“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. With just the right amount of marbling and thickness, what the New York strip lacks in tenderness it makes up for with tremendous flavor. Enjoy!
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.
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... Our favorite way to cook striploin, however, is seasoned with salt and pepper over an open grill.
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.
From the Head Butcher’s Counter
How the Butcher’s Prepare New York Striploin 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.