New York Strip Steak 12oz
Great! A total of EIGHT 12 oz New York Strip Steak (also called a New York Strip, striploin, or Kansas City Strip) is a popular cut known for its balance of tenderness and beefy flavor. Here's a quick guide covering:
🔪 Cut Overview
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Cut from: Short loin of the cow
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Texture: Moderately tender with a firm bite
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Marbling: Good (not as much as ribeye, but more than sirloin)
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Boneless (typically), though bone-in versions exist
🥩 Cooking Tips for 12 oz Strip Steak
1. Preparation
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Bring to room temp before cooking (30–45 minutes out of fridge)
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Pat dry and season with kosher salt, black pepper, optional garlic powder or herbs
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Optional: Dry brine in fridge for 24 hours for extra flavor
2. Pan-Seared (Cast Iron or Stainless)
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Heat pan on high until smoking hot
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Add high-smoke-point oil (e.g., avocado or canola)
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Sear each side 2–3 minutes (until browned)
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Lower heat, add butter, garlic, herbs (e.g., rosemary, thyme)
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Baste and cook to:
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Rare: 120–125°F (49–52°C)
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Medium Rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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3. Grilling
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Grill over high heat (450–500°F)
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4–5 minutes per side (12 oz is ~1.25–1.5 inches thick)
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Use a meat thermometer to check internal temp
4. Resting
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Let it rest for 5–10 minutes after cooking for juices to redistribute
🧂 Suggested Pairings
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Sides: Garlic mashed potatoes, roasted asparagus, creamed spinach
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Sauce: Chimichurri, peppercorn, blue cheese butter, red wine reduction
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Wine: Cabernet Sauvignon, Malbec, Syrah
🔢 Nutrition (Approximate for 12 oz cooked)
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Calories: ~850–950 kcal
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Protein: ~65–70g
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Fat: ~60g (depends on trimming and cooking method)
Let me know if you'd like a specific recipe, sous vide time/temp, or grill chart!
