New York strip is cut from the short loin, the same part of the animal that also gives us T-bone and porterhouse steaks. It is naturally suited to quick, high-heat cooking.
NEW YORK STRIP AT A GLANCE
A New York name.
A New York name.
Raised in
Italy, Texas.
The New York strip comes from the short loin and became closely associated with American steakhouse cooking. This one begins somewhere more specific: Raised Wild Texas in Italy, Texas.
Each New York strip steak is individually sold by weight. Available packages typically range from approximately 0.50–0.80 lb; choose the available weight you prefer above.
ROCK delivers the steak frozen. Keep it frozen until you need it, then thaw it in the refrigerator before cooking.
New York strip works well on the grill, in a hot cast-iron skillet, or under the broiler. Season simply, cook over high heat to your preferred doneness, then rest before slicing.
The steak came before the New York name.
New York strip is a cut from the short loin, but its familiar name came later. Follow the cut back to the animal and you start recognizing the same steak in more places than you might expect.
You already know this steak from a T-bone.
A T-bone or porterhouse carries two familiar steaks on opposite sides of the bone. The larger side is strip steak; the tenderloin sits on the other side. Remove the bone and that strip portion becomes the steak we know as New York strip.
“New York” is part of the steak’s story, not its anatomy.
The cut became closely associated with New York steakhouse culture, and the New York strip name followed it onto menus around the country. The name became famous; the cut still begins in the short loin.
One steak has traveled under a lot of names.
Depending on the butcher, menu, or part of the country, you may see names such as strip steak, top loin steak, Kansas City strip, or shell steak. The names changed. The place on the animal did not.
NEXT: THE RANCH
The name tells part of the story. This particular steak begins with Raised Wild Texas in Italy, Texas.
RAISED WILD TEXAS · ITALY, TEXAS
THE RANCH BEHIND THE BEEF
Three to four years
means a lot of seasons.
Raising cattle over that length of time means committing land, water, forage, attention, and daily work long before the animal reaches maturity.
Conditions do not stay the same for three or four years. Rain changes what grows. Heat changes water needs. Seasons change the pasture. The cattle keep growing through all of it, so the ranch has to keep responding.
THE WORK BEHIND IT
Someone has to
make the call.
Water has to be watched. Forage has to be managed. Cattle have to be observed and moved. The health of the herd has to be tended to.
Raised Wild keeps its cattle on grass and other forage, with water, from beginning to end rather than switching them to grain for finishing. Standards on a label are easy to list. Living them out for three or four years is the work.
01
100%
GRASS-FED + GRASS-FINISHED
02
3–4
YEARS TO MATURE
03
~8
WILD ACRES PER ANIMAL
04
200+
GRASSES + FORAGE
01
03
THE RANCH BEHIND THE BEEF
Three to four years means a lot of seasons.
Raising cattle over that length of time means committing land, water, forage, attention, and daily work long before the animal reaches maturity.
Conditions do not stay the same for three or four years. Rain changes what grows. Heat changes water needs. Seasons change the pasture. The cattle keep growing through all of it, so the ranch has to keep responding.
THE WORK BEHIND IT
Someone has to make the call.
Water has to be watched. Forage has to be managed. Cattle have to be observed and moved. The health of the herd has to be tended to.
Raised Wild keeps its cattle on grass and other forage, with water, from beginning to end rather than switching them to grain for finishing. Standards on a label are easy to list. Living them out for three or four years is the work.
01
100%
Grass-fed + grass-finished
02
3–4
Years to mature
03
~8
Wild acres per animal
04
200+
Grasses + forage
MEET THE PEOPLE BEHIND THE BEEF
Raised Wild Texas
Before the product, there was a person.
Barron Kidd and Ricky Langer are the people ROCK works with at Raised Wild Texas.
When we have a question about the herd, the pasture, or how the cattle are being raised, we know who to ask. Knowing the people behind the food gives the standards on the package a person responsible for the work.
HOW THIS BEEF IS RAISED
100% grass-fed & grass-finished · grass + other forage + water · no grain · closed herd · no antibiotics · no vaccines · no added hormones
Know the rancher.
Honor the food.
Gather the family.
QUESTIONS FROM THE TABLE
New York strip,
answered.
What the cut is, how it compares, how to cook it, and what to expect when you order it from ROCK.
BEFORE YOU ORDER
01
08
01
What is a New York strip steak?
02
What is the difference between New York strip and ribeye?
03
Is New York strip steak tender?
04
What is the best way to cook a New York strip steak?
05
Why does New York strip sometimes have fat along one edge?
06
How much does each New York strip steak weigh?
07
Who raises ROCK's New York strip steaks?
08
How should I store and thaw the steak?
READY TO CHOOSE YOUR STEAK?
Choose from the available weights above.
THE ANSWER
01 / 08
THE CUT
What is a New York strip steak?
A New York strip is a steak cut from the short loin of the beef animal.
It is the same strip portion you find on one side of a T-bone or porterhouse steak. It is naturally tender and well suited to quick, high-heat cooking.
Short loin steak · naturally tender · made for high heat.
STRIP + RIBEYE
What is the difference between New York strip and ribeye?
Both are tender steak cuts, but they come from different parts of the animal and carry fat differently.
Ribeye generally carries more fat through the muscle, which gives it a richer texture. New York strip is typically a little leaner, with a more uniform shape and a firmer steak texture.
Two different premium cuts, each with its own structure.
TEXTURE
Is New York strip steak tender?
Yes. New York strip is a naturally tender steak from the short loin.
It is not as soft as tenderloin, but it does not require braising or slow cooking to become tender. Grill, sear, or broil it using high heat.
Tender steak · no slow cooking required.
COOKING
What is the best way to cook a New York strip steak?
New York strip responds well to quick, high-heat cooking.
Grill it, sear it in a hot cast-iron skillet, or cook it under the broiler. Season simply, cook to your preferred doneness, and let the steak rest before slicing.
Grill · cast iron · broiler.
THE FAT EDGE
Why does New York strip sometimes have fat along one edge?
A strip of exterior fat along one side is a normal feature of many New York strip steaks.
That exterior fat can render as the steak cooks and contribute flavor. Leave it attached while cooking, then trim any portion you do not want to eat afterward.
The exterior fat strip is a normal part of the cut.
THE PACKAGE
How much does each New York strip steak weigh?
The steaks are individually sold by weight, so package size varies.
Current New York strip options run approximately 0.50–0.80 lb per steak. Choose from the available weights shown with the product options above.
Sold individually by weight · approximately 0.50–0.80 lb.
THE RANCH
Who raises ROCK's New York strip steaks?
These New York strip steaks come from Raised Wild Texas in Italy, Texas, where ROCK works with Barron Kidd and Ricky Langer.
The cattle are raised on grass and other forage, with water, from beginning to end. They are 100% grass-fed and grass-finished, with no grain, antibiotics, vaccines, or added hormones.
Raised Wild Texas · Italy, Texas · grass-fed + grass-finished.
STORAGE + THAWING
How should I store and thaw the steak?
ROCK delivers the New York strip steaks frozen.
Keep the steak frozen until you are ready to use it, then thaw the package in the refrigerator before cooking. For easy planning, move it from the freezer to the refrigerator the day before you intend to cook it.
Keep frozen · thaw in the refrigerator.
READY TO CHOOSE YOUR STEAK?
Choose from the available weights above.
FOR THE TABLE
A famous cut can still be dinner at home.
The New York strip has spent generations on steakhouse menus, but it does not belong only there. Thaw it, season it, give it high heat, and let a steak raised in Italy, Texas become something ordinary: dinner at home.