master-cooks | Why Is It Called A New York Strip Steak?

The New York Strip Steak derives its name from its association with the bustling city of New York, where it became a popular delicacy in the late 19th and early 20th centuries. This cut of beef is taken from the short loin of a cow, specifically from the top part of the loin muscle, which is known for its tenderness and rich flavor. The steak gained prominence in New York City steakhouses, where its robust taste and fine texture quickly made it a favorite among patrons. Restaurants in the city began branding it as the New York Strip to highlight its connection to the city known for its culinary innovations and vibrant dining scene. The name also serves as a nod to Delmonico's, one of New York's most famous and oldest steakhouses, which is credited with popularizing this particular cut of meat. Over time, the New York Strip Steak became synonymous with high-quality dining and was recognized nationwide. Its name evokes the sophistication and urban elegance of New York City, making it an appealing choice for steak lovers seeking a taste of the Big Apple. As the steak's reputation grew, so did its association with the city's rich culinary traditions, cementing its name in the lexicon of American cuisine.

Is a New York strip bone-in or boneless?

The primary discussion revolves around whether New York and Kansas City strip steaks should be served with the bone intact or not. The menu at the historic Delmonico's, which has been a staple in downtown Manhattan since 1837, features a bone-in New York strip, while others argue that a true New York strip is boneless. Social media discussions frequently alternate on which version includes the bone, while butchers, such as the renowned Lobel's in New York, typically avoid taking sides by labeling the cut as either bone-in or boneless strip steak. Additional points of contention between the New York and Kansas City cuts include the fat content (with some claiming the KC version has more) and flavor (with New York often favored for its beefy taste).

It's also no surprise that opinions vary on the best cooking method for a New York strip. Mark Lobel from the family-owned butcher shop shared his three-step grilling technique with Ina Garten, which involves a few minutes on the hot side of the grill for two minutes per side, followed by several minutes on the cooler side covered, and then allowing the steak to rest for 15 minutes under aluminum foil. Others advocate for pan-searing the steak in butter before finishing it in the oven. Ultimately, the most important factor is likely selecting the right cut. Regardless of the name or cooking method, would a New York strip still be as delicious? Absolutely.

Why Is It Called A New York Strip Steak?

Is a New York strip bone-in or boneless?

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