How to Cut a NY Strip Steak

A New York strip steak is one of the most popular and tender beef steaks in America. It comes from the short loin of the cow, a muscle that does little work and makes the meat particularly tender.

It’s a great cut for grilling or pan-searing. But before you get started, it’s important to know how to cut a ny strip steak properly.

Thin Cuts

A New York strip steak is a popular steak cut that is often found in steakhouses. It’s also known as ambassador steak, Kansas City strip, Omaha strip and more.

It’s named after New York City steakhouses where it originated and is one of the most common and beloved cuts in beef. It’s tender, flavorful and versatile — it can be grilled, pan-fried or seared in a cast iron skillet.

The key to cutting a nice-looking strip steak is to cut it into smaller pieces. This will help retain its thickness and ensure even cooking.

Another tip is to acclimate the meat before cooking. This will allow it to come closer to room temperature so that it cooks more evenly and can reach the desired doneness faster.

Thick Cuts

One of the most popular steak cuts is New York strip, or short loin. This cut comes from the area behind the ribs, and it’s a tender cut that makes for excellent grilling or pan-frying.

Its rich marbling and robust flavor make it a great choice for steak lovers who enjoy bold flavors. It also has a solid chew and a good bite, so it’s a perfect steak for any occasion.

While there are many ways to cook a steak, grilling is often preferred for its high heat and quick searing time. However, the thickness of a steak can affect its cooking times.

In general, chefs recommend using steaks that are at least 1.25 inches thick. This will provide a more even cook and better chances of achieving the desired doneness level. For those who want a thinner steak, a 1-inch-thick piece is fine as well, but keep in mind that it’ll take longer to reach your desired internal temperature.

The Fat Cap

A NY strip steak is a classic beef cut that has a nice balance of lean meat and rich fat cap. It’s a cut that everyone will love.

It has a thick, pronounced fat cap that gives it a unique buttery flavor and melts in your mouth when cooked. It also helps keep the juices in the meat during cooking so you can get a juicy, robust bite.

The New York strip is a great choice for grilling or skillet cooking because it has a lot of intramuscular marbling. This means that the fat in the steak can be rendered during the cooking process.

This gives the steak a nice, buttery flavor. It’s a great choice for those on a low-fat diet or who prefer a heartier meat with more flavor.

Before you start cutting your steak, it’s important to trim the fat cap away. It’s easy to do and will benefit your steak a great deal!

The Edges

A well-cut ny strip steak is a high-quality piece of meat. It can be a pricey cut, but it’s also one of the most delicious steaks available.

It’s important to buy a cut that is even in thickness. This helps with cooking, since you’ll be able to cook your steak evenly.

Ideally, the thickness should be one and three-quarters of an inch. If your steak is too thin, it won’t have enough surface area to brown.

This is why it’s important to buy a high-quality ny strip steak that’s thick enough to cook properly. Then, you’ll be able to enjoy the best steak ever.

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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