Wagyu Bone-in New York Strip Steak

AMERICAN WAGYU

The SRF American Wagyu NY strip is hand-cut by our master butchers with the bone in place for a striking plate appearance and a more tender texture. Available in SRF Black® and SRF Gold®. Average weight is 18 oz.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions. SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

100% US Raised

Cut by Master Butchers

Family-Owned & Operated

Serve up a steak that surpasses the quality of the beef prepared at most restaurants with this unique New York strip. This steak is packed with rich beef flavor and possess a firm, satisfying texture. These special steaks feature beautiful marbling and exceptional taste. The meat next to the bone is insulated from the heat and emerges especially tender and juicy.

Average weight: 18 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.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

Serve up a steak that surpasses the quality of the beef prepared at most restaurants with this unique New York strip. This steak is packed with rich beef flavor and possess a firm, satisfying texture. These special steaks feature beautiful marbling and exceptional taste. The meat next to the bone is insulated from the heat and emerges especially tender and juicy.

Average weight: 18 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

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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 SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

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.

Customer Reviews

Overall rating: 4.6530614 / 5 from 196 reviews.

AI Generated Review Summary

This Wagyu Bone-in New York Strip Steak is highly praised for its exceptional flavor, quality, and marbling. Customers appreciate the rich beef taste and the tender, juicy meat next to the bone. The steak is considered a great buy and a favorite among those who have tried it.

Summary topics

steak quality (44%): Many customers stated that the steaks from SRF are the best they have ever had. (100% agreement)
bone-in strip (7%): It was highlighted by customers that the bone-in NY strip is the best they've ever had.
purchase value (7%): Customers keep praising their purchase from SRF, stating that it is always a great buy.
beef flavor (25%): Many customers expressed appreciation for the great flavor of the product, which was mentioned multiple times in the reviews.
steak marbling (10%): Customers expressed appreciation for the wonderful and excellent marbling, which was mentioned multiple times in the reviews.

Review topics: [size, flavor, quality, order, shipping, texture, customer service, steak, gift, thickness, meat, marbling, cut, strip, tender, beef, cap, crust, grill, trimming, seasoning, grade, level, new york strip, occasion].

Review highlights

"Consistently great marbling and flavor, and a good portion too!" — Laura
"Great marbling, tenderness, and taste." — Joseph D.
"Food quality was fantastic, really liked that it was a thick steak." — Thomas D.

Reviews

One of the better steaks

"One of the better steaks I’ve ever had"

— Malcolm M. (5/5)

Loved it!

"Loved it!"

— EDDY H. (5/5)

It was as usual The

"It was as usual The quality you would expect for the price."

— Gary D. (5/5)

Delicious, delicious, delicious. Melt in

"Delicious, delicious, delicious. Melt in your mouth. This is the only place to buy beef."

— Nettie H. (5/5)

Excellent cut!

"Excellent cut!"

— Rob R. (5/5)

Very tender and delicious

"Very tender and delicious"

— PHUONG T. (5/5)

Awesome steaks

"Awesome steaks"

— Brenda R. (5/5)

Always Awesome from DRF!

"Always Awesome from DRF!"

— Wayne S. (5/5)

My twenty five year old

"My twenty five year old grandson reported the strip steak was the most delicious he had ever tasted. Evidently the standard of his grilling thereof must also have been of the first order!"

— William j. (5/5)

Excellent quality. Juicy tender and

"Excellent quality. Juicy tender and flavorful"

— Barry M. (5/5)