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NY strip also called strip steak or Kansas City strip is a tender, flavorful cut from the short loin with a characteristic strip of fat along one edge.
The cut became famous at Delmonicos restaurant in NYC in the 1800s. It is also called strip steak because it is the strip of meat remaining after the tenderloin is removed.
NY strip is leaner with a firmer, more uniform texture. Ribeye has more marbling and is juicier. Strip has a fat cap on one side but less internal marbling.
Most prefer medium-rare 130-135F to medium 135-145F. Strips leaner nature means it can become tough if overcooked beyond medium.
Refrigerate for 3-5 days or freeze for up to 12 months. Rest for 5 minutes after cooking.
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