Product description
THE CUT:
The striploin (New York Strip) sits along the short loin — more flavourful than a fillet, leaner than a ribeye. A well-exercised muscle with enough development for deep flavour yet tender enough for premium eating.
WHY GRASS-FED MATTERS:
Grass-fed beef contains a significantly better Omega-6:Omega-3 ratio than grain-fed (typically 2:1 vs 10:1), higher Conjugated Linoleic Acid (CLA), and elevated fat-soluble vitamins A and E. The fat is leaner, yellower (from beta-carotene), and more flavourful.
PREPARATION:
Preferred method: Skillet, cast iron grill, or barbecue. Remove from fridge 30 minutes before cooking. Pat dry. Season generously with sea salt and cracked black pepper. Heat pan to very high heat. Add ghee or clarified butter. Sear 3 minutes each side for medium-rare (54–57°C internal). Baste with butter, crushed garlic, and fresh thyme in the final minute. Rest 5 minutes.
BEST PAIRED WITH:
Rub: CarniRub | Sauce: Ohhh-Poivre | Side: Cheesy Spinach, roasted garlic mash, or rocket and parmesan salad.
Weight: 300g | 1 portion | Serves 1
SHELF LIFE: 72 hours (chiller) | 2 months (freezer)
