Beef · Loin
Bone-In Strip Steak
A New York strip with the bone left on. Same tender, beefy bite with a little extra flavor from the bone.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Bone-in |
| Tenderness | Very tender |
| Also called | bone-in New York strip, strip steak bone-in |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
This is a strip steak cut with part of the backbone still attached. The meat is the same as a boneless New York strip: firm, tender, and flavorful with a thin edge of fat. Many cooks feel the bone adds flavor and helps the steak cook a bit more evenly near it. It is a good steak for the grill, a cast-iron pan, or broiling.
Cook’s tipLet it come close to room temperature before cooking, then sear hot. Cook to at least 145°F and rest three minutes.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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