A 1 1/2 inch New York strip just happens to be my favorite cut of steak. Known for its balance of bold flavor and tender texture, this cut has earned its place as a steakhouse staple. Whether you’re firing up the grill or cooking on a stovetop, it is a cut that never disappoints. Let’s dive into what makes it unique, how to prepare it, and why it deserves a permanent place on your grill.
What is New York Strip Steak?
The New York strip comes from the short loin of the cow, the same region as the tenderloin. It’s a boneless cut, though some butchers may leave the bone in for added flavor. In fact, the steak is rumored to have gotten its name from its popularity in New York City steakhouses, where it has been a menu favorite for decades.
What Makes New York Strip Unique?
A few standout qualities set the New York strip apart:
1. Flavor and Texture Balance. Because it has more marbling than a sirloin and less fat than a ribeye, the New York strip strikes the perfect balance between beefy flavor and tenderness.
2. Perfect Fat Cap. The strip steak boasts a perfect fat cap that runs along the side of the steak helps add flavor and also keeps the steak moist.
3. Versatility. This cut can be prepared simply with salt and pepper, but it’s robust enough to hold up to marinades, compound butters, or sauces.
4. Classic Presentation. Its thick, rectangular shape makes for a beautiful plate presentation, whether you’re cooking for yourself, hosting a dinner party, or trying to grab the ” perfect picture”.
How to Work with New York Strip Steak
Cooking a New York strip steak to perfection is easy with the right approach:
1. Season Simply. This cut shines with minimal seasoning. Generously coat both sides with kosher salt, freshly cracked black pepper, and maybe a little garlic powder.
2. Cooking Methods. My go-to cooking method is the reverse sear. Cook the steak on an indirect grill around 225°F until it reaches 115°F internally, then sear over high heat for a perfect crust. You can also cook it on the stove in a cast-iron skillet over high heat to get the best crust. Add a touch of oil, and sear the steak for 3-4 minutes per side. Add butter, garlic, and herbs during the final minute for basting.
3. Rest and Slice. Always allow the steak to rest for 5-10 minutes before slicing to let the juices redistribute. Of course, cut against the grain to obtain picture-perfect slices.
Why New York Strip Deserves a Spot on Your Grill
A New York strip steak offers everything you could want in a steak: robust flavor, satisfying texture, and of course versatility. Whether you’re a grilling veteran or just starting, it’s a cut that belongs on your grill. Above all, it’s easy to cook and will hold up to the boldest of sauces and toppings. Like an old friend, with its reliable marbling and buttery texture, it will never let you down.
Fire up your grill and throw on a couple of New York strip steaks and it will soon be on your short list of favorite cuts.
Where Can I find It?
You should be able to find it at any grocery store or butcher shop, but for the best quality New York Strip, I turn to American wagyu from Snake River Farms.
Other recipes you can pair with it:
Sauces:
- Mushroom Cream Sauce
- Italian Salsa Verde
- Miso Compound Butter
- Cherry Pepper Relish
- Scorpion Sauce
- Gorgonzola Cream Sauce
- Pomegranate Chimichurri
