New York Strip

This is often considered among the highest quality cuts of beef, along with the Filet Mignon, the Ribeye, and the Porterhouse or T-bone steaks. This is because of the marbling typically found in these tender cuts of beef, and the Wagyu fat makes this marbling that much better tasting – hence the reason for their huge demand and higher price. Indulge in the rich and succulent taste of Wagyu New York Strip, known for its superior marbling and tenderness. These highly sought-after cuts are praised for their unbeatable quality, making them a top choice for any steak lover.

Preparation

The New York Strip is a perfect grilling cut, but it is always quite flexible and can also be skillet-cooked, broiled, sous vide, and definitely reverse-seared. Let the steaks come to room temperature on the counter for at least 30 minutes before you cook them so they cook evenly. Use a meat probe and shoot for a final internal temperature of 135º (medium rare) for the best recommended results. The Wagyu New York Strip is not only perfect for grilling, but its versatility allows for other cooking methods such as skillet-cooking, broiling, sous vide, and reverse-searing. To ensure even cooking, it is recommended to let the steaks come to room temperature for at least 30 minutes before cooking. By using a meat probe, you can aim for a final internal temperature of 135º for the most optimal results.

Alternative names

The New York strip is sometimes referred to as the Ambassador Steak, Club Steak, Hotel Cut Steak, Kansas City Strip Steak, Shell Steak, or Top Loin Steak.