New York Strip Steaks
New York Steaks 10oz – Newport Pride refers to a 10-ounce portion of New York strip steak offered by the Newport Pride brand, known for producing high-quality USDA Choice or Prime beef. This steak is typically well-marbled, tender, and flavorful — a great cut for grilling or pan-searing.
🥩 What It Is:
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Cut: New York Strip (from the short loin)
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Brand: Newport Pride (a reputable foodservice meat provider, often supplying steakhouses and premium retail)
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Weight: 10 ounces — a hearty, restaurant-style portion
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Texture: Tender with moderate chew
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Flavor: Beefy, robust — perfect with minimal seasoning
🔥 Best Cooking Methods:
1. Grilling (Best Flavor)
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Preheat grill to high heat (450–500°F)
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Season steak generously with kosher salt and cracked pepper
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Grill 4–5 min per side for medium-rare (internal temp ~130°F)
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Let rest 5–10 minutes before slicing
2. Pan-Seared + Oven-Finished
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Heat cast-iron pan until very hot
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Add oil, sear steak 2–3 min per side
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Transfer to 400°F oven for 5–6 min (medium-rare)
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Optional: baste with butter, garlic, and rosemary at the end
3. Reverse Sear (For Even Cooking)
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Slow roast at 250°F until internal temp reaches 120°F
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Sear in hot pan or on grill for 1–2 min per side
🧂 Simple Seasoning Suggestions:
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Classic: Salt, pepper, garlic powder
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Optional add-ons: Compound butter, blue cheese crust, chimichurri
🥂 Pairings:
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Wine: Cabernet Sauvignon, Malbec, Syrah
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Sides: Loaded mashed potatoes, grilled asparagus, creamed spinach, or a wedge salad
The strip loin comes from the loin primal in the animal. It is the long narrow piece on a t-bone or porterhouse steak. This cut has many aliases, New York Steak, Kansas City steak, boneless Club steak or Ambassador steak to name a few. This steak generally has a fair amount of marbling (tiny flecks of fat interlaced in the muscle) which gives the cut a good flavor profile and tenderness. The strip loin can come in a bone in version that is known as a shell steak or club steak. Ours is boneless and aged to achieve perfect flavor and tenderness.
In the 1800’s the famed Delmonico’s Restaurant in New York City featured a steak that is thought to be the precursor to the boneless strip loin steak and it picked up the name of Delmonico. This cut has also been linked to a boneless ribeye steak so it is believed that the original Delmonico was cut from the portion of the strip loin closest to the rib. Because the restaurant was located in New York City it is thought that this is how the cut picked up the name of New York Steak.
