BF 101: New York Strip Steaks

BF 101: steaks

If you’re reading this, you’re probably thinking about steak for dinner or your next backyard BBQ. Great call! Now, it’s time to choose your cut, and chances are you’re down to either Ribeye or a New York Strip steak.

Decisions, decisions. Don’t worry — this one is pretty easy and it mostly comes down to personal preference. Ribeyes are more marbled and, by extension, juicer. But, if you’re after a slightly leaner cut with a more substantial chew, New York Strips are the way to go. NY Strips also make for easier eating, because they’re always boneless by design!

Start spreading the news, because you’re moments away from the perfect New York Strip steak!

Selecting Your Steak

Although it’s leaner than a Ribeye, a New York Strip steak should have a good deal of marbling throughout. Look for the white lines within the muscle of the meat, because that’s the key to the flavor and juiciness you crave. We also recommend 1½-inch thickness to avoid the dreaded overcook.

While this cut was born and popularized at Delmonico’s in New York City, the New York Strip is universally beloved. At Bristol Farms, we partner with the world’s best natural ranchers to bring you nothing but the finest beef. Low-grade USDA Select? Fuhgeddaboudit! Our selection starts with the top 5% of USDA Choice and Prime cuts. Plus, we also offer 21-day Dry-Aged New York Strip steaks for the ultimate umami bomb.

Let’s Get Cooking

New York Strips couldn’t be easier on the grill, thanks to their even edges. You could also pan-sear your steak for a more complete crust, but it’ll be a little trickier to control its temperature as it rests. Besides, this is SoCal, and you’d rather be outside anyway.

For medium-rare perfection, grill your 1½ inch NY Strip for about 13 minutes in total. Turn it just once at the halfway point and you’ll have the perfect steak in no time.

If you’ve already passed Ribeyes and T-Bones 101, you already know the basic drill: Rub salt and pepper all over your room temperature NY Strip and start grillin’! Or, for a classic combo, you can whip up an herbaceous compound butter:

Compound Butter

Ingredients:
1 stick unsalted butter
1 tbsp olive oil
2 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
2 tbsp fresh thyme, finely chopped
1 clove garlic, minced
Grated zest of 1 small lemon
1 tsp salt
½ tsp freshly ground black pepper

Directions:
1. Add room temperature butter to a mixing bowl.
2. Incorporate remaining ingredients into the butter using the back of a large fork.
3. Transfer to ramekin and enjoy your amazing steak!

Don’t want to make your own? BF has you covered with our Garlic Butter at the Meat counter!

Pairings and Pro Tips

The standard grilled veggies like mushrooms, Vidalia onions, and sweet summer corn would all go great with your New York Strip steak. Plus, there’s minimal prep involved, so you can get dinner together in minutes. Speaking of veggies, you can also take advantage of peak avocado and tomato season with a refreshing Strawberry Fields Salad.

Want the perfect pairing for your New York Strip steak? High-tannin red wines like Cabernet Sauvignon are the way to go. Still, you can branch off from Cab with a Bordeaux, Malbec, Shiraz, Merlot — as long as it’s red and bold!

Show Off Your Steak

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.