New York Strip Steak

The New York Strip Steak is a premium lean cut known for its marbling, flavor, and tenderness. Also known as Kansas City Steak, this lean cut is perfect for grilling or pan-searing.

Strip Steak is cut from the Loin Primal region just below the backbone. This lean cut got it’s “Strip” name that originated from Delmonico’s restaurant in NYC in the 18th century.

Our New York Strip Steaks come two to a package.

Before you hit the grill, check out Food Stylist Eric Leskovar's expert advice, including how to stay properly hydrated (@6:28) as Master of the Grill.  Pure Genius! 

Also watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Riuz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their favorite cuts of beef:

Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.

New York Strip Steak with Garlic Butter Sauce and Onions

Ingredients

2 New York Strip Steaks

1 onion cut into thick circles or strips

3 cloves garlic

1 tablespoon butter

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoons paprika

Directions

1. Heat skillet on medium-high heat.
2. In a small bowl, combine the dry spices; rub spice mixture on each side of steaks.
3. Place steaks on pan, cook for 2 minutes then flip; after flipping add the onions and butter; cook for another 2 minutes. Now add the garlic and cook for 30 seconds. Remove steak from heat and allow to rest for at least 5 minutes before cutting.