A.K.A

New York strip steak; Kansas City strip steak; top loin steak and many more names

What is it?

Think of this steak as a T-bone or porterhouse with the tenderloin removed, which leaves you with just the juicy, tender, flavorful top-loin muscle. It takes especially well to dry rubs and compound butters.

Kitchen math:

One 1-1/2-inch thick steak = 3/4 to 1 lb. = 2 to 3 servings

Don’t have it?

Try rib-eye or t-bone steaks.

How to choose:

For evenly seared steaks, buy one or two large, thick steaks (rather than several thin ones), and cut them into servings after cooking, especially if you like meat rare or medium rare. Ideal thickness is 1-1/2 inches.

How to prep:

A steak close to room temperature will cook more evenly than a cold one; when you slice into it, most of the interior will be cooked to the same reddish-pink color and tenderness. By contrast, if the meat is seared while very cold, you may end up with a grayish area between the browned crust and the red center.

Season the steaks with ample kosher salt and a little freshly ground black pepper as they sit; this lets some of the salt melt and blend with the meat, improving its flavor (but without making it taste salty).

How to store:

Keep refrigerated or freeze for longer storage.

Recipes

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  Recipe

  Spice-Rubbed Steaks with Grilled Gazpacho Sauce

  Reminiscent of the classic chilled Spanish soup, this spicy, smoky, tangy sauce is also delicious with grilled chicken breasts or pork chops.

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  Recipe

  New York Strip Steak with Peppercorn-Brandy Cream Sauce

  Green peppercorns punch up the flavor of a creamy, tomatoey sauce for steak. Though we think this recipe serves 4, serious steak eaters (you know who you are) may think…

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  Recipe

  Grilled Strip Steaks with Miso-Truffle Butter

  There’s something about the way salty, savory miso mingles with charred grilled beef that’s impossible to resist.  You’ll have leftover miso butter, but it will keep in the fridge for…

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  Recipe

  Clinched Strip Steak

  The atomization produced when the fat and juices from the marbled meat make contact with the hot coals creates an intense blast of superheated flavor. When cooked medium-rare, these steaks…

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  Recipe

  Classic Steak au Poivre

  You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the…

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  Recipe

  New York Steaks with Martini Butter

  Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one. 

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  Recipe

  Thai Red Curry with Beef and Kabocha Squash

  This hearty curry, filled with chunks of strip steak and dense, pumpkin-y kabocha squash, is perfect for cold nights. Create your own custom Thai curry with the Recipe Maker.

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  Recipe

  Sesame Steak Salad with Asian Pears

  This fresh salad is a riff on bulgogi (Korean beef BBQ), in which Asian pears contribute a sweet note to the marinade. To get a nice, crunchy sear on the beef, make…

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  Recipe

  Steak au Poivre with Cognac Sauce

  If you want to dress things up, try an intense, exotic variety of black pepper like Malabar (see our test kitchen article for information on peppercorn varieties). Serve with a green…

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  Recipe

  Grilled Steak Kebab Pitas with Ginger & Garlic Dressing

  Add some Mediterranean flair to tonight's grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to…