SRF Black® NY strip steak raw on black plate |SRF Black®|1"|1.5"

Wagyu New York Strip Steak

American Wagyu

$55.00

SRF New York strip steaks are cut thick with generous marbling, amazing flavor and a firm, yet tender texture. Our strip steaks are offered in a variety of grades and sizes.

Grade: SRF Black®

SRF Black® SRF Gold®

Size: 1"

1" 1.5"

Product variants

SRF New York strip steaks are cut thick with generous marbling, amazing flavor and a firm, yet tender texture. Our strip steaks are offered in a variety of grades and sizes.

Humanely Raised Beef

Wet-Aged For 21+ Days

Cut by Master Butchers

The New York strip has a renowned history and is the first choice for many discerning steakhouse patrons. SRF American Wagyu NY strip steaks are carefully cut by hand so there is natural variation in size. Each thick NY strip has the amazing flavor and tight texture beef experts associate with a great New York strip steak. Of course, these are American Wagyu beef, so they're deeply marbled with a wonderful complexity and subtle sweetness that provides a one-of-a-kind steak eating experience.

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.

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

Details

The New York strip has a renowned history and is the first choice for many discerning steakhouse patrons. SRF American Wagyu NY strip steaks are carefully cut by hand so there is natural variation in size. Each thick NY strip has the amazing flavor and tight texture beef experts associate with a great New York strip steak. Of course, these are American Wagyu beef, so they're deeply marbled with a wonderful complexity and subtle sweetness that provides a one-of-a-kind steak eating experience.

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

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

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 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.

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.

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: 4.792531 / 5 from 1928 reviews.

AI Generated Review Summary

The Wagyu New York Strip Steak is celebrated for its exceptional marbling, tender texture, and fantastic flavor. Customers appreciate the quality and cut, and many consider it the best steak they've ever had. Shipping is also fast and efficient.

Summary topics

Marbling: 9%
Shipping: 3%
NY Strip Quality: 8%
Texture: 4%
Flavor: 22%

Review topics: ["size","flavor","quality","work","value","shipping","price","order","packaging","gift","texture","service","treat","customer service","consistency","steak","gold","mouth","bag","meat","bite","thickness","waste","strip","expectations","results","joy","marbling","favorite","solution"].

Review highlights

"Amazing texture and taste is unreal." — Anonymous
"This strip is beautifully marbled with a rich meaty flavor and melt in your mouth tenderness." — Michael H.
"Excellent quality steaks with outstanding marbling Pleasantly surprised to receive larger steaks than expected" — Wayne P.

Reviews

Another winner from SRF! I

"Another winner from SRF! I stocked up on sale. As is usual for me. . . prep was simple. Pre-salted with Kosher salt. Bring to room temp before ploping into hot cast iron skillet. (Wipe pre-salt off and be sure steak is patted dry before putting into hot skillet. I also like to put about 1T. of beef tallow into skillet before meat. I like about 3 minutes on each side at med. high including searing. Yummmm!"

— jean s. (5/5)

Ordered these steaks for a

"Ordered these steaks for a dinner with special friends. Used a Cooks Country preparation intended to avoid flareups when preparing NY steaks indoors. These were out of this world! so incredibly tender and flavorful, not too fatty. Yes, they were pricey but so worth it!"

— Patricia S. (5/5)

Beautiful marbling, great flavor!

"Beautiful marbling, great flavor!"

— Harold R. (5/5)

I can safely say these

"I can safely say these are the best piece of meat I have ever has… A bit pricey but well worth it !!!! Items are packed well in a reusable good looking cold bag…"

— Dorothy G. (5/5)

They were better than my

"They were better than my last purchase from a different ranch. I would call them good but not great."

— Paul H. (5/5)

Still one of the best

"Still one of the best cuts of beef I’ve ever cooked. Recommend to everyone"

— Andrew E. (5/5)

Fabulous! I grilled these up

"Fabulous! I grilled these up on oak and hickory charcoal with Borsari Savory Blend and it was absolute perfection. It was very reminiscent of the Gibson's Italia Carrara 640 Wagyu steak here in Chicago. It's amazing when a NY strip has that level of tenderness. The tremendous fat content makes it out of this world."

— Timothy B. (5/5)

Delicious steaks! Cut like butter.

"Delicious steaks! Cut like butter."

— Richard J. (5/5)

Tender, flavor is outstanding and

"Tender, flavor is outstanding and hearty."

— Julie W. (5/5)

The Wagyu strip steaks are

"The Wagyu strip steaks are my favorite!"

— Debra K. (5/5)