The Double R Ranch New York is steakhouse classic with exceptional flavor and texture. This long and narrow steak is outstanding on the grill or in a skillet. Available in two grades and two thick cut sizes.
The Double R Ranch New York is steakhouse classic with exceptional flavor and texture. This long and narrow steak is outstanding on the grill or in a skillet. Available in two grades and two thick cut sizes.
Family-Owned & Operated
Cut by Master Butchers
Grass Fed, Grain Finished
The New York strip is a steakhouse favorite and is also known as a Kansas City strip, strip steak and hotel steak. Each Double R Ranch NY strip is hand-trimmed so it looks great on the plate and explodes with savory goodness on your palate, making it one of the best steaks for sale. These Northwest beef strip steaks are nicely marbled with a robust beef flavor and a definite grain that’s tender, but pleasingly firm to the bite. Buy your steaks online to get dinner straight to your doorstep.
Average weights:
1" - 10 oz.
1.5" - 14 oz.
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
The New York strip is a steakhouse favorite and is also known as a Kansas City strip, strip steak and hotel steak. Each Double R Ranch NY strip is hand-trimmed so it looks great on the plate and explodes with savory goodness on your palate, making it one of the best steaks for sale. These Northwest beef strip steaks are nicely marbled with a robust beef flavor and a definite grain that’s tender, but pleasingly firm to the bite. Buy your steaks online to get dinner straight to your doorstep.
Average weights:
1" - 10 oz.
1.5" - 14 oz.
Cooking Tips
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
Beef Grading
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Loin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks.
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Frequently Asked Questions
What is the difference between a New York strip steak, a Kansas City strip steak and a shell steak?
A New York strip steak is a boneless cut, sourced from the longissimus dorsi muscle towards the hind end of the steer in the area known as the short loin. It has a tight grain that creates a texture that is firm, yet still tender. This steak has excellent marbling and a robust beef flavor. Generally, a Kansas City strip steak is considered the same as a New York, but geography, history and opinion can vary. Depending on who or what resource you consult, occasionally you will see that a Kansas City strip contains the bone. There is not universal agreement on this point, and you will find most experts classify a Kansas City strip as boneless.
What cut is the New York strip?
The New York strip is cut from a muscle located within the loin primal. This muscle starts in the rib primal and extends to the round primal.
How to cook the New York strip
For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.
What is the difference between USDA Choice and Prime beef?
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.
Best oil for searing steak
For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak.
Overall rating: 4.7017765 / 5 from 788 reviews.
AI Generated Review Summary
The New York Strip Steak from Double R Ranch is celebrated for its excellent flavor, tenderness, and high-quality marbling. Customers consistently praise the rich beefy taste and the perfect cut, making it a top choice for steak lovers. The steak's texture and overall quality are highly appreciated, ensuring a satisfying dining experience.
Summary topics
Texture: 5%
Order: 8%
Steak Quality: 45%
Tenderness: 4%
Marbling: 5%
Review topics: ["size","flavor","quality","order","selection","value","shipping","service","price","packaging","gift","steak","customer service","texture","bag","meat","waste","expectations","bang","strip","results","cut","tender","marbling","beef","cooked","new york strip","choice","dinner","srf"].
Review highlights
"Excellent quality, taste, perfect steaks and excellent customer service." — Don
"Great beefy flavor, tender and juicy." — John O.
"They were every bit as good as I have had at upscale steak/chop houses- full beefy flavor and fork-tender perfection." — Anonymous
Reviews
These are the perfect breakfast
"These are the perfect breakfast steak. Pair with 2 eggs and toast for those days you need to skip lunch."
— Steven M. (5/5)
Fantastic! Some of the best
"Fantastic! Some of the best beef I have ever had."
— Bo K. (5/5)
Just had these last weekend.
"Just had these last weekend. They were excellent! Tender and delicious. Literally the best NY Strip steak I have had"
— Richard C. (5/5)
mostly good - sometimes the
"mostly good - sometimes the cut isnt the best"
— Joachim G. (4/5)
We love everything we purchase
"We love everything we purchase from Snake River Farms. The hams are exceptional!"
— Marianita M. (5/5)
This was a gift to
"This was a gift to my son for buying his first house. I’m sure it was excellent like all your products."
— Stephen E. (5/5)
This is an absolutely perfect
"This is an absolutely perfect steak. I’ve been searching for this for decades. This reminds me of how steak used to taste when I was a kid in the early 90s. If you know you know!"
— BRANDON H. (5/5)
I bought this as a
"I bought this as a gift for my son’s 26th birthday and he absolutely loved it. He said everything was delicious!"
— Lori T. (5/5)
Paired with snake river farms
"Paired with snake river farms steak seasoning it was one of the best steaks I have had in a long time."
— Eric C. (5/5)
Snake River Farms is hands
"Snake River Farms is hands down the best there is!!! You just can't get quality meat like this anywhere else. There are also not a lot of places that let you choose thickness. I've regretted every time I try some other place. SRF never let's me down and had never once decreased in their quality. Your missing out of you've never ordered from SRF."
