New York Strip Roast (2024)

FAQs

Is New York strip roast a good cut? ›

Perhaps New York strip, technically a strip loin roast, makes the best roast of the three. While it has less marbling than a rib roast, it has more than the tenderloin. I might argue that the strip loin roast has the most flavor.

A New York Strip Roast is a leaner, less expensive take on a standing prime rib roast. While you may think you are sacrificing flavor, because a New York Strip has less marbling than a prime rib roast, the results are spectacular.

New York Strip Roast goes by many names. Also known as strip loin roast, top loin roast, and simply strip roast, it's a pretty tasty cut of meat from the loin area behind the backbone. These muscles aren't used much, making the New York strip roast incredibly tender, juicy, and flavorful.

You'll want to get your preferred grill up to around 900 degrees F, then give your steaks 2-3 minutes per side directly over the heat. Make sure you use a reliable, instant-read thermometer, and use this temperature guide to know when to pull your steaks to nail your desired doneness level.

The New York Strip steak is also a boneless cut that comes from the short loin area behind the ribs. The major difference between it and a tenderloin, such as a filet mignon, is that the New York Strip comes with a strip of fat along one edge of the cut. You'll also find fat marbling throughout the steak.

The New York strip's balance of flavor and lean meat justifies its slightly more budget-friendly status, while the ribeye offers exceptional tenderness and marbling, contributing to its more coveted status and thus higher price tag.

To sum up, New York strip steak holds its own as a full-of-flavor steak that's tender when cooked with care. Meanwhile, T-bone steak houses both strip steak and tenderloin, giving consumers two types of steak in one delicious meal. You can't go wrong with either choice.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

The Strip Steak, also known as a New York Strip or KC Strip, is as versatile as it gets and can be used interchangeably with a number of steaks, including a Ribeye Steak, Top Sirloin Steak or T-Bone Steak.

Is New York strip a tender cut of beef? ›

Is New York strip steak tender? It is! This cut comes from the short loin subprimal, and that muscle doesn't do much actual work. Strip steak is more tender than a hardworking muscle like hangar steak but not quite as tender as filet mignon.

Barbecue experts often talk about cooking meats "low and slow." But you want to do the exact opposite when it comes to the New York Strip. Having a relatively low level of marbling, the strip will get tough and dry if you cook it for too long.

The New York strip is cut from the beef short loin, right behind the rib area. It has an intense flavor, with bold, beefy notes. It's not the most tender steak, but people love it for its great bite and solid chew. The rich marbling in this steak creates the robust flavor and delicious eating experience.

For a more tender, fattier cut, the New York Strip wins out over the sirloin steak, but it should be noted, some sirloin cuts, like the top sirloin or tenderloin are very tender and juicy as well.

These two steaks may come from the same general area on a cow, but they're cut from two different groups of muscle. The Filet Mignon comes from the tenderloin, which is the most tender meat on any cow. A New York Strip Steak is cut from the strip loin, offering nearly as much tenderness and a slightly denser texture.