The Double R Ranch New York is steakhouse classic with exceptional flavor and texture. This long and narrow steak is outstanding on the grill or in a skillet. Available in two grades and two thick cut sizes.
Family-Owned & Operated
Cut by Master Butchers
Grass Fed, Grain Finished
The New York strip is a steakhouse favorite and is also known as a Kansas City strip, strip steak and hotel steak. Each Double R Ranch NY strip is hand-trimmed so it looks great on the plate and explodes with savory goodness on your palate, making it one of the best steaks for sale. These Northwest beef strip steaks are nicely marbled with a robust beef flavor and a definite grain that’s tender, but pleasingly firm to the bite. Buy your steaks online to get dinner straight to your doorstep.
Average weights:
1" - 10 oz.
1.5" - 14 oz.
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
Snake River Farms American Wagyu
Understand the Marbling Scale
Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.
Understand the Marbling Scale
USDA Choice
USDA Prime
SRF Black®
SRF Gold®
SRF Gold Plus™
Best For:Weeknight steak dinners
Best For:Consistently great steak dinners
Best For:Premium steak lovers seeking exceptional value
Best For:Special occasions and elevated steak dinners
Best For:Ultimate indulgence and once-in-a-lifetime meals
Experience:A step above typical grocery store steaks
Experience:The classic steakhouse benchmark for quality
Experience:Our most popular grade—rich, tender, deeply flavorful
Experience:Intense marbling with bold flavor and exceptional juiciness
Experience:Ultra-marbled with unmatched tenderness, richness and flavor
Marbling ScoreBMS 3–4
Marbling ScoreBMS 4–5
Marbling ScoreBlack 6-8
Marbling ScoreGold 9-10
Marbling ScoreGold Plus 11-12
Details
The New York strip is a steakhouse favorite and is also known as a Kansas City strip, strip steak and hotel steak. Each Double R Ranch NY strip is hand-trimmed so it looks great on the plate and explodes with savory goodness on your palate, making it one of the best steaks for sale. These Northwest beef strip steaks are nicely marbled with a robust beef flavor and a definite grain that’s tender, but pleasingly firm to the bite. Buy your steaks online to get dinner straight to your doorstep.
Average weights:
1" - 10 oz.
1.5" - 14 oz.
Cooking Tips
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
Beef Grading
Snake River Farms American Wagyu
Understand the Marbling Scale
Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.
Understand the Marbling Scale
USDA Choice
USDA Prime
SRF Black®
SRF Gold®
SRF Gold Plus™
Best For:Weeknight steak dinners
Best For:Consistently great steak dinners
Best For:Premium steak lovers seeking exceptional value
Best For:Special occasions and elevated steak dinners
Best For:Ultimate indulgence and once-in-a-lifetime meals
Experience:A step above typical grocery store steaks
Experience:The classic steakhouse benchmark for quality
Experience:Our most popular grade—rich, tender, deeply flavorful
Experience:Intense marbling with bold flavor and exceptional juiciness
Experience:Ultra-marbled with unmatched tenderness, richness and flavor
Marbling ScoreBMS 3–4
Marbling ScoreBMS 4–5
Marbling ScoreBlack 6-8
Marbling ScoreGold 9-10
Marbling ScoreGold Plus 11-12
New York Strip Steak
USDA PRIME & CHOICE
$39.00
Ranch to Table
Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.
Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.
Loin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks.
FAQ
Everything you need to know before your first bite.
Find answers to our customers' most commonly asked questions.
What is the difference between a New York strip steak, a Kansas City strip steak and a shell steak?
A New York strip steak is a boneless cut, sourced from the longissimus dorsi muscle towards the hind end of the steer in the area known as the short loin. It has a tight grain that creates a texture that is firm, yet still tender. This steak has excellent marbling and a robust beef flavor. Generally, a Kansas City strip steak is considered the same as a New York, but geography, history and opinion can vary. Depending on who or what resource you consult, occasionally you will see that a Kansas City strip contains the bone. There is not universal agreement on this point, and you will find most experts classify a Kansas City strip as boneless.
What cut is the New York strip?
The New York strip is cut from a muscle located within the loin primal. This muscle starts in the rib primal and extends to the round primal.
How to cook the New York strip
For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.
What is the difference between USDA Choice and Prime beef?
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.
Best oil for searing steak
For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak.
Customer Reviews
Overall rating: 4.6970444 / 5 from 812 reviews.
AI Generated Review Summary
The New York Strip Steak from Double R Ranch is celebrated for its excellent flavor, tenderness, and high-quality marbling. Customers consistently praise the rich beefy taste and the perfect cut, making it a top choice for steak lovers. The steak's texture and overall quality are highly appreciated, ensuring a satisfying dining experience.
Summary topics
Texture (5%): Customers expressed satisfaction with the excellent flavor and texture of the product, which was mentioned multiple times in the reviews.
Order (8%): Customers appreciated the purchase, with many stating they would buy from SRF/Double R ranch again.
Steak Quality (45%): A significant amount of customers expressed satisfaction with the deliciousness and tenderness of the steaks.
Tenderness (4%): It was reported by customers that the steak has a great flavor and tenderness, making it a top choice.
Marbling (5%): It was observed by customers that the marbling of the product was excellent and highly praised.
Review topics: ["size","flavor","quality","order","value","shipping","price","service","packaging","gift","customer service","steak","texture","bag","selection","meat","expectations","results","bang","strip","waste","cut","tender","marbling","beef","cooked","new york strip","choice","dinner","srf"].
Review highlights
"Excellent quality, taste, perfect steaks and excellent customer service." — Don
"Great beefy flavor, tender and juicy." — John O.
"They were every bit as good as I have had at upscale steak/chop houses- full beefy flavor and fork-tender perfection." — Anonymous
Reviews
I always loved NY Strip
"I always loved NY Strip Steaks, but this was excellent! I would definitely recommend getting the 1.5"! I sous vide one to 130 degrees and seared it in a pan, took the juices and crusty parts and sautéed some onion and mushrooms. The steak was tender and very flavorful! I'm going to have to try one of the dry aged NY Strips! P. S. I've had NY Strips from Keen's, Peter Lugars, and a few other NYC steakhouses and the quality of SRF has proven itself to be exceptional especially if you're preparing it at home."
— Donald R. (5/5)
Recent quality of meats from
"Recent quality of meats from SRF is fading. Strip steak was tough after reverse sear. I just did up a tomahawk and a Cowboy and both were fatty and gristly, but the meat was good on reverse sear. I’m losing confidence."
— David G. (2/5)
This batch of Prime NY
"This batch of Prime NY strips were very mediocre compared to past orders. I bought them on sale so maybe they are older steaks from a deep freezer. Not really jumping at ordering again anytime soon."
— Dana W. (3/5)
Seasoning is good, salami was
"Seasoning is good, salami was good, and the steaks were excellent."
— Brad M. (5/5)
Terrific quality very impressed
"Terrific quality very impressed"
— Nicholas C. (5/5)
Excellent!!
"Excellent!!"
— David D. (5/5)
Awesome. Nice cut and great
"Awesome. Nice cut and great taste."
— Brian B. (5/5)
My son loved this. He’s
"My son loved this. He’s a big steak eater and he said this was by far the best he’s had."
— Alexander L. (5/5)
Best steaks ever.
"Best steaks ever."
— Georgann W. (5/5)
Excellent steak . . perfect arrival
"Excellent steak . . perfect arrival on dry ice. Wouldn't ever think to but steaks anywhere else anymore"
