Prime New York Striploin Steak
Prime New York Striploin Steak
- Always cut-to-order by an artisanal butcher
- Free delivery on orders over $250
"AKA New York Strip. For those that like it on the leaner side.”
The Quick Facts on Prime Striploin Steak
- 100% prime-grade beef
- Aged 30 days
- Hand cut to order
One of our most popular cuts, the prime centre cut striploin steak is hand-selected prime-grade beef, meaning you get the absolute highest grade delivered to your door.
Also known as New York Strip, prime striploin is one of the most popular and flavourful steaks you can buy, alongside tenderloin and ribeye. Cut from the middle of to the back of the animal, striploin steak doesn’t have the fat content you might find in a rib steak. So if you’re looking for something on the leaner side, but still premium, prime striploin steak is the way to go.
Goes Great In...
A steak salad, of all things. Just slice your New York strip thinly and mix it into a fresh salad, including avocado, creamy balsamic, cherry tomatoes, and some gorgonzola crumbles.
Our Preferred Preparation for Prime New York Striploin Steaks
We recommend the grill or pan searing for your prime striploin steak. This cut doesn't come with a bone, so you should be able to achieve a nice sear without cooking the steak too long. Simple and easy!
How It Ships...
Our prime New York striploin steaks are cut to order, then immediately vacuum sealed at their freshest, before being sent directly to your door on our own fleet of refrigerated trucks.
Our New York striploins 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.