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.
Humanely Raised Beef
Wet-Aged For 21+ Days
Cut by Master Butchers
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 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 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.
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
Understand the grading scale
SRF Black® · BMS 6–8
Exceeds USDA Prime marbling standards. The benchmark for American Wagyu, available across our full range of cuts.
SRF Gold® · BMS 9–10
Substantially more intramuscular fat than Black®. Richer flavor, more forgiving to cook, visibly different cross-section.
Gold Plus™ · BMS 11–12
The top of our range. Available in limited quantities on select cuts only.
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 SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ 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.
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: 4.7937565 / 5 from 1954 reviews.
AI Generated Review Summary
The Wagyu New York Strip Steak is celebrated for its exceptional marbling, tender texture, and fantastic flavor. Customers appreciate the quality and cut, and many consider it the best steak they've ever had. Shipping is also fast and efficient.
Summary topics
Marbling (9%): It was noted by customers that these steaks are so good with such great marbling they make a ribeye seem a bit tough.
Shipping (3%): It was highlighted by customers that shipping was fast and efficient, with many mentioning it as a positive aspect.
NY Strip Quality (8%): Customers expressed appreciation for the excellent and perfect NY strip, with many considering it the best ever.
Texture (4%): Customers loved the excellent texture of the product, with multiple reviews mentioning its great taste and flavor.
Flavor (22%): Based on many customers, the flavor of this product is consistently described as fantastic, incredible, and great.
"Amazing texture and taste is unreal." — Anonymous
"This strip is beautifully marbled with a rich meaty flavor and melt in your mouth tenderness." — Michael H.
"Excellent quality steaks with outstanding marbling Pleasantly surprised to receive larger steaks than expected" — Wayne P.
Reviews
We’ve gotten this steak several
"We’ve gotten this steak several times now. The tomahawk, the cowboy, fillets, and the top sirloin, and all of it is universally excellent. The cooking instructions are very helpful, particularly because I typically like a more rare steak, but with this delicious Wagyu, a deeper cook, brings out better flavor. It’s always fun to see what deals are coming up and the only downside is it spoils me from other steaks so we keep ordering it more often. Well worth what you pay and a good value over overall."
— Samantha H. (5/5)
Tasty steak. Rich and very
"Tasty steak. Rich and very well marbled. I first had their brand at Eddie V’S. Fell in love with the brand then!"
— John S. (5/5)
STILL THE BEST EVER!!! I'm
"STILL THE BEST EVER!!! I'm ordering more right now. I've been following your Reverse Sear directions with these strip steaks, and they are absolute perfection. With a perfect crust. These don't need anything else. No pan sauce, no nothing. Absolute perfection!"
— Tracy R. (5/5)
Love the NY strips but
"Love the NY strips but Ribeye is the winner of all steaks"
— Michael R. (5/5)
Great steaks! I’ll only buy
"Great steaks! I’ll only buy from Snake River Farms going forward!"
— William J. (5/5)
never disappointed no matter what
"never disappointed no matter what cut or which animal!"
