NY Strip Steak Guide

The New York strip steak, also known as strip loin or Kansas City strip, is one of the most popular steakhouse cuts. Known for its excellent balance of tenderness and beefy flavor, it's a favorite among steak enthusiasts.

What is NY Strip Steak?

Cut from the short loin, the NY strip comes from a muscle that doesn't do much work, resulting in tender meat with good marbling. It has a characteristic strip of fat along one edge that adds flavor during cooking.

Characteristics

• Texture: Firm yet tender with a fine grain
• Flavor: Rich, beefy taste with good fat content
• Marbling: Moderate to good intramuscular fat
• Fat cap: Distinctive strip of fat on one side

Selecting Quality NY Strip

Look for these quality indicators when choosing NY strip steak:

• Color: Bright cherry red color
• Marbling: White flecks of fat throughout the meat
• Thickness: At least 1 to 1.5 inches thick for best results
• Grade: USDA Choice or Prime for optimal flavor and tenderness

Cooking Methods

Pan-Seared Method (Recommended)

1. Remove steak from refrigerator 30-45 minutes before cooking
2. Pat completely dry with paper towels
3. Season generously with salt and pepper
4. Heat cast iron skillet over high heat until smoking
5. Add high smoke-point oil (avocado or grapeseed)
6. Sear 3-4 minutes per side for medium-rare
7. Add butter, garlic, and thyme in final minute
8. Rest for 5-10 minutes before serving

Reverse Sear Method

1. Preheat oven to 275°F
2. Place seasoned steak on wire rack over baking sheet
3. Cook until internal temp reaches 115°F (20-30 minutes)
4. Heat cast iron skillet until smoking
5. Sear 1-2 minutes per side until crusty
6. Rest for 5 minutes before serving

Temperature Guide

• Rare: 120-125°F
• Medium-Rare: 130-135°F (recommended)
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155°F+ (not recommended)

Serving Suggestions

NY strip pairs beautifully with:

• Compound butter (herb, garlic, or blue cheese)
• Chimichurri sauce
• Red wine reduction
• Roasted vegetables
• Creamy mashed potatoes