New York is renowned for many specialty foods. The clam chowder, cheesecake and pizza that bear the Empire City’s name are instantly recognizable.

How did the strip steak take on the name of the city that never sleeps? Let’s take a bite out of Big Apple history and discuss this famous cut’s origins. Then we’ll get to pro tips for cooking up an impressive American Wagyu New York strip steak at home.

SHOP NEW YORK STRIPS
USDA Choice
Moderate Marbling
USDA Prime 1.5"
Abundant Marbling
American Wagyu Black Grade
High Marbling
American Wagyu Gold Grade
Highest Marbling
ONE STEAK. MANY NAMES.

The New York strip has many aliases. You may see it incognito on menus as an ambassador steak, club steak, hotel steak or Kansas City strip. As this delectable cut became more popular, two names evolved as the front runners - the New York strip and the Kansas City strip.

Delmonico’s Restaurant in Manhattan is credited with coining the name "New York strip".  Established in the 1830s as the country’s first fine dining restaurant with white tablecloths and a vast wine cellar, Delmonico’s introduced many culinary delights to nascent New Yorkers, including Eggs Benedict and Baked Alaska. As the bastion of American fine dining, this venerable restaurant decided to put this cut from the striploin on their menu as the New York strip and the name became the most commonly used moniker. That being said, you can still walk into a good steak house in Kansas City and order a Kansas City strip. 

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CUT FROM THE LOIN REGION

Boneless strip steaks are cut from the longissimus dorsi muscle in the loin primal. It’s the same muscle that produces delectable ribeyes, but it runs along a steer’s entire back, spanning the chuck, rib and loin regions. The section closer to the animal’s tail gets less use than the forward areas, which leaves the loin section awash with tenderness. That most tender of all steaks, filet mignon, comes from the tenderloin, a subprimal of the loin. Separating the tenderloin from the short loin leaves the beef strip loin, which is then portioned into New York strips. You may not realize it, but a T-bone actually comprises two steaks — a New York strip and a filet mignon with their intersecting bone left intact. The rare combination of strip steak’s primal location and the superior marbling of American Wagyu beef make our New York strip an exceptional choice.

HOW TO COOK A NEW YORK STRIP LIKE A PRO

Whether you’re a die-hard griller or an experimental home chef, the cooking method you choose can make or break your American Wagyu steaks. A fast and hot cooking environment, like your grill, is great for cuts that are less than 1.5 inches thick, like the Manhattan New York Filet. Strip steaks beefier than that will benefit from a slower method, and we have two options for going that route. Always take your steaks out of the fridge about 30 minutes before cooking to let them rise to room temp. Season them with high-quality salt and pepper or your favorite seasonings before they hit the heat — and don’t forget to let them rest for five to 10 minutes before serving. Slice against the grain for the tenderest bite.

  • The Steakhouse Method - Watch Chef Hugh Acheson demonstrate this easy, year-round method with a cast iron skillet.

  • The Reverse Sear - Perfect for the 1.5-inch-thick Gold Grade New York Strip, this method slowly brings a thicker steak to your desired internal temp in the oven, then seals in flavor with a finishing pan sear.

  • Direct Grilling - See our pro tips for foolproof grilled steaks at home that look and taste like the most expensive item on the menu.
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