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Australian Angus Striploin (NY Strip)

Australian Angus Striploin (NY Strip)

Australia

Raised on Australia's expansive grasslands, this Ebony Angus NY Strip showcases natural marbling—delicate streaks of fat weaving through deep, garnet-red beef. When seared, the fat renders into a crackling golden crust and buttery, balanced finish.

14-16oz

$43
$43
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Description

Distinctively Australian, the Ebony Angus NY Strip is a cut that speaks of wide-open grasslands, patient cattlemanship, and uncompromising flavor. Each steak bears the hallmark of Ebony Black Angus genetics, showing off a lustrous marbling that whispers promises of tenderness while glinting against the deep, ruby-red muscle.

When flame-kissed or pan-seared, the marbling surrenders and soaks each strip in a buttery richness, creating a crisp, golden crust that gives way to a luscious, juicy center. On the palate, expect a symphony—a sturdy, beef-forward depth balanced by velvety fat and an edge of savory intensity unique to the breed. Unlike other strips, this one commands attention for a robust bite, mouthwatering succulence, and a mellow, lingering finish.

Australian Ebony Angus NY Strip is more than a steak. It’s a celebration of heritage, land, and care—crafted for those who chase authenticity, seeking bold taste and true steakhouse luxury in every slice.

Flavor Profile

  • Buttery
  • Juicy
  • Savory
  • Velvety
Details

Australian Wagyu NY Strip Details

  • Breed: Ebony Black Angus (Verified)
  • Weight: 12- 14 oz
  • Thickness: 1-2”
  • Tenderness Score: 8/10
  • Cattle Origin: Australia
  • Packaging: Individually vacuum-sealed
Prep Instructions

Step-by-Step Instructions for Angus NY Strip

1. Thaw and Temper

  • Remove the steak from the freezer and place it in the refrigerator for 24 hours, or until fully thawed.
  • About 1 hour before cooking, unwrap and set the steak on a plate at room temperature. This ensures even cooking and optimal texture.

2. Pat Dry and Season

  • Pat the steak dry with paper towels to promote a good sear.
  • Generously season both sides with kosher salt and freshly cracked black pepper. Add garlic powder or preferred herbs if desired.
  • Let the steak sit for 10–15 minutes after seasoning while you preheat your cooking surface.

3. Preheat Cooking Surface

  • Preheat a cast iron skillet, grill, or heavy pan over high heat (450°F+ for grill, or until pan is smoking hot).

4. Searing and Cooking

  • Place the steak onto the hot surface; you should hear an immediate sizzle.
  • Sear for 2–3 minutes per side for rare, 3–4 minutes per side for medium-rare, 4–5 minutes per side for medium, and 5–6 minutes per side for medium-well. Cooking times vary with steak thickness—use a meat thermometer to check doneness (see temperature chart below).
  • Flip steak every 60–90 seconds for even cooking and crust formation.

5. Check Internal Temperature

  • Use an instant-read thermometer in the thickest part.

6. Resting

  • Remove the steak from heat when it is 5°F below your target temperature as it continues to cook while resting.
  • Transfer to a cutting board and loosely cover with foil or a clean towel. Let it rest for 5–10 minutes to allow juices to redistribute and texture to settle.

7. Slicing and Serving

  • Uncover and slice the steak against the grain for optimal tenderness and juiciness.

Australian Angus NY Strip Steak Recommendations

Cooking Methods
  • Grilling
  • Pan-Searing (Cast Iron)
  • Reverse Sear

Seasoning and Herbs
  • Coarse Salt
  • Fresh cracked pepper
  • Rosemary

Side Dish Recipes
  • Arugula & Shaved Parmesan Salad
  • Blistered Cherry Tomatoes with Basil
  • Sautéed Wild Mushrooms

Marinades
  • Chimichurri marinade
  • Balsamic-Rosemary
  • Red Wine & Shallot

Sauces and Toppings
  • Truffle Oil drizzle or Shavings
  • Wasabi-Mayo
  • Chimichurri

Drink Pairings

Wine: Merlot, Malbec, Pinot Noir, Oaked Chardonnay, Dry Riesling, Champagne

Beer: Brown Ale, Amber Ale, Hefeweizen

Spirits: Sazerac, Negroni, Manhattan, Old Fashioned

Non-Alcoholic: Lemon Sparkling water, cranberry juice, unsweetened tea, ginger beer

Origin Story

Australia’s Angus beef story begins in the early 1820s, when the first black cattle—descended from Scotland’s famed Aberdeen Angus—were shipped from Fife, Scotland to Van Diemen’s Land (now Tasmania). Carefully selected for their hardiness and superior beef quality, these cattle journeyed across oceans, disembarking at the Hobart Town docks in January 1824 under the stewardship of James Foster.​

Through the 19th and early 20th centuries, additional Angus genetics from Scotland, Ireland, and Canada were introduced, gradually establishing Angus herds across mainland Australia—especially in the temperate southern regions where fertile pasturelands mirrored the cattle’s native Highlands.​

Australian Angus quickly gained a reputation for adaptability, ease of calving, and signature marbling, giving rise to a beef industry focused on consistency, eating quality, and sustainability. By the time the Angus Society of Australia was formed in 1919, the breed was firmly established as the nation’s premium choice for beef excellence—a legacy that continues today with Angus beef recognized worldwide for its signature flavor and fine texture.

How to Cook Australian Angus NY Strip Steak

The NY Strip steak truly excels with a bold, high-heat approach—favor cast iron searing, direct grilling, or a reverse sear for especially thick steaks. Thanks to its striking marbling, this cut responds best to a quick, fiery sear that transforms its intramuscular fat into luscious juiciness and a golden, flavorful crust. Attentive temperature control during cooking ensures the fat renders gracefully while the steak’s signature texture remains succulent. A brief, careful rest lets juices settle back into each slice, highlighting the NY strip’s perfected balance of hearty beef flavor and wagyu richness in every bite.

Temperature Table
Prefered Doneness Temperature Cook Time Per Side Rest Time
Rare 120-129 Degrees F 2-3 Minutes 3 Minutes
Medium Rare 130-135 Degrees F 3-4 Minutes 4 Minutes
Medium 135-145 Degrees F 4-5 Minutes 5 Minutes
Medium Well 145-150 Degrees F 5-6 Minutes 5 Minutes

Frequently Asked Questions

What makes this NY Strip different from other steaks?

This NY Strip is crafted from premium Australian Angus renowned for its marbling and tenderness, delivering a richer, more luxurious eating experience than typical beef.

How is the Angus Strip steak packaged and shipped?

This NY Strip steak is vacuum-sealed and shipped frozen to preserve freshness and quality. Thaw in the refrigerator 24 hours before cooking for best results.

How should I cook the Angus Striploin for best results?

The steak is best prepared using high-heat grilling or pan-searing, aiming for medium-rare (130–135°F) to maximize tenderness and flavor. Simplicity is key—season with salt and pepper, and let the natural richness shine.

 Is the NY Strip suitable for sous vide cooking?

Yes, sous vide is an excellent method—aim for 130°F for medium-rare, then finish with a high-heat sear in a pan or on the grill for a caramelized crust.