New York Strip Steak
Like all of our steaks we source only from our sister company: Meat N' Bone, this is the only place we will work with when it comes to proteins because of the strict and rigorous standards that Meat N' Bone follows when it comes to sourcing.
This product is for a steak, seasoned and prepared on a grill, cast iron to the customers desired doneness.
NEW YORK STRIP
The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.
When to get a New York Strip? What grade should I get?
If you are looking for something more flavorful than a Filet Mignon but less fatty than a Ribeye. It will be less tender than a Filet Mignon and the difference in grade is something you can taste.
If you do not like your meat Chewy we always recommend going with a G1 Certified USDA Prime or above. We are particularly fond of the Wagyu BMS 6-7 steak.
Grades of beef are a way to measure the quality of a steak. Our friends from MnB have written a lengthy post that goes DEEP into the different grading scales around the world.
In a nutshell, grades go this way:
Our steaks will come anywhere from 9oz to 16oz. The butchers have selected the right size and thickness for each steak to be the most efficient in terms of pricing and the way it cooks and eats. However, we are able to request custom cuts.
We recommend that a portion is anywhere from 10-14oz if it is meant to be a full portion. If the steak is part of a flight or multi-course dinner it can be cut smaller, from 4-8oz.
KEEPING IT SIMPLE
All the information is provided as a means to be transparent and for the customer to understand the complexities of the business. However, our expert caterers will be able to recommend the right steak for your particular dinner.
Order Size: 1 Steak
Equipment Required: Grill, Broiler, Cast Iron
Plating: Depends on the occasion.
Recommended Addons: Creamy Spinach, Mashed Potatoes, French Fries, etc..
Priced per order, will arrive prepped and ready to finish at the destination. Labor and serving-ware not included. Plated meals require 1 Server per 10 Guests and Station/Buffets require 1 Server per 30 guests. Get The Cook service personnel are required for all receptions and hospital functions.