Our founders favorite NY Strip, its cut a different way than the traditional american strip... but tastes just as good (arguably better). Its extremely thick and juicy.
The strip is cut from the short loin, from a muscle that does little work, like the filet.
It 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.
Average Serving Size: Male 12 Oz (1 filet) / Female 8 Oz (3/4 filet)
Best for: Grilling, Pan Seared
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)
This item MIGHT be delivered frozen.