Cut from the top loin roast, the New York strip steak has more complexity than the tenderloin, and less fat than a rib steak (same muscle, further down the animal). Also known as strip loin steaks, New York steaks are tender, nicely marbled and a favorite of our restaurant customers.
At 10-ounces each, these boneless steaks make a perfect special meal when pan-seared and served with anything from a compound butter, to a salsa verde, to a simple herb-flecked pan sauce. We happen to love a good steak au poivre, and this one from Julia Child is a classic.
