Weekend Favorite
$57.00from $51.30
NY Strip
A 14 oz Texas-raised New York strip — firm, beefy, and edged with fat that crisps into the best bite. The steakhouse standard, at home.
Options
Size
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
The New York strip is the steak that built steakhouses — firm, beefy, and edged with a cap of fat that crisps into the best bite on the plate. At 14 ounces, ours is a proper single-serving steak with enough heft to take a serious crust. The strip's fine, consistent marbling delivers rich flavor with a satisfying chew that steak purists prize: substantial without being tough, indulgent without being heavy. Cook it hot — grill, cast iron, or broiler — render the fat edge, pull it at your temperature, and rest it. It needs nothing more than salt, pepper, and maybe a knob of butter at the end. For the steak eater who knows exactly what they like, this is the standard.
Features & Benefits
Why You’ll Love It.
- Classic steakhouse cut — The benchmark balance of flavor, texture, and chew.
- 14 oz portion — A serious single serving with crust-worthy thickness.
- Fat-edge payoff — Renders crisp and golden over high heat.
- Simple to cook well — Salt, heat, rest — no technique required beyond patience.
- Texas-raised beef — From our own ranch program.
- Halal beef program — Raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
Classic steakhouse crust with a rendered strip-fat edge.
- Pat the steak dry and season with salt and pepper.
- Heat cast iron over medium-high/high heat with a small amount of tallow or oil.
- Render the fat edge for 30–60 seconds, then lay the steak flat and sear until deeply browned.
- Flip and cook the second side, adding butter and aromatics during the last minute if desired.
- Rest 5–10 minutes before slicing.
Chef’s tipStart by rendering the fat edge. That first minute puts flavorful fat in the pan for the rest of the sear.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Direct-fire char with the strip's fat edge crisped over flame.
- Season the steak and preheat the grill for high direct heat with a cooler zone available.
- Start over direct heat and sear until the first side is well marked.
- Flip once and sear the second side.
- Finish over direct or slightly cooler heat until the center reaches your target.
- Rest 5–10 minutes before serving.
Chef’s tipUse the cool zone whenever flare-ups start; strip fat should render, not burn.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.High top heat for an even crust when grilling is not an option.
- Pat dry, season, and preheat the broiler.
- Set the steak on a broiler pan about 3–4 inches from the heat.
- Broil about 6–8 minutes, flip, then continue while checking temperature frequently.
- Remove when the center is at your target; the fat edge should be browned and rendered.
- Rest 5–10 minutes before slicing.
Chef’s tipA broiler is essentially an upside-down grill. Keep the steak close enough to brown, but watch the fat edge closely.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
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OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
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“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
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