New York Strip Steaks

The New York Strip is a steakhouse classic known for its bold beef flavor and hearty bite.

These strips are cut 1.25 inches thick and come two per pack, giving you a steak that develops a beautiful crust while still staying juicy inside when cooked properly.

With a little less fat than a ribeye but plenty of marbling, the strip steak is a great choice for grilling, cast iron cooking, or reverse searing.

Best cooked hot and fast with a simple seasoning of salt and pepper.

Notes from Jared:

Because these steaks are cut thicker at 1.25 inches, your crust may develop faster than the inside cooks, especially if you’re cooking over high heat.

Personally, I like reverse searing thicker steaks like these. I’ll usually run them on a pellet smoker until they hit around 105–110 degrees internal, then finish them with a hard sear on the grill or in a cast iron skillet. I also leave a temperature probe in the steak the whole time so I can build a good crust without overshooting the final temp.

If I have the time, I also like thawing these out ahead of time, seasoning them generously with salt, and letting them sit uncovered on a rack in the fridge for a while before cooking. It helps the steak cook up better and gives you a better crust.

Another thing I like about strip steaks is the size. They still eat like a real steakhouse steak, but they don’t completely take over the plate like a thick ribeye sometimes can. These pair really well with sides like asparagus, broccoli, potatoes, or fries without feeling overly heavy.