The preeminent New York Strip. Imagine the firm but yielding texture of our American Wagyu strip steak combined with the richest amount of marbling offered by Snake River Farms. The result is the most flavorful and juicy strip steak imaginable. Like all our steaks, the Gold New York Strip is carefully hand trimmed for a beautiful appearance and a consistent cooking steak. Make a commanding culinary statement preparing these Gold Grade steaks on the grill or skillet. You’ll appreciate the rare flavor and rich complexity that is the hallmark of our top-rated Gold Grade steaks.
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I've had a lot of SRF's various cuts and grades, but this was truly out of this world. Incredible marbling through the whole steak.
Salted with a touch of garlic powder, then cooked sous vide for an hour and 10 minutes @ 133 degrees. Seared on a steel plate (better than cast iron!) for a minute per side.
Melts in your mouth with incredible flavor. A costly cut, but absolutely worth it for a special occasion.
Posted 2/18/2020 by Mike
I bought this cut for my father for his birthday and he still talks about how great it was. I decided to try it for myself and now I see why he loves it. I normally am a ribeye guy, but I think I may have found my new favorite. If it’s not SRF, I don’t want it!
Posted 2/14/2020 by JS1990
Best in the West
As good as it gets. A little salt and pepper - grill to 130 and you got yourself a world class steak.
Posted 2/12/2020 by Best in the West.
Very good, top quality cut of beef. A great way to celebrate a special occasion or just treat yourself.
Posted 1/24/2020 by Tim
Cons: Meat started developing brown spots less than 36-hours after moving meat from the freezer to the refrigerator. Make sure you are ready to cook once you start to defrost. Cooked 48-hours after removing from the freezer; could have cooked at 24-hours.
Pros: Weight was over 17oz.; nice thickness, smelt fresh and delicious; good firmness; clean-cut; amazing marbling throughout! Our steak looked exactly like this photo.
Overall: Quality was amazing! Better than any local dry-aged and premium meats. Not too much fat, just enough. Waygu tends to be too fatty. The price for this type of quality beats any NYC steakhouse (and you get to stay in your pajamas)!
Process: Brought to room temp for 30-minutes. Heavily salted during this process. Hit with VERY little pepper and garlic powder right before the searing. Preheated cast iron skillet in the oven at 500-degrees. Threw it onto the stovetop on high heat, using Avocado Oil (no ghee butter, too rich for this already rich steak). Seared all SIX sides: main side(5-7 minutes), three smaller sides (1-minuter per), fat (3-4 minutes), the other main side 4-5 minutes, then reduced the heat to finish cooking on the cast iron. Perfect medium-rare. The nice sear and fat balance was better than I would have ever guessed!
HIGHLY RECOMMENDED STEAK!
Posted 12/27/2019 by BSeverini
SRF Team : Hi Robert! Thank you for taking the time to share your experience with the American Wagyu Gold Grade New York Strip. We are so happy to hear you enjoyed!