Prime New York Striploin Steak

Prime New York Striploin Steak

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  • 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 Our Prime New York Striploin Steak

  • 100% prime-grade beef
  • Aged 30 days in-house
  • Hand cut to order by our butchers

Our prime New York striploin steak, or prime NY strip, is one of our most popular cuts of steak. Each prime centre cut striploin is hand-selected prime-grade beef, meaning you get the absolute highest grade steak. Alongside tenderloin and ribeye, the prime New York strip is one of the most popular and flavourful steaks you can buy. Cut from the middle of to the back of the animal, prime striploin steak doesn’t have the fat content you might find in a rib steak. So when you’re craving something on the leaner side, but still premium, a prime New York strip is the way to go. If you're looking for prime New York striploin steaks in the Toronto area, order online today for pick up or delivery from The Butcher Shoppe!

Goes Great In...

Enjoy your prime New York striploin in a steak salad, of all things. Just slice your striploin 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 using the grill or pan searing your prime New York striploin. This cut of steak doesn't come with a bone, so you should be able to achieve a nice sear without cooking the meat too long. Simple and easy!

How It Ships...

Our prime New York striploin steaks are hand cut to order by our Toronto butchers and then immediately vacuum sealed at their freshest, before being shipped directly to your door on our own fleet of refrigerated trucks. We deliver throughout the greater Toronto area. We also have in-store pick up available.

A prime New York Striploin comes from hand-selected prime-grade beef, which is the highest grade. At The Butcher Shoppe, we cut our New York striploins from the part of the cow beneath the back bone before the rear haunches. The prime New York striploin is a relatively lean and boneless cut of steak that's known for its flavor. Though not quite as tender as a ribeye or tenderloin, the New York striploin is still a cornerstone of most steak menus.

The Butcher Shoppe sources our prime New York striploin steaks from cattle farms near Fort MacLeod, Alberta. The dry and open-range environments of these western farms produce some of the very best Canadian striploin beef available on the market.

Pat your prime New York striploin steak dry to eliminate extra moisture before you cook it. Next, season your steak with salt and fresh cracked pepper to enhance the flavour of the prime grade meat. Though we sell cuts from 10oz up to 22oz, we recommend using a one-inch (14oz) to one-and-half-inch-thick (20oz) cut so you can cook the steak long enough to develop a nice crust without overcooking the middle.

The New York striploin steak has many names, including the “Manhattan Filet,” “New York Steak,” “Strip Loin,” and “Kansas City Steak.” No matter what you call it, every prime New York striploin comes from the short loin, one of the most flavorful parts of the cow. Another fun fact is that most butchers use a scimitar to break down short loin.

“A great steak with an even greater reputation.”

The prime New York striploin steak is a true cornerstone of any steaklover's menu. The New York striploin is one of our butchers' favourite cuts to butcher, cook, and eat. With just the right amount of marbling and thickness, the prime New York striploin steak delivers tremendous flavour that will keep you coming back for more. Enjoy!

FAQs

Striploin steaks are available bone-in (also known as wing steak or bone-in striploin) and boneless (also known as New York striploin). There are also centre-cut striploins and end-to-end-cut striploins. The prime New York striploin is a centre-cut boneless steak.

We recommend getting a heavier and thicker cut of striploin steak. A thicker steak allows you more time to get that perfect inner temperature and render all the good fat that prime New York striploin has to offer.

The outcome of the cook is more important than the medium used to cook the steak. For a prime New York striploin, we suggest keeping it simple and aiming for a seared crusty outside and medium rare cook throughout the steak. Grilling, pan frying, or broiling are all viable ways to cook a striploin. Our favorite way to prepare a prime New York striploin, however, is to season the meat with salt and pepper and cook over an open grill.

At The Butcher Shoppe, we hand trim our striploin steaks and always remove the back strap. This means you won’t pay extra for scrap that creates an otherwise poor eating experience. Furthermore, we select our prime New York striploin from a smaller eye and age the meat longer than most butchers, which is how we're able to deliver thicker, more tender steaks on a consistent basis.

No, you don't need a cast iron skillet to cook a prime New York striploin. Certainly, a cast iron skillet is nice to have to prevent flare ups on the grill, stovetop, or broiler. However, you can’t beat the flavour that comes from cooking your steak on an open grill.

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 Our Butchers Prepare a Prime New York Striploin Steak

We recommend butter basting your steak on a cast iron pan on high heat to create a delicious, crusty sear that brings out the distinct flavor that prime steak is known for.

On the Grill

Simple is best when it comes to prime New York striploin steaks. Season both sides of your steak with a generous amount of kosher salt and fresh cracked pepper, then cook the meat on high heat for 5-6 minutes per side. Let the steak sit for a couple minutes after removing it from the grill, then slice it thinly and serve to your guests.

Using a Broiler

If you have a thicker cut prime New York striploin (two inches or more), the brioler can be your best friend for cooking. Use a cast iron skillet or broiling pan if available. Heat the broiler to high heat (550℉) and make sure the rack is not too close to the flame. Season each side of the steak with olive oil, salt, and ground pepper, then broil each side for 3-4 minutes. Let your steak rest for about five minutes after it's finished cooking, then serve.

In a Pan

Heat a cast iron skillet to high heat and add a generous amount of canola oil. Pat your prime striploin steak dry, then season both sides with salt and fresh pepper. Add your steak to the hot pan and listen for the sizzle. Sear the steak for 4-5 minutes, then flip it. Add a generous amount of your favorite butter along with garlic cloves and rosemary. Continue to pour the melted butter onto the top of the steak as it cooks for 4-5 minutes.