The New York strip is the professional’s steak — firm, beef-forward, with a clean strip of fat down one side and none of the ribeye’s richness to hide behind. It’s the cut steakhouses build their reputation on because there’s nowhere for mediocre beef to hide. Ours comes off Midwest farms and gets hand-cut 1 inch thick, fresh to your order.
How To Cook It
Hard sear over high heat to 130–135°F — the strip is built for a crust.
Typical timing: 4 minutes per side, plus a 5-minute rest
- 01Bring to room temperature and season boldly — the strip’s tight grain takes a crust beautifully.
- 02Sear over high heat about 4 minutes per side.
- 03Stand it on the fat edge for 30–60 seconds to render the strip of fat.
- 04Pull at 130–135°F for medium-rare, rest 5 minutes.
- 05Slice across the grain into thick planks.
Best for: People who order the strip at a steakhouse every single time, clean-flavored steak nights, pan-sauce projects (its fond is the best in the case).
What’s In It
Short list. Real ingredients.
Ingredients
- · 100% beef strip loin — single whole-muscle cut
Sourcing: Midwest-farm beef, hand-cut 1 inch thick at our Bemidji counter.
Leaner than ribeye with a firmer, meatier chew — high protein, real beef flavor, nothing added.
Why Butcher Shop Matters
The strip shows cutting quality instantly — uneven thickness means uneven cooking, and pre-cut grocery strips wander all over. Ours are cut to a true even inch, one at a time, after you order.
Pairs With
Goes well with these.
FAQ
Quick answers.
How big is it and how is it priced?
A 1-inch strip averages about 0.8 lb at $18.99/lb — one flat price of $15.49, exactly what you pay.
Strip vs ribeye?
Ribeye is richer and more marbled; the strip is firmer, leaner, and more purely “beefy.” If you like a steak with structure and chew, the strip is your cut.
Should I trim the fat strip?
Leave it on to cook — render it on its edge for the last minute. Trim at the table if you like, but that edge carries flavor into the whole steak.