Grass Fed New York Steak

Description

New York Steak, also widely known as Porterhouse Steak or Sirloin Steak in Australia, is considered one of the finest steaks available. This premium cut delivers exceptional beefy flavour, beautiful marbling throughout, and a characteristic fat cap on the outside that adds richness and succulence. Whether you call it a New York, porterhouse, or sirloin, you're getting the same outstanding cut that's beloved by steak enthusiasts everywhere. The beauty of this steak lies in its perfect balance of tenderness and flavour. The marbling—those fine lines of intramuscular fat running through the meat—melts during cooking, creating a juicy, flavourful steak with a rich, satisfying texture.

The outer fat cap can be trimmed before cooking if you prefer leaner meat, or left on to render down and baste the steak naturally as it cooks, adding even more depth and succulence. This versatility in naming reflects regional differences in butchery terminology. In Australia and New Zealand, this boneless strip steak from the short loin is commonly called a porterhouse or sirloin, while in the United States, it's known as a New York strip.

Regardless of the name, it's the same premium cut with the same exceptional eating quality—tender, well-marbled, and full of that classic steak flavour. New York steak is perfectly suited to high-heat cooking methods like grilling and pan-frying, where the exterior develops a beautiful caramelised crust while the interior stays tender and juicy. It's a straightforward cut to cook well, making it ideal for both weeknight dinners and special occasions when you want to impress.

Quick Facts:

• Type: New York Steak (also called Porterhouse Steak or Sirloin Steak)
• Key features: Premium cut, beautifully marbled, outer fat cap, boneless
• Best for: Grilling, pan-frying, cast iron cooking, BBQ
• Flavour/texture: Rich beefy flavour, tender with firm texture, juicy when cooked properly
• Cut thickness: Approximately 2cm thick
• Cooking methods: High-heat grilling or pan-searing for best results

🔥 Why You'll Love It:

✅ Widely considered one of the finest steaks – Premium cut with exceptional flavour and tenderness
✅ Beautiful marbling throughout – Intramuscular fat melts during cooking for maximum juiciness
✅ Versatile fat cap – Trim it off or leave it on for extra richness and flavour
✅ Perfect for high-heat cooking – Develops a gorgeous caramelised crust on the grill or in the pan
✅ Easy to cook well – Forgiving cut that delivers restaurant-quality results at home

Cooking Tips:

• Bring to room temperature: Remove from the fridge 30-45 minutes before cooking for even heat distribution
• Pat dry thoroughly: A dry surface ensures better browning and crust development
• Season generously: Salt and pepper both sides well; you can season 30 minutes ahead or just before cooking
• Use high heat: Whether grilling or pan-frying, get your cooking surface very hot before adding the steak
• Don't move it: Let the steak develop a proper crust on each side before flipping—resist the urge to fiddle
• Rest before serving: Let the steak rest for 5-10 minutes after cooking to redistribute juices for maximum tenderness
• Fat cap options: Leave it on during cooking for extra flavour, or trim it beforehand if you prefer leaner meat

Cooking Times for 2cm Thick Steaks:

• Rare: 1.5 minutes per side
• Medium-rare: 2 minutes per side
• Medium: Just over 2 minutes per side
• Well-done: 4-5 minutes per side (depending on thickness)

Note: Cooking times are approximate. Use an instant-read thermometer for precision (52°C for rare, 57°C for medium-rare, 63°C for medium).

Serving Ideas:

• Serve your New York steak with classic sides like chips, roasted vegetables, and a peppercorn or mushroom sauce
• Slice thinly across the grain and serve over a fresh salad with chimichurri for a lighter option
• Pair with garlic butter, grilled asparagus, and mashed potatoes for a traditional steakhouse experience

Add New York Steak (Porterhouse/Sirloin) to your order for a premium steak experience that's easy to cook and impossible to forget.