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The New York Strip

What is a New York Strip?

The New York strip steak is a tender, flavorful cut of beef that comes from the short loin, which is located on the back of the animal. It comes from a muscle that does little work, making the meat tender, which is why it's one of the most popular steaks in America. It's great grilled, pan-fried or broiled, and it's delicious when served with just a little salt and pepper. The short loin is one of the most marbled and flavorful areas of beef. On average, a 3-once portion of New York Strip has about 220 calories, 24 grams of protein, and 4 grams of fat. The New York Strip should be cooked to an internal temperature of 145°F.

New York Strip Cut EDU Image

New York Strip Cooking Guides

Method Cook Temp Avg Time Finish Temp
Sear Med-High 8-10 mins 145°F
Grill 400°F 8-10 mins 145°F
Sous Vide 130°F 2.5 hrs 145°F

Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve a perfectly cooked New York Strip, it's always good to have a meat thermometer handy and check internal temp regularly.


New York Strip FAQ

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Which is better, the New York strip or sirloin?

This depends on personal preference. For a more tender, fattier cut, the New York Strip wins out over the sirloin steak, but it should be noted, some sirloin cuts, like the top sirloin or tenderloin are very tender and juicy as well.

Why is it called a New York strip?

Delmonico's, a New York City restaurant founded in 1827, offered the New York strip steak as its signature dish and called it the Delmonico steak. Because the restaurant was located in New York City, this strip steak is often referred to as a New York strip steak.

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