Grass-Finished New York Steak

The steak in the case. Grass-finished strip has a firmer bite and a deeper, more mineral flavor than grain-finished — less marbling, more beef.

Cooking it: Engler's own method is a dry brine (salt it, leave it uncovered in the fridge overnight) then a reverse sear — low oven until it's ten degrees under, then a hard sear in tallow. Rest it ten minutes. Lean steak is unforgiving of a hot knife.

Grass-fed and grass-finished. No grain, no feedlot, no added hormones or antibiotics.

From Michael and Mary Engler's fourth-generation family ranch in Sonora. Roughly 1 lb per pack.

In store only.