New-York Strip

New-York Strip

16.00

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.

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