How To Prepare What’s On Sale: New York Strip Steak

It’s time for How To Prepare What’s On Sale!  Bone-in New York strip steak (extreme value pack) is $5.00/lb at Safeway, Friday only.

New York strip steak is a relatively easy-to-cook cut of meat.  Here are some tips and recipe ideas for preparing New York strip.

New York strip steak is sometimes sold as Kansas City strip, top sirloin, top loin, club steak, or shell steak (when bone-in.)  It is cut from the short loin, a muscle that does little work, so the strip steak is quite tender.  When a strip steak is still attached to the bone with a piece of the tenderloin included, it is known as a T-bone or porterhouse steak.  Strip steaks can typically be substituted in recipes calling for T-bone or porterhouse.

When choosing a strip steak, look for one with the most plentiful and evenly distributed marbling — the naturally occurring flecks of fat throughout the meat.  Also, the thicker the steak, the better flavor and texture it will have after cooking.

Some people like to trim their steaks before cooking, but it’s best to leave the edge of fat on a strip steak as it cooks to help it retain more flavor and juiciness.

Pan-frying, grilling, and broiling are the best methods for cooking a New York strip steak.  The moderate amount of fat in a strip steak makes it easier to grill than a ribeye, for example, because less fat means less grill flare-ups.

This simple recipe for pan-seared then oven-finished strip steak looks intriguing, especially since grilling might not be so appealing in the upcoming cold months.  The recipe author claims it makes better than restaurant quality steaks!

If you like your steak saucy, here’s a yummy-looking pan-fried steak recipe, New York Strip Steak with Red Wine Mushroom Sauce.

Is New York strip one of your preferred steaks to buy?  What’s your favorite way to prepare it?