The strip steak, often called New York strip, is one of the most sought-after cuts on the animal. Cut from the short loin region, this boneless steak combines tenderness and flavor. For some, it's their favorite. Strip should be cooked fast over high heat.
To preserve the tenderness and flavor of strip steak, it's important not to overcook. That's why cooking over high heat is the best method. The high temperature will brown the outside of the steak, giving it a pleasant appearance and aroma without overcooking the inside of the steak.
You can also reverse sear strip steak, especially those on the thicker side. Start at lower temperatures to bring the internal temperature close to medium-rare, then sear over high heat to finish.
To cook strip steak on your Traeger, preheat to 500 degrees Fahrenheit. Place the steaks at the front of the grill and cook for 4 to 5 minutes on each side until the internal temperature reaches 135 degrees for medium-rare.
Yes, strip steak is one of the best cuts on the animal for its combination of tenderness and flavor.
Expect to pay at least $10 per pound for strip steak. Specialty producers like grass-fed or Wagyu will cost more.
Strip steak is done when the internal temperature reaches 135 degrees Fahrenheit.
Strip steak is best for cooking whole over high heat, then slicing and serving.
Yes, the names refer to the same cut.
Ribeye tends to have more flavor and tenderness than a strip steak, but some people prefer the beefier flavor of a strip steak. It's all about personal preference.
Yes, you can cook it from frozen as long as you use high heat.
When left on the bone, the strip steak is one of the two sections of porterhouse and T-bone steaks. The porterhouse has a large section of tenderloin, with the strip on the other side of the bone. The T-bone is more dominated by the strip section with a smaller section of tenderloin on the other side.
In many parts of the United States, this cut is now referred to as a New York strip. "New York" is a reference to the famous restaurant Delmonico's which became well known in the mid-1800s for serving thick cuts of steak.
The National Cattlemen's Beef Association identifies strip steak with UPC number 1404. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a grilled 6-ounce portion contains 472 calories, 44.6 grams of protein, and 31.2 grams of fat.
Bring home the immense flavor of the Big Apple’s favorite steak with our New York strip recipe. Marinate this classic Delmonico cut in Traeger Sweet & Heat BBQ Sauce and season with Traeger Beef Rub before searing the strip loin with intense wood-fired flavor.
There's no better way to do steak than a good ole' reverse sear. This NY strip steak is seasoned with our Traeger Beef Rub, smoked, and seared hot for melt-in-your-mouth perfection.
Recipe for grilling New York strip steak. This perfect steak will make your home your new favorite steak house in town. Smoke infused onions and mushrooms give this NY strip steak the royal treatment.
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