New York Steaks

New York SteaksYou can find New York steaks on most restaurant menus. Why is that, you may ask? Because New York Steaks are one of the most tasty and tender steaks you can buy. Of course, as with all meats, how you prepare them can have a huge impact on taste and tenderness.

New York steaks are cut from the short loin area of the cow, which is located in the middle of the back. This area gets very little exercise, and results in very tender meat.

There is a T-shaped bone that separates the tenderloin, or fillet, muscle from the larger top loin—otherwise known as the strip, or New York.

A boneless top loin steak is what we usually refer to as a New York Steak. But it can go by many other names such as: Kansas City steak, New York strip steak, boneless club steak or plain old strip steak.

No matter what you call them, these steaks are best prepared over a grill or seared in a hot pan. Their flesh is firm enough that you could marinate a New York if you wanted to. But you can’t go wrong with simple salt and pepper…and maybe a good bottle of Cab.

For one of our favorite steak recipes see our What’s for Dinner Wednesday Chimichurri post.

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