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Serenity Valley Farms

New York Strip Steak

New York Strip Steak

$39.99 USD
$39.99 USD
Sale Sold out
Shipping calculated at checkout.
$99+Free shipping in KY · TN · IN · OH · WV · IL · MOEvery state has a threshold — find yours→
Pasture-Raised Beef · 21-Day Dry-Aged
For people who find a ribeye too rich.
Tighter grain, firmer bite, a clean strip of fat down one edge instead of marbling all the way through. Same twenty-one days.
1–1.25 LB
Per steak
21
Days dry-aged
130°
Medium-rare
Strip or ribeye
The ribeye
is the softer, fattier one. Marbling runs all through it, so it eats rich and it forgives a distracted cook. Some people love that and some people find it heavy halfway through.
Here
the strip is the steak you finish. Firmer, leaner, with a real chew to it and a cleaner beef flavour that the fat does not crowd out. It also takes a better crust, because there is less fat rendering out to get in the way.
It comes off the short loin, a muscle that does little work, which is why it stays tender without needing much from you. The fat cap along one edge is worth keeping on while it cooks — render it against the side of the pan for a minute and it bastes the rest.
From the farm
The strip is the cut that tells you most about the aging. There is less fat to hide behind, so twenty-one days shows up plainly in the flavour.
How to cook it
01
Render the fat cap first. Stand the steak on its fatty edge in a hot pan and hold it there a minute. That fat becomes the oil you cook the rest in.
02
Then flat, hot, and undisturbed. Both faces, hard heat, no moving it around. A strip takes a crust better than almost any other steak — let it.
03
Pull it at 125°F for medium-rare. Carryover carries it to about 130°F while it rests. Every minute after that is a decision you cannot undo — a thermometer is the only honest way to cook a steak this good.
04
Rest it, then slice across the grain. Ten minutes off the heat. The grain on a strip is easy to see — cut at right angles to it and even the firmer bite goes tender.
What you’re getting
One New York strip steak — about 1 to 1.25 lb
Dry-aged twenty-one days — in open air, not in a bag
Pasture-raised — no antibiotics, no added hormones
Raised in Monticello, Kentucky — USDA inspected · EST. 48210
Who vouches for us
Homegrown By Heroes
Homegrown By Heroes
Farmer veteran certified
Weston A. Price Foundation
Weston A. Price
Wise Traditions listed
Kentucky Proud
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

Shipping & delivery

Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

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We ship to the 48 contiguous states. Not currently to AK or HI.

Our guarantee

If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

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  • The Best Tasting Meat

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    "The best tasting beef, pork, and chicken products in Kentucky!
    So much better than store bought."
    — William L., Google Review

  • Awesome!!!

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    "Awesome place to get meats & eggs — really good quality meats.
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    — Don, Google Review

  • Beautiful!

    ⭐ ⭐ ⭐ ⭐ ⭐
    "The meat is beautiful, absolutely love it — I'll be ordering again soon."
    — Brandi H., Google Review