Cuts · Steak
New York Strip
Lean but tender — even cut, leaner than ribeye. Pan-sear or grill medium-high.
$22.00 each
avg 15 oz
About this cut
The New York strip comes from the short loin — the long muscle that runs along the spine just behind the ribs. It's a working muscle, but only barely, which gives the strip its signature combination: more tooth than a ribeye, far more tender than a sirloin, and a clean rectangular shape that's easy to portion and easy to cook evenly.
Why Piedmontese matters here
Piedmontese strips run leaner than commodity strips, with a fine grain that holds onto seasoning and a fat cap that renders cleanly without the greasy slick a heavily-marbled commodity strip can leave on the plate. Because the muscle itself carries less intramuscular fat, the beef flavor is purer — you taste the animal, not the rendered fat. Cook it medium-rare and it eats like a steak that respects you.
How to cook it
Recommended method
Pan-sear or grill at medium-high. Cast iron, neutral oil, about 4 minutes per side for a 1-inch strip, basting with butter and thyme the last minute. Pull roughly 10°F earlier than you would for an Angus steak — around 120°F off the heat — and rest 5 minutes for a perfect medium-rare finish.
Internal temp targets (pull early — Piedmontese cooks faster)
- Rare: pull at 115°F
- Medium-rare: pull at 120°F — our recommended doneness
- Medium: pull at 130°F
- Well-done: not recommended — Piedmontese will dry past medium
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