Beef · Loin
New York Strip Steak
A tender, beefy steak from the short loin with a firm bite and a strip of fat along one edge.
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| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | strip steak, top loin steak, shell steak |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The New York strip comes from the top loin, a muscle along the back that does little work, so the meat is tender with a fine, firm texture. It has less marbling than a ribeye but good beef flavor, and a thin cap of fat along one edge. It is usually sold boneless and cut one to one and a half inches thick. It is a classic steakhouse cut for grilling or pan-searing.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & MoreBeef Cuts Chart: Primals, Retail Cuts & UsesBeef Cuts Chart: 9 Primals & How to Cook Each
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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 |
Deer season: evening drop-off 6–9 PM. See all hours