The New York Strip is the half-brother of the T-Bone Steak. T-bone steak gets its name because it has a bone that is shaped like a “T”. On one side of the bone is a strip steak. On the other is a piece of tenderloin filet. Hence, the T-bone is really two steaks in one. The Strip is harvested from the “short loin” section of a beef. The tenderloin section extends into the short loin. That’s why the T-bone cut has both a strip steak and a piece of tenderloin filet.
A strip steak without the bone is called a “New York Strip Steak”. When a bone is left attached to the strip, it is either called a “Bone-in New York” or sometimes a “Kansas City Strip.
NOTE: The biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
Sold by the package. They are $18/pound, 2 steaks per package and packages weighing approximately between 1 – 1/4 pounds to 1 – 1/2 pounds package. Packages vary so the order will be adjusted for the actual weight.