SRF Black® NY strip steak raw on black plate
SRF Black® NY strip steak raw on black plate
raw SRF Black® NY strip steak on black plate
raw SRF Gold® NY strip steak in cast iron skillet
SRF Gold® NY strip steak in skillet
cooked and sliced NY strip steak on cutting board with rosemary sprig and salt
SRF Black and Gold steak comparison on rack with pan
NY strip steak size and thickness comparison

Wagyu New York Strip Steak

American Wagyu

$55.00

SRF New York strip steaks are cut thick with generous marbling, amazing flavor and a firm, yet tender texture. Our strip steaks are offered in a variety of grades and sizes.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Humanely Raised Beef

Humanely Raised Beef

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Cut by Master Butchers

Cut by Master Butchers

Details

Cooking Tips

Beef Grading

The New York strip has a renowned history and is the first choice for many discerning steakhouse patrons. SRF American Wagyu NY strip steaks are carefully cut by hand so there is natural variation in size. Each thick NY strip has the amazing flavor and tight texture beef experts associate with a great New York strip steak. Of course, these are American Wagyu beef, so they're deeply marbled with a wonderful complexity and subtle sweetness that provides a one-of-a-kind steak eating experience.

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 beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

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. 

Frequently 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.

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. 

You May Also Like