A Classic Cut:
USDA Prime
New York Strip

When most people think about a traditional steakhouse dinner, the New York Strip is likely what they picture. Well-marbled and tender with a flavorful bite, the New York Strip Steak is a slightly leaner cut with a tighter, firmer texture. Our New York Strip comes from purebred steer that’s grain-fed and raised on small and big farms across the Midwest. It’s USDA Prime — the top designation that less than 2% of all beef nationwide earns. If you're looking for a well-balanced steak with moderate marbling that lands somewhere between a Filet Mignon and a Ribeye, this is it.


New York Strip Origins

The New York Strip comes from the top part of the short loin, behind the ribs. It’s close to the tenderloin, but gets slightly more exercise, which means it’s significantly more marbled than a Filet Mignon but not quite as marbled as the Ribeye or Tomahawk. It tends to hold the majority of its marbling around the edges, which makes it more tender and gives it a tighter texture throughout.

Preparing The Perfect New York Strip

After the aging process, each Prime New York Strip steak is seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. As for recommended temperature, we believe that your way is always the right way. Once your steak leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime New York Strip below.

Is A New York Strip The Cut For You?

Choose this cut if you’re looking for a steak that is:

  • Marbled mostly around the edges but not throughout the center
  • As classic as it gets when it comes to steakhouse selections
  • Richer than a Filet but not as unctuous as a Ribeye
  • Generous in size, weighing in at roughly 16oz
  • Boneless with a firmer texture and mouthfeel, though it’s worth noting that we also have a Bone-In New York Strip in our Chef’s Reserve selection on A Taste For Twosday if you prefer that style instead

Best New York Strip Companion

Truffle-Poached Lobster

We can think of no other culinary combination more luxurious than an expertly seared Prime New York Strip and buttery poached lobster. Add truffle, béarnaise, and caviar, and well, you might just feel a bit like royalty. When these ingredients come together, they make an exquisite dish that’s somehow refined and robust all at once. EXPLORE OUR OTHER STEAK COMPANIONS >

Best Butter Pairing

Herbed Horseradish

Tangy and spicy, our herbed horseradish adds just the right amount of heat to our Prime New York Strip Steak. It delivers a peppery zing from the horseradish and fresh herbaceous notes from the parsley.

Ideal Wine Pairings

Red Blend

If you prefer a lighter-style red, a fruit-forward red blend is always an excellent choice. With enough body, it can stand up to the richness in our Prime New York Strip beautifully. EXPLORE MORE >

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