Cut from the strip loin in the short loin, the New York strip is a classic steakhouse favorite known for its balance of tenderness, structure, and bold beef flavor. With fine marbling and a firm, satisfying bite, it offers a richer, more robust chew than filet mignon while still remaining tender.
This is a true center-of-the-plate steak with dependable texture and deep, beefy character in every bite.
Best cooked over high heat—grilled, broiled, or pan-seared—to develop a flavorful crust while keeping the inside juicy and tender.
