The 6S dry-aged, grass fed New York Strip Steak is first cousin to the ribeye. Cut from the loin, these New York steaks are the big boneless part of a porterhouse steak.
The New York was the first steak to be named after a city because high-profile restaurateurs in the Big Apple often featured this cut as the best of the beef! After all, this steak is what makes the largest section of the T-Bone, or Porterhouse steak.
The fat rind on the New York serves as structure and allows steak lovers to perfect a caramelized crust with beautiful pink interior. If you like it a bit leaner just trim the fat back prior to eating.