Thick-cut Grass Fed Striploin

Thick-cut Grass-fed Striploin — Bold & Generous

Our Thick-cut Grass-fed Striploin is a premium New Zealand steak cut extra thick for maximum flavour impact. The additional thickness allows for a dramatic crust-to-centre contrast — deeply caramelised on the outside, perfectly pink and juicy within. The fat cap crisps beautifully, and the intramuscular marbling bastes the steak from inside as it cooks.

Grass-fed striploin offers a balanced eating experience: the lean muscle provides a satisfying, meaty bite while the marbling keeps everything juicy and flavourful. The thicker cut gives you more control over the doneness — easier to hit medium-rare without overcooking the exterior.

Best cooked using the reverse sear: slow-roast at 120°C until internal temp hits 48°C, rest for 5 minutes, then sear 60–90 seconds per side in a blazing-hot pan with butter, garlic and thyme. Alternatively, grill over two zones: indirect heat to bring up the temperature, then direct heat for the final sear.

Delivered frozen. Defrost in the fridge for 24 hours. Allow 45 minutes at room temperature before cooking. Pat dry thoroughly. Season 30 minutes before cooking — the salt draws moisture to the surface, which then reabsorbs, seasoning the interior and drying the surface for a better crust.