don’t move them. Let the crust do its work.
- 4. Lower the heat slightly and add butter, rosemary (and garlic if using). Tilt the pan and spoon the melted butter over the steaks for 30–60 seconds.
- 5. Pull the steaks at 125–128°F for medium-rare. Rest 5–7 minutes, then finish with fresh cracked pepper.
That’s it. No sauce. No fuss. Just good beef doing what good beef does.
Serve with roasted potatoes or a simple salad — because this steak doesn’t need competition.
New York Strips are included in our steak boxes, and we can make a few local Valentine’s deliveries this week. No shipping — just ranch-raised beef, ready for Saturday night.
P.S. If you’ve ever wondered why certain cuts are reserved for bulk beef customers, this week is a perfect example. Planning means never scrambling for a special meal.
