“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!
Our New York strip loins are cut from the part of the cow beneath the back bone before the rear haunches. It’s a relatively lean and boneless cut known for its flavor. While many aficionados point out that New York strip isn’t quite as tender as its top-billing counterparts, the ribeye and tenderloin, most agree that strip loin is a true cornerstone. Many people ask us why it’s called a “New York” strip steak. The answer is: it is and it isn’t. While we’ve certainly heard the term “New York strip” used a lot, we’ve heard it referred to as a “Kansas City steak,” too. You tell us why! We like to think that this steak has developed such a reputation over time, that its celebrity precedes it wherever it’s served—everybody wants to claim a little bit of its cool.
All of our New York striploin is sourced from farms in beautiful Fort MacLeod, Alberta. These picturesque western farms, with their breathtaking views and dry, open-range environments, produce some of the very best Canadian striploin beef that money can buy
Two pro tips straight from our top butchers: pat your steak dry to get rid of any extra moisture before you cook it; and season your New York strip simply, using salt and fresh cracked pepper, and generously. We also recommend using a one-inch (14oz) to one-and-half-inch-thick (20oz) cut so you can cook it long enough to develop a nice crust without overcooking the steak in the middle.
The New York strip steak is somewhat of a celebrity in the work of butchers and meat lovers. You’ll hear it referred to as “Manhattan Filet,” “New York Steak,” “Strip Loin,” “Kansas City Steak.” No matter what you call it, it all comes from the short loin, one of the most flavorful parts of the cow that money can buy. Oh, and another thing: most butchers use a scimitar to break down short loin.
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.
There is bone-in (also known as wing steak or bone-in striploin) and boneless (also known as New York striploin). There is center-cut striploin, as well as end-to-end-cut striploin.
Just like ribeye, the heavier and thicker your cut of striploin, the better. This allows you time enough to get that perfect inner temperature while allowing all that good fat to render. There’s just nothing like a thick-cut striploin.
Because striploin is a fattier cut, there’s a lot more room for error in terms of preparation. Our favorite way to cook striploin, however, is seasoned with salt and pepper over an open grill.
The medium matters less than the outcome. Keep it simple and aim for that seared crusty outside and even, medium rare cooking throughout the steak. As to which is better, grilling, pan frying, or broiling, the debate rages on …
All of our striploin is trimmed by hand, extra nice. We always remove the back strap, meaning you won’t pay extra for the scrap that creates an otherwise poor eating experience. Because we select our striploin from a smaller eye and age longer than most, we’re able to consistently deliver thicker, more tender steaks.
A cast iron skillet is nice to have to prevent flare ups on the grill, but especially for cooking striploin on the stovetop or broiler. Unlike ribeye, however, striploin has more room for error because it carries more fat. Still, you can’t beat the open grill.