Find Your Perfect New York Strip Steak
The New York strip is one of the most popular steakhouse cuts. Known for beautiful marbling, a firm satisfying texture and rich flavor, it's the first choice for many steak lovers.
Take a bite out of Big Apple history and learn the origins of the New York strip and how to perfectly cook this famous cut.
New York is renowned for many specialty foods. The clam chowder, cheesecake and pizza that bear the Empire City’s name are instantly recognizable.
How did the strip steak take on the name of the city that never sleeps? Let’s take a bite out of Big Apple history and discuss this famous cut’s origins. Then we’ll get to pro tips for cooking up an impressive American Wagyu New York strip steak at home.
Find Your Perfect New York Strip Steak
- Moderate Marbling - USDA Choice
- Abundant Marbling - USDA Prime
- High Marbling - American Wagyu Black Label
- Highest Marbling - American Wagyu Gold Label
One Steak. Many Names.
The New York strip has many aliases. You may see it incognito on menus as an ambassador steak, club steak, hotel steak or Kansas City strip. As this delectable cut became more popular, two names evolved as the front runners - the New York strip and the Kansas City strip.
Delmonico’s Restaurant in Manhattan is credited with coining the name "New York strip". Established in the 1830s as the country’s first fine dining restaurant with white tablecloths and a vast wine cellar, Delmonico’s introduced many culinary delights, including Eggs Benedict and Baked Alaska. As the bastion of American fine dining, this venerable restaurant decided to menu this cut from the striploin as the New York strip. The name became the most commonly used monikers of the strip steak. That being said, you can still walk into a good steak house in Kansas City and order a Kansas City strip.
Cut From the Loin Region
Boneless strip steaks are cut from the longissimus dorsi muscle in the loin primal. It’s the same muscle that produces delectable ribeyes, but it runs along a steer’s entire back, spanning the chuck, rib and loin regions. The section closer to the animal’s tail gets less use than the forward areas, which leaves the loin section awash with tenderness. That most tender of all steaks, filet mignon, comes from the tenderloin, a subprimal of the loin. Separating the tenderloin from the short loin leaves the beef strip loin, which is then portioned into New York strips. You may not realize it, but a T-bone comprises two steaks — a New York strip and a filet mignon with the intersecting bone left intact. The rare combination of a strip steak’s location and the superior marbling of American Wagyu beef make our New York strip an exceptional choice.
How to Cook a New York Strip Like a Pro
Whether you’re a die-hard griller or an experimental home chef, the cooking method you choose can make or break your American Wagyu steaks. A fast and hot cooking environment, like your grill, is great for cuts that are less than 1.5 inches thick, like the Manhattan New York Filet. Thicker trip steaks benefit from a slower method, and we have two options. Season strip steaks with high-quality salt and pepper or your favorite seasonings before you start — and don’t forget to let them rest for five to 10 minutes before serving. Slice against the grain for the tenderest bite.
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The Steakhouse Method - Watch Chef Hugh Acheson demonstrate this easy, year-round method with a cast iron skillet. > Learn More
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The Reverse Sear - Perfect for the 1.5-inch-thick Gold Grade New York Strip, this method slowly brings a thicker steak to your desired internal temp in the oven, then seals in flavor with a finishing pan sear. > Learn More
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Direct Grilling - See our pro tips for foolproof grilled steaks at home that look and taste like the most expensive item on the menu. > Learn More
Our Favorite Recipes
Tuscan-Style NY Strip with Arugula
Here's a great way to serve a rich steak and lighten it up for summer's warmer evenings. Inspired by a lunch served during a bike trip through Tuscany, this simple salad has just six ingredients - steak, arugula, parmesan cheese, lemon juice, olive oil and salt. > Learn More
Pan-Seared NY Steak with Red Wine Pan Sauce
An excellent way to make a steak more interesting is to make a pan sauce. This recipe uses a good-quality red wine to deglaze the sumptuous brown bits left after searing a steak. Add shallots, rosemary, broth and a few pats of butter to bind it into an ideal syrupy consistency. > Learn More
NY Strip Steak Sandwich
The best version of this portable meal starts with a fresh baked bun with the right amount of chew and soft bread inside. Add a spicy layer of horseradish and mayo, then top with slices of provolone cheese known for its smooth texture and a mild smoky profile. Sautéed onions and peppers add depth. Stack all this together and you've got a sandwich fit for royalty. > Learn More
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