WHAT IS A NEW YORK STRIP STEAK??
The New York Strip, a classic favorite in the world of steaks, is renowned for its impeccable balance of flavor and tenderness. Cut from the beef short loin, it features beautiful marbling that infuses every bite with a rich, beefy essence. When expertly prepared, seared to perfection and seasoned with a touch of salt and pepper, it delivers a mouthwatering experience that appeals to steak purists and flavor enthusiasts alike.
WHERE ITS LOCATED ON THE ANIMAL?
The New York strip, also known as the strip steak or sirloin steak, is located in the short loin primal of the cow.
HOW TO COOK A NEW YORK STRIP STEAK?
1st way: Stovetop
- Sear both sides of your New York Strip in a cast iron pan on Med to Med High Heat
- Once you are happy with the sear (3-5 mins), check for an internal temp of 130 degrees, pull and let rest.
- If not at 125-130 degrees, place in 350 degree oven until finished. (Should not take very long so keep an eye on it)
2nd way: Grill
- Get a nice sear on your New York Strip over direct heat
- Once you are happy with the sear (3-5 mins), transfer to the “cold side of the grill” or non-direct heat to finish to desired temperature (if needed, shouldn’t be very long)
- Pro Tip: Raise your steak 3-4 inches from your charcoal grill if your coals are too hot. This will give you a slower cook and less char on the steak.
PREFERRED TEMP TO COOK A NEW YORK STRIP STEAK?
For a Rare New York Strip: 115-120 internal temp
For a Med Rare New York Strip: 125-130 degrees (we prefer about 125-130 degrees)
For a Med New York Strip: 135-140 degrees
NEED TO KNOW ABOUT THE NEW YORK STRIP STEAK?
- The New York Strip is often considered two steaks in one due to the bone that runs through it. When this bone is left intact, it’s known as a “Bone-in New York Strip” or simply a “Kansas City Strip.” When the bone is removed, it becomes a “Boneless New York Strip.” Both versions offer the same great flavor and tenderness.
- While New York Strips come in various thicknesses, many steak enthusiasts consider a thickness of around 1.5 inches (about 4 centimeters) to be ideal for grilling. This thickness allows for a perfect balance of a seared crust and a juicy, medium-rare interior when cooked to perfection.
WHERE TO GET A NEW YORK STRIP IN SEATTLE??
Are you looking to buy a New York Strip in Seattle? Visit our West Seattle Butcher Shop at http://www.LJmeats.com!
You can also pick up your monthly meat box at our West Seattle Restaurant.
