New York Strip Steak

(Price per steak. Average size 18oz, Minimum size 16oz)

New York Strip Steak is also known as Ambassador Steak, Club Steak, Hotel Cut Steak, Kansas City Strip Steak, NY Strip Steak, Shell Steak, Top Loin Steak, New York Strip.

New York Strip Steak – A Classic Choice for Steak Lovers

The New York Strip Steak, also known as strip loin steak, Kansas City strip, or ambassador steak, is a premier cut beloved for its rich flavor and tender texture. This steak comes from the short loin of the cow, specifically the longissimus dorsi muscle, which doesn’t get much exercise, leading to its characteristic tenderness and fine grain. The short loin is located in the middle-back section of the cow, offering some of the most sought-after cuts of beef, including the tenderloin.

From the Butcher’s Block

The New York Strip is typically cut from the short loin subprimal after the tenderloin has been removed. This process leaves a subprimal that is around 16-18 inches long, yielding 11-14 steaks depending on the thickness. Often available as boneless, this steak can also be found with the bone left in, which can enhance the flavor during cooking.

Cooking Tips

For a steak that boasts both flavor and tenderness, proper cooking techniques are essential. The New York Strip shines when grilled or pan-seared. Here are some tips to bring out the best in this cut:

1. Grilling: Preheat your grill to high heat. Place the steak on the grill and cook for 4-5 minutes per side for medium rare, aiming for an internal temperature of 130°F.
2. Pan-Searing: Use a cast iron skillet over high heat. Add olive oil, then place the steak in the skillet. Sear for 2-3 minutes per side until a golden brown crust forms. Add garlic cloves and fresh thyme for additional flavor, then transfer to an oven preheated to 400°F and cook until the internal temperature reaches 130°F.

Preparation Tips

• Room Temperature: Always bring your steak to room temperature before cooking. This ensures even cooking throughout the steak.
• Pat Dry: Use paper towels to pat the steak dry, removing any excess moisture. This helps achieve a perfect sear.
• Seasoning: Generously season with kosher salt and black pepper on both sides. Simplicity is key to letting the steak’s natural flavors shine.

Experience the strong flavor and exquisite tenderness of our New York Strip Steak, a cut that promises satisfaction with every bite. Whether you’re a seasoned chef or a home cook, this steak is perfect for any culinary adventure.

FAQs

How do I ensure even cooking?

Bring the steak to room temperature before cooking and pat it dry to remove excess moisture.

What is the best way to season a New York Strip Steak?

Use kosher salt and freshly ground black pepper. You can also add garlic cloves and fresh thyme during cooking for extra flavor.

How long should I cook the steak?

For medium rare, cook a 1-inch thick steak for about 4-5 minutes per side on a grill or 2-3 minutes per side in a skillet, then finish in the oven.

What temperature should I aim for?

The ideal internal temperature for medium rare is 130°F. Use a meat thermometer to ensure accuracy.

Should I let the steak rest after cooking?

Yes, let the steak rest for at least 5 minutes after cooking to allow the juices to redistribute.