USDA Choice New York Strip is a steakhouse classic prized for its bold beef flavor, firm texture, and satisfying chew. Cut from the short loin, the Strip delivers a clean, beef-forward bite with just enough marbling to stay juicy and flavorful without excess fat. Thick-cut and hand-trimmed, it ships frozen at peak quality for confident cooking at home. Eat Wild.

• Classic steakhouse structure: firm, meaty bite with a pronounced beef flavor.
• Choice-grade balance: reliable marbling for juiciness, flavor, and everyday value.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Choice
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Hand-cut New York Strip steaks with consistent marbling and a firm, uniform grain. See the variant selector for steak count and total weight; exact thickness may vary by cut spec.

New York Strip vs. Ribeye

New York Strip offers a leaner, more structured bite with clean beef flavor, while the Ribeye delivers richer marbling and a more indulgent mouthfeel. Choose strip for balance and classic steakhouse chew; choose ribeye for maximum juiciness. Want both on the bone? See Porterhouse.

How to Cook (3 Proven Methods)

Target doneness: Medium-rare to medium. Strip steak rewards precision and benefits from careful temperature control. Use a fast, accurate thermometer and rest before slicing. See our Steak Temperature Chart.

1) Two-Zone Grill (most reliable)

• Sear over a hot zone to build crust, then finish over indirect heat.
• Rotate as needed to manage flare-ups and even browning.
• Need setup help? Try the Grill Setup Wizard.

2) Reverse-Sear (best for thick cuts)

• Cook gently at 225–275°F until ~10–15°F below target.
• Sear blazing hot 45–90 seconds per side to finish.
• Fine-tune timing with our Sous Vide & Reverse-Sear Calculator.

3) Cast-Iron Sear + Butter Baste

• Sear in a ripping-hot cast-iron skillet 1½–2½ minutes per side.
• Add butter, garlic, and herbs; baste briefly.
• Rest 8–10 minutes before slicing.

Serving Suggestions

• Classic: flaky salt and cracked pepper highlight the beef.
• Steakhouse style: peppercorn sauce, béarnaise, or compound butter.
• Sides: roasted potatoes, grilled asparagus, mushrooms, or a crisp salad.

Pro Tips

• Dry brine: salt 30–90 minutes (or overnight, uncovered) for better crust.
• Don’t overcook: strip is leaner than ribeye—pull early and rest.
• Slice across the grain: preserves tenderness and structure.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Upgrade to richer marbling with USDA Prime, compare with indulgent Ribeye, or browse all Steaks. More inspiration in Recipes.

Chef’s note: New York Strip is about balance—build a strong crust, finish gently, and let its clean beef flavor shine.