New York Strip

beef cuts explained

New York Strip

Cow Diagram of New York Strip Beef Cut

What Is It?

An American favorite, the New York Strip, originally known as the bone-in Kansas City Strip Steak, has an intriguing history. While the names are now used interchangeably, it is believed that Midwest restaurant owners removed the bone from the Kansas City Strip Steak to appeal to their “fine dining clientele,” thus giving birth to the New York Strip. This leaner cut of meat contains less marbling compared to other favorites like the Porterhouse and Ribeye. While it may not be the most tender steak, it is beloved for its satisfying bite and solid chew. The rich marbling inherent in this cut contributes to its robust flavor and delightful eating experience.

When it comes to choosing between boneless or bone-in New York Strip, we always recommend trying it bone-in. The bone acts as an insulator during cooking, keeping the meat closest to it slightly cooler than if it were cooked off the bone. This slows down the transfer of heat onto the meat, allowing the steak to retain its moisture and juiciness. As a result, it gives the impression that the bone imparts moisture onto the meat. In fact, the meat right next to the bone can be 5°F to 10°F cooler than the rest of the steak.

how to prepare:

Now let’s explore an easy and enjoyable way to prepare a mouthwatering New York Strip right in your own kitchen using a cast iron skillet.

  1. Start by bringing your bone-in New York strip steak to room temperature. Remove it from the refrigerator about 30 minutes before cooking to ensure even cooking throughout.
  2. Preheat your cast iron skillet on the stovetop over medium-high heat. Allow it to heat up for a few minutes until it becomes hot. Properly heating the skillet is crucial for achieving a perfect sear.
  3. While the skillet is heating, generously season both sides of the steak with kosher salt and freshly ground black pepper. Feel free to add any additional seasonings or spices according to your preferences.
  4. Once the skillet is hot, add a high smoke point oil like vegetable oil, canola oil, or grapeseed oil. Swirl the oil around to coat the bottom of the skillet evenly. Note: Remember to use an oven mitt or towel to handle the hot pan.
  5. Carefully place the seasoned New York Strip steak onto the hot skillet. Allow it to sear undisturbed for about 4-5 minutes on the first side. This will help develop a flavorful crust.
  6. Use tongs to flip the steak to the other side. Continue cooking for an additional 4-5 minutes. Adjust the cooking time based on your preferred level of doneness. Use a meat thermometer inserted into the thickest part of the meat, away from the bone, to determine your desired degree of doneness. For medium-rare, aim for an internal temperature of around 130°F (54°C), for medium aim for 140°F (60°C), and for medium-well aim for 145°F (63°C).
  7. Transfer the cooked steak to a cutting board or a warm plate and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.

how to pair:

For a complete meal, we recommend serving your New York Strip steak with our homemade twice-baked potatoes available at the Deli counter. Pairing it with a classic Cabernet Sauvignon is an excellent choice. This robust, full-bodied wine offers flavors of dark fruits and notes of oak. With its high tannin levels, high acidity, and high alcohol content, it cuts through the fat of the steak while the steak’s fat helps to reduce the wine’s bitterness, creating a smoother taste sensation.

try it!

Stop by your nearest Milam’s butcher counters to indulge in the exquisite flavors and textures of a perfectly prepared bone-in New York Strip steak at home.