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.
New York Strips benefit from high-heat cooking to develop a pronounced crust. Slow braising is not recommended, as strip steaks shine with direct heat and quick cooking.
The strip is a steakhouse mainstay with roots in 19th-century New York dining culture. It remains a popular, mainstream cut of steak at grocery stores, steakhouses, and everywhere in between.
A typical strip steak weighs 10–14 oz. A 4 oz cooked serving provides about 250 calories, 23g protein and 17g fat, plus niacin, B12 and zinc.
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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.
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