New York Strip Steak

This steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip. Why is it called “New York”? It’s where it all began – the great steakhouses of New York City. This highly recognized steak is a butcher’s favorite and a people’s choice. Our personal favorite, the Wagyu New York Strip Steak is extremely tender and highly marbled, with a bold flavor.   Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.

Grade: Prime

Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts. 

Good for:

Grill, Pan sear, Reverse sear

Cooking:

Grill:

• Season several hours before cooking with salt and pepper
• Cook on medium heat and remove from direct heat after 2-3 minutes on each side
• Remove from heat and let rest after reaching desired temperature (145 degrees F for medium rare, 160 degrees F for medium)

Pan fry:

• Season steak lightly with salt and pepper
• Grease the pan with butter (lightly, as the marbling of Wagyu produces high amounts of juices)
• Sear for 3-4 minutes per side based on desired doneness (145 degrees F for medium rare, 160 degrees F for medium).

Resting meat is important because the heat of cooking pulls the juices in the meat toward the surface. 

 Grilling Guidelines:

Grilling Time Guidelines (beefitswhatsfordinner.com)