New York Striploin Steaks

$14.20

Available Now!

The steak with a hundred names, the New York strip is a true cornerstone. It’s one of our favorite cuts to butcher, to cook, and to eat. Turns out, most of our customers agree. Our butchers cut your New York strip steak to order, by hand, from AAA beef. With just the right amount of marbling and thickness, what the New York strip lacks in tenderness it makes up for with tremendous flavor. Just wait until this beautiful cut reaches your door: you’ll soon realize that it doesn’t take much to bring out the best in a New York strip. Enjoy!

“A great steak with an even greater reputation.”

The steak with a hundred names, the New York strip is a true cornerstone. It’s one of our favorite cuts to butcher, to cook, and to eat. Turns out, most of our customers agree. Our butchers cut your New York strip steak to order, by hand, from AAA beef. With just the right amount of marbling and thickness, what the New York strip lacks in tenderness it makes up for with tremendous flavor. Just wait until this beautiful cut reaches your door: you’ll soon realize that it doesn’t take much to bring out the best in a New York strip. Enjoy!

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From the Head Butcher’s Counter

“New York strip steak has panache. It’s got a vibe and feel to it, a reputation. Once you see it made the right way, with that beautiful, flavorful crust, you’ll know exactly why New York strip is a king among kings.”


How the Butcher’s Prepare New York Strip Loin Steak

We recommend butter basting this bad boy on a cast iron pan, high hight, for that delicious, crusty sear that brings out all the flavor this steak is known for.

On the Grill

Simple is best when it comes to New York steaks. Season both sides of your steak with a generous amount of kosher salt and fresh cracked pepper, then cook on a high-heat grill for 5-6 minutes per side. After removing your steaks from the grill, let them sit a couple minutes before slicing thinly and serving to your (drooling?) guests.

Using a Broiler

Choose this approach for a thicker cut (two inches or more), though can use it with thinner steaks (just be careful!). You’ll need a cast iron skillet or broiling pan. Heat your broiler to high (550℉) and adjust the rack to the right distance (not too close to the flame!). Rub each side of the steak with a little olive oil, salt, and fresh ground pepper, then broil each side 3-4 minutes. After removing from the oven, let your steak rest for about five minutes before serving. Just like many restaurants do it!

In a Pan

Our favorite preparation by far. Heat a cast iron skillet to high heat and give it a generous drizzle of canola oil. Pat your steak dry, then season it generously on both sides with salt and pepper. Once the pan is hot, add your steak and check for the sizzle. Sear your steak for 4-5 minutes, then flip. Add a generous amount of your favorite butter (Tillamook or Kerrygold will do), garlic cloves, and rosemary. As the steak cooks, continue to pour the melted butter onto the top frequently, 4-5 minutes.

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