Butcher Shop Boot Camp

New York Steak Boot Camp

Join us for a month of Basic Training and acquire the knowledge and skill to prepare our American Wagyu beef to perfection. Those who choose to follow along will learn from the experts at Snake River Farms and from award-winning chefs like Hugh Acheson and Jamie Bissonnette. Plus, great deals on your favorite cuts! 

ROLL CALL - WHAT MAKES THIS CUT SO UNIQUE?

New York

The New York strip steak is a classic steakhouse steak that strikes a balance of good marbling and firm texture. Its tight grain and rich flavor make it a top tier steak for any occasion.


  • - Cut from the Loin Primal.
  • - Many butchers and chefs refer to the bone-in New Yorks as the Kansas City strip.
  • - Sourced from the rear side of the longissimus dorsi muscle.
BOOT CAMP BASIC TRAINING - HOW TO COOK A NEW YORK STRIP

Steakhouse Method

How a steak is prepared is as important as the cut you choose. The Steakhouse Method is a tried and true way to cook a New York Steak. The steak is seared on both sides in a hot cast iron pan, then finished in a 350-degree oven until it comes to your desired degree of doneness.

New York Primal

Cracked Black Pepper-Crusted Bone-In NY Strip with Smoked Blue Cheese Butter

Cooking like a boss doesn’t mean you have to be a boss to cook. It simply means you cook with confidence, using bold flavors and smart, fail-proof techniques. No other dish represents “cooking like a boss” more than James Beard-nominated Meredith Deeds' recipe for Cracked Black Pepper-Crusted Bone-In NY Strip with Smoked Blue Cheese Butter.

>>VIEW NEW YORK STRIP STEAK RECIPE