New York Strip Steak
Depending on your region, you may also know this steak as the Kansas City Strip Steak. Boneless and lean, the strip steak is one of the easiest cuts to eat (beyond it being incredibly delicious). When cooking, keep an eye on the doneness—because it doesn’t have a lot of fat, it can overcook faster than a ribeye. Keep your thermometer nearby and don’t forget to let it rest after you take it off the heat.
Recommended Cooking Methods:
Grilling — Searing — Sous Vide & Reverse Searing
- Heat a few tablespoons of oil in a cast iron over high heat until lightly smoking. Add salted steaks and sear on both sides until a dark golden crust forms. Rest at least 10 minutes before enjoying.
- Rub steak with oil, salt, and pepper. Grill over high heat and rest for at least 10 minutes before enjoying.