Over the last year we have been on a quest to find high quality grass fed beef. We have found it. Grass fed does not marble well, so we were surprised to find these steaks that grade USDA Choice. Considering these cows are fed grass their entire life, this is quite an accomplishment.
The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.
The strip is cut from the short loin, from a muscle that does little work, like the filet.
Best Cooked: Medium-Rare, Medium, Medium-Well
Suggested Reads on cooking NY Strip:
How To Cook Perfect Steak on the Stovetop in 3 Steps (Via thekitchn)
Pan-Seared Strip Steak (Via MyRecipes)