These are cut 1 inch to 1 1/4 inch thick.
Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details
The strip steak—also known as a New York strip—is cut from the short loin. It has less fat than a ribeye but more flavor than a tenderloin and is almost always sold as a boneless steak.
How to Cook It: Prepare a strip steak the same way you would a ribeye: seasoned with salt or a dry rub, and cooked over dry heat like in this cast-iron skillet steak recipe. These steaks taste best in the medium-rare to medium range. Learn how to cook a medium-rare steak.