Product description:

BaladyFarms Strip-loin steak is our most popular steak and it's easy to see why. It’s juicy, rich, tender and usually has a good marbling.

Strip loin steak is one of the first choice for steakhouses around the world with fillet, ribeye, Porterhouse and T-bone steak.

One of its names “Sirloin steak” it comes from the French "sur la longe" or above the loin from where it is cut. promising a good tenderness and flavor when cooked not more than medium stage.

The fat that comes from our naturally grown beef animals in BaladyFarms is an essential component in a well-rounded and balanced diet. And because all of our cattle are reared to the highest welfare standards their meat is clean and untainted by chemicals.

One piece of Strip-loin Steak if cut with 2cm usually weights (150-300 Grams) approx.

Help yourself to BaladyFarms Meats favorite Strip-loin steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

Sirloin Steak, New York strip steak, Kansas City strip or KC Strip, Ambassador Steak, Hotel-Style Steak, Top Loin, Shell Steak, Delmonico steak, Porterhouse Sirloin Steaks.

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Pan-fry, BBQ, Stir Fry, Sous vide way, Skillet to oven (Fast cooking)

Cooking tips & Instructions:

• Pan: Your best bet is to use a heavy bottomed pan. It’s recommended to use a cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.

• Room Temperature:  Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.

• Pat it dry:  You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.

• Let it Rest:  I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need; you don’t want it to get cold.

• Make Sure your Pan is Hot:  You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.

• Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.

• Use Different Herbs:  New York Steak is the darling of steaks; it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.

Rare: Cool red center, 52° C

Medium Rare: Warm red center, 57° C

Medium: Warm pink center, 63° C

Medium Well: Slightly pink center, 66° C

Well Done: Little or no pink, 71° C