New York Strip
The New York strip is a classic steakhouse cut known for its bold beefy flavor and satisfying chew. Cut from the short loin, it has less marbling than ribeye but offers a firmer texture with a characteristic fat cap along one edge.
Formation
- 1.Cut from the short loin primal
- 2.Contains the longissimus muscle
- 3.Strip of fat on one side
- 4.Moderate marbling compared to ribeye
Psychology
The NY strip appeals to those who prefer a more substantial, beefy chew over buttery tenderness. Its moderate marbling provides great flavor without being overly fatty, making it a steakhouse favorite.
Selection Tips
- ✓Look for even marbling distribution
- ✓Fat strip should be firm and white
- ✓Avoid steaks with large pockets of fat
- ✓1-1.25 inch thickness is ideal
Quality Indicators
- →Consistent color throughout
- →Marbling present but not excessive
- →No gristle or silverskin visible
- →Firm to the touch
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Common questions about this cut
NY strip is leaner with a firmer texture and more pronounced beef flavor. Ribeye has more marbling, making it richer and more tender. Strip has a fat cap on the side; ribeye has fat throughout.
The name originated from Delmonico's restaurant in New York City, which popularized the cut in the 1800s. It's also known as Kansas City strip (bone-in), strip loin, or sirloin strip in different regions.
The fat cap renders during cooking and adds flavor, but whether you eat it is personal preference. Many trim it after cooking. Score it before cooking to help it render and prevent curling.