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Price ₱ 1,714 per Kilo
Farmer Creekstone
Package Type 6 slices
Total Pack Weight 2.10 KG
Total Pack Price ₱ 3,599
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*for sliced orders, slices are individually vacuum-packed

In stock
Prime Grade Angus Striploin (Sliced)

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Prime Grade Angus Striploin (Sliced)

  • Farmer: Creekstone Farms
    • Creekstone farms are recognized for its decade of legacy in providing superior beef products based on their USDA-certified Black Angus Cattle in America. Their state of the art processing proves their commitment to producing the highest quality Black Angus beef that is known as the gold-standard for premium beef-consistently tender and delicious.
  • Know Your Steak
    • A striploin is a cut of a beef steak from the short loin and is consists of a muscle that does little work during the animal’s lifetime, making the meat particularly tender. It is a good choice for a steak due to its tasty and melt-in-the-mouth succulence. It has a good marbling and a strong beefy flavor that makes it a favorite among steakhouses.
  • Cooking Tip
    • Striploin is a tender steak that can be quite thick when it comes to cooking at a high heat for a short period of time. The ideal portion should be anything between ¾ of an inch, up to 2 inches, depending on how you are cooking it.
  • Best Way To Cook
    • Pan-frying, grilling & broiling. It is easier to grill than a rib-eye as it has lesser fat that makes it not as much prone to burning and flare-ups.
  • Wine Pairing
    • A Striploin is a cut that has good marbling (fat content) which makes it a perfect candidate for a classical and old cooking method called grilling. With that, the perfect wine match is a 2010 Château Petrus. The slight acid of the Petrus will cut through the blanket of caramelized marbling and add a complex element of black cherries, black currants, licorice, mocha, caramel and truffles to the savory, smoky, caramelized crunchy exterior of the steak and the silky, moisture-filled, true meat flavor of the steak’s interior.
FEATURED RECIPES
  •  

    Pan Roast Striploin with Browned Onions

    Ingredients:

    • 1 1½–2-inch bone-in rib eye (about 2 pounds)
    • 2 teaspoon kosher salt, divided
    • 1 teaspoon coarsely ground black pepper
    • Coarse sea salt

    Directions:

    Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.

    Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).

    Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

  •  

    Strip Loins steak with Creamy Brown Butter and Balsamic Sauce

    Ingredients:

    Steaks

    • 2 strip loin steaks, about 3/4 lb (340 g) each, at room temperature

    Sauce

    • 1/4 cup (57 g) butter
    • 1/4 cup (60 ml) 35% heavy cream
    • 2 tbsp (30 ml) balsamic vinegar
    • 1 tsp (5 ml) soy sauce

    Directions:

    Steak

    Preheat the grill, setting the burner to high. Oil the grate. Grill the steaks for about 5 minutes on each side for rare meat, or until the desired doneness. Season with salt and pepper. Cover with aluminum foil and let rest for 5 minutes.

    Sauce

    Meanwhile, in a saucepan, bring the butter to a boil and continue cooking until it turns golden brown. Add the remaining ingredients and cook for 2 minutes, whisking constantly.Slice the meat and serve with the sauce.