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NY Strip Steak
NY Strip Steak
Photo coming soon
Where It Sits in the Hierarchy
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Price-wise, NY strip falls in the upper-mid range — more than sirloin, usually less than ribeye or filet.
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It's from the short loin, which is a muscle that doesn't do much work, so it's naturally tender.
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The marbling is moderate — enough for great flavor and moisture, but not so much that it's overwhelmingly rich like a ribeye can be.
How to Cook It
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Cast iron or grill.
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Same approach as sirloin — get it to room temp, high smoke point oil, ripping hot pan, hard sear on both sides.
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About 4-5 minutes per side for a standard thickness.
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There's a fat cap along one edge — sear that edge too by holding the steak on its side with tongs for 30-60 seconds.
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That fat should be rendered and crispy, not white and chewy.
The Fat Cap
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The strip of fat along the edge is the signature of this cut.
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Don't trim it off before cooking — it renders and adds flavor to the whole steak.
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Sear it directly on the pan surface.
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When it's done right, it should be golden, crispy, and almost like a bonus bite.
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If it's still white and rubbery, you didn't render it enough.
Quick Tips
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Sear the fat cap edge — hold the steak on its side with tongs
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Salt, pepper, garlic powder — keep it simple for a quality cut
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Pull at 130°F for medium rare, rest for 5 minutes
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A strip steak is the best cut for learning what a proper sear looks and feels like
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