NEW YORK STRIP – AN UNLIKELY HERO

This delicious steak comes from the short loin of a cow and is considered among the higher-end cuts of beef (like the ribeye). It is particularly tender as it comes from a part of a cow that isn’t heavily used.

As a standalone, it’s referred to as a New York strip. However, it is known by other names in different places. Those other names are; strip loin steak, sirloin steak, hotel steak, ambassador steak, Kansas strip, contre filet, club sirloin steak, Delmonico steak.

You’ll find this tender, perfectly sized flavorful cut of beef in most of the prestige steakhouses. It is found on the top area of the sirloin, the longissimus, that’s called strip loin/ top loin and starts off with a short loin from which a tenderloin has been removed to produce a bone in strip loin.

History of the steak

Anywhere you go and ask, this topic never fails to start a debate. Some credit the swiss brothers, Giovanni and Pietro Delmonico (and their namesakes) 1827 New York restaurant.

Originally known as Kansas City strip steak, the Delmonico began serving their version of it in their restaurant in New York.

The cut of steak used to make the famous Delmonico steak was taken from the shorter side of the beef loin. Originally, it was prepared bone-in but due to the customer’s complaints, it was then served boneless in hope of giving them a seemingly better eating experience.

They served theirs boneless and turned it into what they believed was a more refined cut. This was then called the New York Strip. Nowadays, whether bone-in or boneless, the two are basically one and the same.

Why is it famous?

Just with a bite, you’ll fall in love with the bold, beefy flavor that will wrap you up. Not to mention, it is one of my top 3 steaks.

It’s cut from the beef short loin subprimal where many premier steak cuts come from including the most tender filet mignon.

It has a bold, intense taste with beefy notes. It isn’t the tenderest of steaks, but it gives a great bite and solid chew that a lot of people love. The rich marbling in this steak gives it a melty delicious taste and a strong flavor that will up your eating experience.

Bone-in VS boneless

Even though most of the steaks are cut as boneless, there’s an option to have the bone left in. The bone-in steak is actually great and hard to beat. It doesn’t have a lesser taste compared to the boneless like most people would expect.

The bone insulates the meat when you’re cooking your New York Strip. This allows the meat to retain moisture and all the coveted juiciness. Also, when cooked at high temperatures, the bone and its marrow infuse the meat with an extra flavor.

However, the bone-in steak requires more skill to get the perfect doneness since the potion closer to the bone cooks slower than the further away parts.

Best way to season New York strip

You can season with salt and pepper just before you sear your steak as this steak doesn’t particularly need much to make them greater. You can also decide to add flavorings like herbs and aromatics (e.g. Rosemary, garlic, shallots) that will flavor the oil used for cooking the steak.

Cooking Perfect New York Strip

  • Make sure your steak is at room temperature by taking it out of the fridge about 20 to 30 minutes before.
  • Season generously on both sides using the desired seasonings.
  • Put a little oil in a pan and heat it until it becomes very hot and then sear the steak until its golden brown on both sides.
  • Melt a tablespoon of butter in the pan and add garlic cloves and fresh thyme sprigs or any other seasonings.
  • Make sure the steak is wholly coated with the butter.
  • Bake the steak in an oven to your desired doneness.
  • Wait for 5 minutes after it’s done and add the pan juices over it.
  • Enjoy.

You can also check out this delicious Gordon Ramsay’s recipe for a more detailed New York strip recipe. 

Tips for cooking New York Strip

  • Use heavy pans like the cast iron pan or an enameled pan to get a nice crust on the cooking steak.
  • While using garlic and thyme meat is great, you can also add other herbs (rosemary, sage) or even fresh parsley or basil at the end of the cooking.
  • Serve the steak immediately after those 5 minutes of resting time. If there’s leftovers, store in the fridge for up to 3 days. When you want to eat it, reheat on stove top or in a microwave making sure it isn’t overcooked.
  • Use a neutral flavored oil with a high smoke point (canola oil, corn oil, safflower oil etc. )to get a nice crust.
  • Check when your steak is done by using a digital probe thermometer.