The swinging, versatile New York Strip.

By Mark Wilhelms

4 cuts of steak

What I love most about a New York Strip is the versatility of the cut. Just like the magnificent city it’s named after, it strikes a perfect balance between lean and fat and manages to maintain a delicate texture while still being beefy and complex. I love New York and I love a New York Strip! During the warmer months, I like to grill mine slightly medium rare and serve with a simple and lightly dressed salad. I like to slice all my steak especially the strip against the grain and on a diagonal cut. The strip is lean enough and slices evenly making it appropriate for this treatment. It will fall apart in your mouth and the taste will waif over you like fine Churchill cigar! For the salad, I would choose arugula for its peppery characteristics, very thin slices of a hard cheese for its saltiness, fresh herbs and baby heirloom tomatoes for freshness, and a squeeze of lemon to cut through some of the richness of the steak.

One nice way to prepare it is to season it and sear it in a very hot skittle with a little olive oil and garlic. Be sure to sear it hot on both sides. Then take it off. At this point, I’ve had friends put it back in the refrigerator for cooking later. Whenever you choose, turn the oven to 350 degrees when you’re ready and place the strips in a baking tin in the oven. Bake it for 8-12 minutes and you will be amazed at its taste and flavor. Always leave the steak rest for 5 minutes after you take it out so the juices can flow back inside the meat.

During the colder months, the New York Strip has the opportunity to show us its macho side. Its flavor profile is hearty enough to stand up to a variety of root vegetable gratins, creamed greens, rich pan sauces, and potent crusts of horseradish and strong cheese. New York Strip is so versatile that it can also be eaten for breakfast! A single cut of the strip is substantial enough for two when accompanied by crispy hash browns, farm fresh eggs, and buttered toast. The whole meal can be made in around 20 minutes and only requires two pans.

Thawing Tip:  If your steak is frozen, be sure to take it out of the freezer two days early. Place it in the refrigerator until the morning of the day you wish to eat it. In a pinch you can place the frozen package in water if you forgot. Once fully thawed, take it out of its plastic and place in on the counter on a plate with a paper towel on the bottom and on top.  The New York strip carries a significant amount of moisture after it’s frozen so it’s best to draw that moister out of the meat. Paper towel works great. Let it sit out and reach room temperature. This will take a few hours and if it’s a super hot day, use your judgment. You will have to change paper towels a few times during this warm up period. Once you feel the steak is dry and warm, you may season it and get it ready for grilling!

Any time of year and any time of day; the New York Strip is always the star of the show with marquee value. Stock your freezer up today.

Mark Wilhelms is the Founder of Red Meat Market. You can find Mark on and Twitter