New York Strip Steak | Wagyu-Angus Cross

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. This makes the New York Strip the PERFECT steak for sharing because every bite will be similar.

As all Wagyu steers, it was fed a grain-based diet and treated to the highest standards so it brings the best flavor and tenderness to your table.

HOW DO I COOK IT?

You can make the New York Strip in the oven, grill or stove. You can also smoke it. We recently made a video of cooking our New York Strips topped with Bone Marrow.

 

WHAT MAKES THIS STEAK SPECIAL?

Our Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade on a good USDA Prime Steak. This is one of the best price / value propositions at Meat N' Bone.

This steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.

 

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)

 

The strip is cut from the short loin, from a muscle that does little work, like the filet.

Source: Australia