What is New York strip steak?
Where Does New York Strip Come From?
New York strip, sometimes known as Kansas City strip, Omaha strip, or simply strip loin steak, is a staple in many steakhouses. It’s popular the world over for its delicious flavour and meaty texture. It is a steak whose reputation proceeds itself, but it you haven’t been to steakhouses very often you might never have experienced one.
So, what is it that makes New York strip such a steakhouse staple? Where does it come from and most importantly, how do you properly cook New York strip steak?
New York strip is cut from the short loin sub primal, which is itself part of the loin primal. This area is responsible for producing many quality beef cuts, such as T bone steak and sirloin steak. For New York strip, the steak can either be removed with or without the bone. We prefer to dry age our New York strip steaks with the bone in.
As the name suggests, this steak cut was first popularised in the steakhouses of New York. Here it was known as a Delmonico steak after the 1827 restaurant that offered it as its signature dish. As the steak’s popularity grew it quickly became associated with the city at large, hence the name we have today – New York strip.
Characteristics Of New York Strip Steak
All steak varieties are different based on the characteristics of the meat the cut is taken from. This influences factors like fat content and leanness. However, how it’s cut and how the animal has been reared can also impact flavour and texture. These variations, such as Wagyu or long-aged steaks, are reserved for high-end steak lovers though. Most New York strip steaks you can buy from your local or online butcher will have the characteristics listed below.
The thickness of New York strip steak, especially those without the bone, can vary depending on the butchery. Typically, New York strip steak thickness measures around 1.5 to 2 inches. Thicker cut steaks generally produce better results when cooked to medium-rare or rare, and thinner will help a medium rare cook stay moist.
New York strip is often seen as an ideal middle ground steak. It’s not beating you over the head with meaty flavour, but it still has a depth you won’t get from a round or skirt steak. This makes it a perfect pairing choice for marinades, glazes, and sauces.
Just as New York strip can come in a range of thicknesses, so too can it vary in size. It’s a relatively medium sized steak, especially when compared to large cuts like a tomahawk steak or beef roasting joints. For reference, our New York strip packs contain two steaks each weighing between 450-550g.
Due to where it comes from within the cow, New York strip steak meat is tender and contains an even fat distribution. This, combined with the meat’s fine-grained nature, also means New York strip steak has a subtle chew. Steak texture can be altered with certain treatments. For example, the dry aging process causes the natural enzymes in the meat to break down, resulting in a more tender steak.
How To Cook New York Strip Steak
With a steak that has as much pedigree as New York strip, it’s important to take care when cooking. Whatever method you choose, the steak should be prepared with a light rub of oil and salt and pepper. It should then be left out of the fridge for at least half an hour before cooking. At the end of the process, don’t forget to let the steak rest for around 5 minutes before serving.
Searing in a cast iron skillet or frying pan is a great option for cooking a steak dinner at home. It requires minimal equipment and preparation while still producing delicious flavours. After both sides of the steak have been browned, you can either finish it in the oven or add some herb butter to the pan and bast. These steps ensure the steak cooks evenly, which can be difficult to achieve with thicker cuts.
Grilling can be approached in a similar way to frying, except a charcoal grill usually reaches a higher temperature. As a result, the steak shouldn’t be cooked for no longer than 4 minutes a side although this will vary depending on the size and thickness of the steak. It can also be moved to the cold side of the grill to reach the desired level of doneness without drying out. Grilling New York strip steak is a great way to instil the meat with extra char and smoke.
A very modern method, sous vide cooking method involves submerging the vacuum-sealed steaks in hot water. This allows you to cook New York strip to an exact level of doneness. Any herbs and spices can be put in the bag with the steak as it cooks to add extra flavours. After sous vide, we recommend searing the steak on both sides for less than a minute to create a deep brown crust.
If you don’t have a vacuum sealer, then a reverse sear technique can achieve the same results. Simply place the steak in a preheated oven until cooked, then sear quickly in a hot pan to finish.
Buy New York Strip Steak UK
The Village Butchers has a wide range of succulent steak cuts perfect for date nights, BBQs, and special events. We pride ourselves on being known for quality sourced produce delivered to your doorstep at reasonable prices. The farmers we work with are some of the most trusted in the UK for traditional and speciality breeds, as well as expert butchery. Explore our products today.