NY Strip Steak Nutrition Facts
NY strip also called strip steak or Kansas City strip is a tender, flavorful cut from the short loin with a characteristic strip of fat along one edge.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓High-quality complete protein
- ✓Leaner than ribeye
- ✓Good source of niacin B3
- ✓Rich in zinc and selenium
- ✓Contains heme iron
Best For
Storage
Refrigerate for 3-5 days or freeze for up to 12 months. Rest for 5 minutes after cooking.
Serving Sizes
Frequently Asked Questions
Why is it called NY strip?
The cut became famous at Delmonicos restaurant in NYC in the 1800s. It is also called strip steak because it is the strip of meat remaining after the tenderloin is removed.
How does NY strip compare to ribeye?
NY strip is leaner with a firmer, more uniform texture. Ribeye has more marbling and is juicier. Strip has a fat cap on one side but less internal marbling.
What is the best temperature for NY strip?
Most prefer medium-rare 130-135F to medium 135-145F. Strips leaner nature means it can become tough if overcooked beyond medium.
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