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4 Gibsons 14oz. GGA New York Strips

Gibsons Steakhouse 100% grassfed, free-range Gibsons Grassfed Australian New York Strip is hand-cut and expertly wet-aged for a minimum of 75 days. GGA New York Strip steaks are cut to 14oz. with marbling throughout that produces deep and savory flavor.

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Package Contents:

Four Gibsons 14 oz. GGA New York Strips
1 oz. Gibsons Signature Seasoning Salt

Gibsons New York Strip is sourced from the top 5% of all grassfed cattle produced in Southeast Australia and raised with zero antibiotics.

Cooking Instructions

Steak Temps for Grilling and Stovetop/Oven Rare - 110° Medium Rare - 115°-120° Medium - 125°-130° Medium+ - 130°-150° Medium Well - 150°-155° Well Done - 160°-165° Average of 10 minutes to rare 3-5 minutes for each temp increase Cooking times vary due to steak size and cut

On the Grill:

Take the steak out of the fridge. About 20 minutes before grilling take the steak out of the fridge in order to bring it to room temperature. This encourages even, balanced internal temperature.

Preheat the grill for 10-15 minutes. Before you start cooking be sure to use a clean grill and get it nice and hot. Approximately 500 degrees.

Season the steak. Cover the meat liberally on both sides with Gibsons Signature Seasoning Salt. (Approximately 1 teaspoon per side for larger cuts)

Develop a seared crust. Before flipping the steak be sure to develop a seared crust. The meat will stick to the grate if you try to lift it before it is ready. This should take approximately 2-4 minutes. Once the desired amount of char or caramelization is reached, move the steak off of direct heat. Cover the grill and continue cooking until desired temperature is reached.

On the Stovetop:

Take the steak out of the fridge. About 20 minutes before cooking, take the steak out of the fridge in order to bring it to room temperature. This encourages even, balanced internal temperature.

Preheat your oven to 400 degrees Fahrenheit.

Season the steak. Cover the meat liberally on both sides with Gibsons Signature Seasoning Salt. (Approximately 1 teaspoon per side for larger cuts)

Develop a seared crust. Before popping your steak in the oven you are going to sear the crust in a hot pan on your stovetop. Get your pan nice and hot over a medium high/high heat. Lightly oil your steak with a Vegetable, Grape Seed, or Avocado oil. (It's important to use an oil that does NOT burn at a high temperature. Extra Virgin Olive Oil would not work well for this.) This should take approximately 2-4 minutes. Once the desired amount of char or caramelization is reached, move the steak off of the direct stovetop heat. Place the meat on a pan and continue cooking in the oven until desired temperature is reached.

Check the internal temperature. With an instant-read thermometer check for desired internal temperature. Chef recommends pulling out the steak when the internal temperature has reached about 125 degrees for a perfectly cooked medium steak.

Let the finished steak rest. Let the steak rest for about 5 minutes so it can continue to cook and the juices can redistribute evenly.

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4 Gibsons 14oz. GGA New York Strips

Gibsons Steakhouse 100% grassfed, free-range Gibsons Grassfed Australian New York Strip is hand-cut and expertly wet-aged for a minimum of 75 days. GGA New York Strip steaks are cut to 14oz. with marbling throughout that produces deep and savory flavor.

Steak Temps for Grilling and Stovetop/Oven Rare - 110° Medium Rare - 115°-120° Medium - 125°-130° Medium+ - 130°-150° Medium Well - 150°-155° Well Done - 160°-165° Average of 10 minutes to rare 3-5 minutes for each temp increase Cooking times vary due to steak size and cut