New York Strip
$40.00 — available on subscription
The New York strip is a tender cut of beef from the short loin section, known for its bold, beefy flavor and moderate marbling, which contributes to its juiciness. It can be cooked using various methods, such as grilling or pan-searing, and is often recommended to be finished in the oven for a perfect crust and juicy interior.
3 in stock
Additional information
| Animal Type | Beef |
|---|---|
| Cut Type | |
| Packaging | Frozen, Vacuum-sealed |
| Grade or Program | Grass-fed, USDA Inspected |
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Description
The New York strip steak, also known as the strip loin or Kansas City strip, is a popular cut of beef known for its rich flavor and moderate tenderness. It is cut from the short loin section of the cow, which contributes to its desirable characteristics.
Characteristics
| Attribute | Description |
|---|---|
| Flavor | Bold, beefy taste with rich marbling |
| Tenderness | Moderately tender, firmer than ribeye |
| Cooking Methods | Grilling, pan-searing, sous vide, and broiling |
| Bone-in vs Boneless | Available in both options, with boneless being more common |
Cooking Techniques
Recommended Methods
- Pan-Searing:
- Preheat a cast-iron skillet until very hot.
- Season the steak with salt and pepper.
- Sear for 2 minutes on each side to develop a crust, then finish in a preheated oven.
- Grilling:
- Preheat the grill to high heat.
- Cook for about 4-5 minutes per side for medium-rare, adjusting time based on thickness.
- Sous Vide:
- Season and vacuum-seal the steak.
- Cook in a water bath at 130°F (54°C) for 1-2 hours, then sear for a crust.
Tips for Best Results
- Let the steak rest for 5-10 minutes after cooking to retain juices.
- Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare.
- Consider adding butter on top after cooking for enhanced flavor.
The New York strip steak is a versatile cut that can be enjoyed in various ways, making it a favorite for both home cooks and professional chefs.
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