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$11.75
$233.95
$245.70
The steakhouse classic, six times over. Grass-fed New York Strip steaks — bold beef flavor, firm satisfying chew, approximately 14 oz each.
- The Steakhouse Classic — Bold beef flavor, firm satisfying chew, and a fat cap that renders beautifully over high heat.
- 100% Grass-Fed & Finished — No antibiotics, hormones, or grain. More complex flavor than grain-finished strip.
- Hand-Cut & Thick — Approximately 14 oz each. Built for grilling, pan-searing, or reverse sear.
- Flash Frozen for Peak Freshness — Vacuum-sealed and delivered frozen to your door.
★★★★★ 4.9 out of 5 stars (400+ reviews)
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✔ In Stock — Ships Frozen Nationwide
6-Pack Grass-Fed New York Strip Steaks — The Steakhouse Classic, Six Times Over
Our 6-Pack Grass-Fed New York Strip Steaks gives you six hand-cut, premium strip steaks — approximately 14 oz each — from 100% grass-fed and finished cattle with no antibiotics, hormones, or grain. The New York Strip is the steakhouse classic for a reason: a firm, satisfying chew, bold beef flavor, and a fat cap that renders beautifully over high heat. Individually vacuum-sealed and flash frozen at peak freshness. Six steaks means premium steak night is always ready.
What's Included
- 6 Grass-Fed & Finished New York Strip Steaks
- Approximately 14 oz each
- 100% grass-fed and finished — no antibiotics, hormones, or grain
- Individually vacuum-sealed and flash frozen
- Ships frozen nationwide
Why Our Grass-Fed NY Strip Is Different
- The Steakhouse Classic — Bold beef flavor, firm satisfying chew, and a fat cap that renders beautifully during high-heat cooking.
- 100% Grass-Fed & Finished — More complex, deeply beefy flavor than grain-finished alternatives. No antibiotics, hormones, or grain — ever.
- Hand-Cut & Thick — Approximately 14 oz each. Proper thickness for a better crust and juicier interior.
- Nutrient-Dense — Grass-fed beef is higher in omega-3s, CLA, and fat-soluble vitamins than grain-fed alternatives.
- 6-Pack Value — Six premium steaks at a bulk price — perfect for entertaining and freezer stocking.
How to Cook Grass-Fed NY Strip Steaks
Bring to room temperature for 45 minutes before cooking. Season generously with sea salt and cracked black pepper. For grilling: sear over screaming hot direct heat for 3–4 minutes per side fat-cap side first to render the fat, then cook to 130°F for medium-rare and rest 5 minutes. For cast iron: heat until smoking, sear 3–4 minutes per side, baste with butter, garlic, and fresh thyme during the last minute. For reverse sear: roast at 250°F until internal temperature reaches 115°F, then sear in screaming hot cast iron for 90 seconds per side — this method produces the most even edge-to-edge color. Grass-fed beef cooks faster than grain-fed — always use a thermometer.
Frequently Asked Questions
The New York Strip comes from the short loin — a less-worked muscle than the ribeye's longissimus dorsi. Strip has less intramuscular fat than ribeye but more than sirloin, producing a firm, satisfying chew with bold beef flavor. Ribeye is juicier and more tender due to higher marbling; strip delivers more textural bite and a cleaner beef flavor. Strip also has a fat cap along one edge that renders beautifully during cooking and adds flavor. Most steak lovers have a strong preference for one or the other — strip loyalists value the chew and the clean flavor; ribeye loyalists value the richness and tenderness.
Reverse sear roasts the steak at low temperature (250°F) until it reaches 115°F internal temperature, then finishes with a screaming hot sear for 90 seconds per side. This produces the most even edge-to-edge color — no gray band of overcooked meat around the outside — and gives you more control over the final temperature than traditional sear-first methods. It is especially effective for thick steaks like a 14 oz New York Strip.
No — leave the fat cap on during cooking. Rendering the fat cap by searing it directly over high heat first adds significant flavor to the steak and the cooking surface. Score the fat cap with shallow cuts before cooking to prevent the steak from curling. You can trim it after cooking if preferred, but cooking with it on produces a noticeably better result.
Medium-rare — 130°F internal temperature — is ideal. Pull at 130°F and rest for 5 minutes. Grass-fed beef cooks faster than grain-fed — use a thermometer, not time alone. Cooking past medium makes strip noticeably tougher and drier.
Yes. Every steak in this 6-pack is sourced from 100% grass-fed and grass-finished cattle raised without antibiotics, hormones, or grain.
Each steak is individually vacuum-sealed and flash frozen at peak freshness. The 6-pack ships in an insulated box with dry ice and arrives frozen nationwide.
Yes. Standard shipping is free on qualifying orders. Check our shipping page for current thresholds and delivery options.
Shipping & Storage
- Ships frozen with dry ice — arrives freezer-ready
- Delivered to all 48 contiguous states
- Vacuum-sealed for up to 12 months of freezer-fresh quality
Subscribe & Save: Get 5% off every order plus a free monthly bonus pack. Learn more →
Ready to Buy the 6-Pack Grass-Fed NY Strip Steaks?
100% grass-fed and finished. No hormones or antibiotics. Six steaks delivered frozen to your door.
✔ Ships Frozen | ✔ Nationwide Delivery | ✔ 100% Satisfaction Guarantee
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Customer reviews
What our customers are saying
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★★★★★
"Everything was frozen. The first we used were the NY strips. They were delicious, thick and juicy — the best steak we have ordered from any other company."
★★★★★
"My husband grilled a couple of your ribeye steaks last night and hands down it was one of the best grilling experiences we've had in a while. 5 stars all the way!"
★★★★★
"First time trying real beef. I will never buy from a chain grocery store again. Blown away by the quality and taste."
★★★★★
"Properly raised food is key for consumption. Ferguson Farms has delivered this for my family. Highly recommend if you are serious about nutrition and health."
