The New York Strip steak is more than a steak house favorite. This classic cut of beef was also the steak cut favored by the First Lady of Steaks, our founder Ruth Fertel. Whether on or off the bone, the New York Strip provides a full-flavored and tender steak experience.
WHAT IS A NEW YORK STRIP STEAK?
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. At Ruth’s, ours is a USDA Prime cut of short loin that can be enjoyed as a 16oz boneless strip steak or as a 19oz bone-in specialty cut (Ruth’s favorite!).
HISTORY OF THE NEW YORK STRIP STEAK
Ask where nearly any cut of beef gets its name and get ready for a spirited discussion. When it comes to the Strip Steak, some credit Swiss brothers Giovanni and Pietro Delmonico, and their namesake 1827 New York restaurant.
Originally known as the Kansas City Strip Steak, the brothers began serving theirs boneless at the request of some patrons, turning this prized Midwest beef cut into what they felt was a more refined cut for their fine dining clientele. This short loin cut without the bone became their New York Strip.
NEW YORK STRIP STEAK VS KANSAS CITY STRIP STEAK
So is a Kansas City Strip really just a bone-in version of its New York cousin? While there may be some truth to it having started out that way, today these two types of steaks are essentially one and the same. Whether they’re bone-in or boneless often depends on the butcher or the steak house. While a Strip Steak may be served with or without the small strip of fat that helps give it its prized flavor, you’ll find this more consistently on the KC Strip.
BEST WINE PAIRING FOR NEW YORK STRIP STEAKS
A New York Strip Steak can be enjoyed with a wide variety of wines because of its balance of tenderness and texture. Higher tannin red wines like a young Cabernet Sauvignon or Bordeaux are best enjoyed with full bodied steaks like the New York Strip, since they actually work together to make both more enjoyable. Tannins soften as they bind with the fat of the Strip, while the wine’s acid helps cut the fat in the meat.
Of course wine pairing is equal parts art, science and taste preference. With so many vineyards and vintages on Ruth’s award-winning wine list, exploring them is part of the experience of enjoying a world class steak.
From our kitchen, to your table. Order your favorites for takeout or catering.
