Price Per Pound
Many don't realize that the New York Strip pairs up with the Filet Mignon to make what is more commonly known as a T-bone. The New York Strip is the meat that makes up one side of the "T". This steak packs the same legendary punch as a T-bone, but in a more manageable portion.
Best prepared on the grill or in a skillet.
To determine your steak's "doneness" you can insert a thermometer into the meat where it won't touch any bone or fat. Cook until the steak reaches your desired temperature: Medium Rare: 145; Medium Well: 160; Well Done: 170 degrees F.
For the best experience, let your steak "rest" for a few minutes after cooking.