New York strip

The New York strip is a boneless steak cut from the short loin—specifically, the *longissimus dorsi* muscle. Because it is taken from the center of the primal cut, the steaks are uniform in shape and thickness, featuring a neat strip of fat along one side and lacking the gristle often found toward the ends. Since this muscle gets more exercise than the rib section, the fibers are denser, and the flavor is more concentrated and distinctly "beefy." It contains less intramuscular fat than a ribeye, resulting in a "cleaner" profile where the flavor of the meat takes center stage, while the fat cap—when well-seared—adds extra aroma. The consistent geometry of these cuts makes the New York strip ideal for restaurant service and slicing.

Primal cut

Loin

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan