New York Strip Steak - Yak

NY Strip Steaks are a particularly tender and outrageously flavorful cut of meat. The tenderness is due to its backside location -- an area rarely used by the animal.These about 1 1/2" inches thick. They have such incredible flavor. Sometimes we grill them, sometimes we reverse sear them. Here's a recipe for pan-seared NY strip. Matt, when he was chef at Chama Local, cooked them sous vide, then seared them - they were perfect every time. Customers drove 2 hours from Santa Fe to experience his steaks.New York Strip Steaks are delicious the night they are cooked, and fantastic sliced for breakfast or lunch the next day.In Argentina, the beef version of these are the famous and loved Bife de Chorizo. (Nothing to do with chorizo sausage). When we were hiking in Tierra del Fuego and Patagonia, my daughter and I had Bife de Chorizo almost every night. The livestock in Argentina is pasture-raised and grass-fed, just like ours.Our animals only eat the nutrient rich grasses and drink from the