When most people think about a traditional steakhouse dinner, the New York Strip is likely what they picture. Well-marbled and tender with a flavorful bite, the New York Strip Steak is a slightly leaner cut with a tighter, firmer texture. Our New York Strip comes from purebred steer that’s grain-fed and raised on small and big farms across the Midwest. It’s USDA Prime — the top designation that less than 2% of all beef nationwide earns. If you're looking for a well-balanced steak with moderate marbling that lands somewhere between a Filet Mignon and a Ribeye, this is it.
RESERVE A TABLENew York Strip Origins
The New York Strip comes from the top part of the short loin, behind the ribs. It’s close to the tenderloin, but gets slightly more exercise, which means it’s significantly more marbled than a Filet Mignon but not quite as marbled as the Ribeye or Tomahawk. It tends to hold the majority of its marbling around the edges, which makes it more tender and gives it a tighter texture throughout.
Preparing The Perfect New York Strip
After the aging process, each Prime New York Strip steak is seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. As for recommended temperature, we believe that your way is always the right way. Once your steak leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime New York Strip below.
Temperature Check
We believe that your way is always the right way. If you have any questions about our steak temperature standards, our dedicated Associates will help guide you toward the right temperature for you.
Is A New York Strip The Cut For You?
Choose this cut if you’re looking for a steak that is:
- Marbled mostly around the edges but not throughout the center
- As classic as it gets when it comes to steakhouse selections
- Richer than a Filet but not as unctuous as a Ribeye
- Generous in size, weighing in at roughly 16oz
- Boneless with a firmer texture and mouthfeel, though it’s worth noting that we also have a Bone-In New York Strip in our Chef’s Reserve selection on A Taste For Twosday if you prefer that style instead
