Description
The New York steak, most commonly known as the New York strip, is a quintessential steakhouse classic celebrated for its robust, beefy flavor and firm, satisfying texture. This cut comes from the short loin of the cow, a muscle that does very little work, which is why it’s so tender.
Characterized by its rectangular shape and a moderate, even marbling of fat, the New York strip strikes a perfect balance between the leanness of a filet and the rich fattiness of a ribeye. The marbling melts into the meat as it cooks, keeping it juicy and flavorful.
While it’s a boneless cut, it’s the larger side of a T-bone or Porterhouse steak. The New York strip is incredibly versatile and well-suited for high-heat cooking methods like grilling or pan-searing. Its bold flavor profile makes it a favorite among steak lovers who appreciate a distinct “beef” taste, and it requires little more than a generous seasoning of salt and pepper to truly shine.
