The New York Strip has been a clear favorite for connoisseurs and chefs alike for many decades. It is also one of our favorite cuts to grill. Over the years, we have cooked and sampled hundreds of New York Strips. Here, we want to lay out the delicious details about this cut and our top tips on how to cook the perfect New York Strip.
In this article, you will get to know all about the famous New York Strip, how it got its name, how to cook a New York Strip steak, and other important tips to ensure an amazing steak dinner.
What is a New York Strip Steak?
The New York strip steak, considered one of the most luxurious and tender cuts of meat, comes from the short loin of the cow. The short loin area contains muscle with minimal stress and includes generous marbling. Therefore, it makes for a tender cut of meat. A little seasoning, patience, and a quick sear should do it most of the time. However, this tender, juicy cut can be enjoyed in many more ways.
The New York strip steak goes by many names, including Sirloin, Strip Loin, Top Loin, and Kansas City steak. It is a strip steak with the bone removed. If you buy a T-bone steak, the New York strip is on one side of the bone (long side) while the tenderloin is on the other (short side).
How Did the New York Strip Steak Get Its Name?
The name New York Strip stems from its close association and geography with the city, with many noted restaurants offering this as a signature dish from the early 1800’s. History states that a local New York restaurant named Delmonico’s offered a steak from the short loin area of a beef. They named the steak the “Delmonico Steak” and promoted it as their signature dish. Due to their close proximity to New York, this short loin cut became known as the New York Strip.
What Part of the Cow is the New York Strip?
The New York strip comes from the short loin region on the cow. Situated behind the rib and above the flank, the muscles in the short loin region do not see a lot of activity during the daily life of the cow. For this reason, the meat here is especially tender and frequently has a lot of marbling. This translates into a moist, juicy, and tender steak post-cooking as the fat automatically bastes the meat and keeps it from going dry. The steak has intense beef flavor, and its texture provides a rewarding mouth-feel.
New York Strip vs. Top Sirloin
The New York strip and the top sirloin, although situated closely on the cow, have very different flavor profiles and textures. In most cases, the top sirloin is a leaner cut of beef that has far less marbling. It is also usually cheaper to buy.
Ideal Size and Calories
New York strip steaks come in a few standard sizes. Most butchers would be happy to provide you with an 8 oz. Steak just under an inch thick. However, the ideal size in our experience is a 16 oz. Steak that is about 1.5″ in thickness. The New York strip is also considered a healthy cut of meat, with only about 250 calories of energy per 8 oz. steak. It also has the least fat content among all other loin cuts.
How to Cook The New York Strip Steak
To get a New York strip right, you have to first pay attention to the size, thickness, and quality of the meat. Thicker steaks need more time to cook and might benefit from methods like reverse searing or sous vide. However, in most cases, the best way to cook a New York strip is a quick sear on the pan or in the grill. Just buy the best quality cut you can within your budget and cook it simply for the best results.
Grilling A New York Strip Steak
Start off by getting a high quality cut from your local butcher or an online Butcher like Snake River Farms that offers Wagyu beef.
- 1 Hour before the cook, I salt my steaks with Kosher salt. I lightly cover both sides of the steak and then refrigerate for 30 minutes. Do not add pepper. Pepper burns easily. On add pepper when the steak is plated.
- After 30 minutes in the fridge, I remove them and let them warm on the counter top. It is OK to let beef move close to room temperature before grilling. This is a good time to fire up your grill and get it to high searing temps.
- I dab the steaks dry with a paper towel and then place them on the grill.
- Depending on the size of the steak, you will want to grill each side around 3 minutes. Use a meat temperature probe to know what temp the steaks are. The chart below shows steak doneness temps.
- Don’t forget that the steaks will continue to rise in temp slightly after they are removed from the grill so take them off a couple degrees before the final done temperature.
- Remove the steaks and cover lightly in foil for 5 to 8 minutes. Resting is important.
For more information, here is a detailed guide on getting that perfect grilled steak.
If you want that awesome diamond pattern on your steak, place the steaks in a 45 degree angle on the grill and flip in half the time above (Ex. 1min 45sec). Flip again but turn the steak 90 degrees. Flip after another 1min 45sec. until done.
Pan Searing New York Strip
To pan sear a New York strip, you need a very hot cast iron pan. Heat up the pan and put in a couple spoons of oil with a high smoke point, like canola or peanut oil. With the oil thoroughly hot, dry your steak of any moisture and place your salted steak on the hot pan. Sear one side and then turn. At this point, you can add a couple spoons of butter, along with other flavoring agents like garlic and your herbs of choice. Tilt the pan and use a spoon to baste the butter over the steaks.
When the internal temperature reaches your desired level of doneness, take out the steak and rest before cutting. You can also pour out the flavored, browned butter over the steak to keep it moist. Serve.
Cooking New York Steak in an Oven
Cooking steak in an oven is a last resort and we really do not recommend this method. Steaks are meant to be cooked hot and fast. We only recommend using an oven with a New York strip if you have a large, thick cut. Liberally salt your room-temperature steak before putting it in the oven. You can also use a dry rub or a marinade at this point, provided the flavor is not too intense.
Preheat your oven and cast iron pan to 450F. Allow the pan 30 minutes to absorb the heat. Once to temp, place your steak on the pan. After several minutes, flip the steak to gain a crust on both sides. Use a temperature probe to monitor the internal temperature to your liking.
Once at temp, remove and let rest under foil for 5-8 minutes. Serve.
8 Tips for a Perfect Steak
The key to a moist, tender, and flavorful New York strip is to avoid doing too much to it. Follow these simple rules and you will have a great steak.
- Don’t be cheap. Buy a quality cut of meat with good marbling.
- Salt the steak 20-30 mins before the cook.
- Allow the steak to get close to room temp before cooking
- Sear with high heat.
- Check temps to make sure you are not over or undercooking the steak to your liking.
- Rest the steak for 5-8 minutes after cooking.
- Pepper the steak when plated. Pepper burns on a pan or grill.
- Slice the steak against the grain.
A great way to enjoy the New York strip is a simple treatment with salt, pepper, lemon, and herb butter. Find the recipe here.
If you want a fancier interpretation that involves a complementary sauce, you can check out these recipes that pair the New York strip with chimichurri sauce, red wine sauce, and gorgonzola cream sauce.
What Do You think of the New York Strip?
Leave us your thought and opinions in the comments section below. We like to hear from our readers.
The Perfect Grilled Steak
- Gas or Charcoal Grill
- Instant Read Thermometer
- BBQ tongs
- Aluminum Foil
- 4 New York Striploins Our favorite are cut 1.5" thick
- 2 Tbsp Salt
- About 1 hour prior to cooking, remove steaks from fridge and completely unwrap. Trim excess fat from individual steak
- Generously salt both sides of each steak and place back in the refrigerator for ½ hour.
- Remove steak from refrigerator after ½ hour and allow steak to come to room temperature for another ½ hour. Dab the steaks dry with paper towel.
- Pre-heat grill to high heat.
- Place steaks on grill. Grill for approximately 3.5 min per side or until internal temperature reads 130oF. (medium-rare)