How often do you have strip steaks? For us, it’s an occasional indulgence. Mostly because the quality of meat we buy is so expensive (pastured, organic and usually local) that it is cost prohibitive to enjoy frequently.
Marx Foods, a local Seattle company that specializes in procuring excellent quality gourmet foods contacted me and asked me if I would be willing to review the quality of their grass-fed New Zealand Angus Strip Steaks.
I have to tell you – I don’t usually do these types of reviews but I was really intrigued because Marx foods said they wanted, “a real, honest and candid opinion”. I thought that it was a great opportunity to try out a product I would probably be interested in, but not want to spend $40 to $50 dollars on an investigation. I was also attracted to their willingness to receive a thorough, completely honest and legit review of their product for those of you who live in the Seattle metro area or want to order online.
Marx Foods provided me with 2 grass-fed strip steaks and I bought 2 grass-fed strip steaks myself at PCC Natural Markets. The goal was to compare what I would usually buy against Marx Foods’ product. I tried to get the most similar cut (just because it says “Strip Steak” doesn’t mean they are all cut the same) and size but had a hard time. The New Zealand steaks were much thicker than what was available at PCC. More like a steakhouse cut.
Since strip steak is usually a leaner cut of beef and pastured beef tends to be less fatty in general, I decided to make a quick marinade that would help tenderize the meat and work really well for caramelizing on the grill.
What is so great about this marinade is that it comes together in less than two minutes and doesn’t dramatically change the flavor of the meat – it just adds a slight spice and acid which enhances the natural flavor.
I (by I, I mean my husband) cooked all four steaks on the grill until medium-rare and served everyone half of each steak so that all four of us could do a comparison. The New Zealand steaks were amazing and surprisingly better than the local grass-fed strip steaks. I have to admit I was a bit shocked because even though I am not a native Washingtonian, one of the things I am most prideful about living here is the amazing quality of our local meat, seafood, vegetables and fruit.
We started debating and although the consensus was the New Zealand steak was much more tender, that tenderness may have been due to the possibility that the new Zealand steak may have been aged and the WA steaks weren’t.
I think we were just all looking for reasons to chose the WA over the New Zealand.
The end result is that the New Zealand strip steaks were a perfect cut, tender, delicious and missing that dry, gamey taste a lot of grass-fed beef can have. My whole family agreed that they were better than that batch of local steaks (damn!) and worth paying their price–about $18 per pound.
DISCLOSURE: Marx Foods provided me with 2 complimentary grass-fed angus strip steaks. They did not provide any other compensation. All opinions are 100% mine.
- 1½ Tablespoons olive oil
- ½ Tablespoon balsamic vinegar
- ½ Tablespoon spicy brown mustard
- ½ teaspoon kosher salt + more for sprinkling
- ½ teaspoon freshly ground black pepper + more for sprinkling
- ¼ teaspoon dried parsley
- 4 grass-fed New York Strip Steaks
- Combine all ingredients, except steaks, in a small bowl until mixed well.
- Sprinkle kosher salt and freshly ground black pepper over steaks and evenly cover with marinade. Refrigerate and marinate for at least one hour but no more than 4.
- Grill and cook according to desired temperature. I use Bobby Flay’s method to cook steaks on the grill. The cooking instructions are here. Let rest for 5 minutes, serve and Enjoy!
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