Well marbled, full bodied and rich with beefy flavor.
A New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work, and that spells tenderness every time.
Perfect for the grill, these NY Strip steaks are packed full of flavor! These steaks can also be pan seared, and are great when finished with butter, garlic, and thyme.
I don't recommend cooking your New York Steak above 150 degrees, as it will become dry and tough.
Here is an example to go by to cook a steak;