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New York Strip Steaks

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shell steak; Kansas City 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.

Don’t have it?

Try Rib-eye or T-bone steaks instead.

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.

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.


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