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New York Strip Steak is an iconic cut enjoyed by beef eaters worldwide for any occasion. New York Strip Steaks have just the right amount of balance of fat, tenderness, and flavor. Not to mention, it’s adorned with a tasty piece of fat along one side that’s ready to be rendered. Part of the ‘loin’ section of the cow, the New York Strip Steak neighbors with the sirloin, tenderloin, and rib steak cut. New York Strip becomes a T-bone steak when the tenderloin is attached, also known as porterhouse when the tenderloin piece is large enough.
The steak is usually 3 in. wide, 6 in. long, and 1 in. thick in size. New York Strip Steaks are best enjoyed at a medium rare finish from a pan-seared oven technique finishing it with butter and fresh thyme or, if the weather is nice, over a fired-up grill. Whichever you choose, make sure to ‘rest’ the steak (let it sit away from heat for a few minutes) as to allow the meat to distribute its juices. Slice it up against the grain, brush it with some garlic-infused butter and flick some sea salt on it.