First cousin to the ribeye is the New York strip. Also known as the Kansas City, shell steak, or striploin, it was the first steak to be definitively named after a city. Why? It was because high-profile restaurateurs in the Big Apple and KC 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. Why do so many Alderspring steak lovers have a New York infatuation?
Consistency...over the entire cut. Unlike it's wild cousin ribeye, the NY strip is not segmented into different sections of varied tenderness and flavor. It is the same across the whole steak.
The Thick. NY strips are the thickest cut we offer, other than filet mignon. It is because that nice fat rind serves as the structural bastion for the steak. This allows true steak aficionados to perfect a nice caramelized steak crust with a beautifully pink interior.
The Rind. Each strip steak we sell has a nice layer of rind fat. Not only does that protect the nicest part of the steak from drying, it also caramelizes to add an extra bit of goodness for the fat lover. Folks who like lean just trim that back before eating, uncovering the best part of the steak with moisture maintained. Our unique aging protocol ensures that cooler funk, the nasty off flavor found in most NY strip rind fat, is nonexistent!
Finally...and most importantly: The Test. We test one of these from every beef we sell online. This means that you order a known quantity when ordering from Alderspring. We actually pull steaks from our program that don't make the grade.