amazing-The Butcher's Guide: What is a New York Strip Steak?
The New York Strip has bold, beefy flavor, fantastic marbling and intense flavor. It’s great for grilling and often called “the ultimate griller’s steak. Cook medium-rare for maximum tenderness.
The New York strip is cut from the beef short loin subprimal, which is part of the loin primal. The loin primal is the source of many premier steak cuts – including the most tender of them all – the filet mignon. When the tenderloin is removed from the short loin, the beef strip loin remains. This subprimal is only about 16-18 inches long and will yield 11-14 steaks, depending on thickness.
The New York strip is cut from the beef short loin, sometimes with the bone attached but most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact through the short loin, the short loin will transform into T-bone and porterhouse steaks.
A good New York strip will have plenty of marbling. As it cooks, the marbling melts into the meat to infuse it with the boldest flavors among any popular steak.
Shop Omaha Steaks New York strip steaks:
Learn more about strip steak and how to cook it in our butcher’s guide:
More Butcher’s Guide videos:
What is a Filet Mignon?
What is a Top Sirloin?
What is a Ribeye?
What is a T-bone?
