New York Strip
Balanced • Beefy • Firm bite • Classic
Scorecard
What does new york strip taste like?
Strip steak sits right in the middle: clearly beefy, moderately juicy, with a firmer, meatier chew than ribeye. It's the safest good choice on most menus.
What does new york strip look like?
A long rectangular steak with a firm band of white fat running along one long edge and light marbling through the center.
Choose New York Strip if you like
- • a balance of flavor and tenderness
- • a firm, meaty bite
- • classic steakhouse taste
Skip it if
- • you want it melt-in-the-mouth soft
- • you want maximum richness
Where it comes from: Short loin, behind the ribs — the short loin section. See the beef cut chart.
Also called: Strip Steak, Sirloin Steak (UK), Kansas City Strip, Contre-filet.
Often seen in: Steakhouses, United States, United Kingdom.
How to cook new york strip
New York Strip
Medium rare- Best methods
- Cast iron sear · Grill
- Typical thickness
- 1.25 in / 3 cm
- Time per side
- 3–4 min
- Rest
- 6 min
- Pull from heat at
- 130°F
- Final after resting
- 135°F
Score the fat strip along the edge so the steak stays flat on the pan.
Common mistake: Skipping the edge sear and leaving a rubbery fat strip.
What to eat and drink with new york strip
Balanced beefiness with a fat cap and a firm chew — it takes both rich and sharp partners well.
Sides
Baked potato with sour cream and chivesClassic
The all-American strip steak plate; the cool sour cream offsets the char.
Wedge salad with blue cheeseClassic
Cold, crunchy and salty-sharp against a firm, savory steak.
Sauces
Garlic herb butterCrowd favorite
Melts into the crust and carries the aromatics without hiding the beef.
Peppercorn sauceClassic
A strip has enough flavor to stand up to a punchy pepper sauce.
Wine
MalbecSommelier consensus
Ripe fruit and medium-firm tannin suit a medium-fat, well-charred steak.
Chianti Classico / SangioveseSommelier consensus
Acidity handles the fat cap; savory notes match the crust.