How to Cut a New York Strip Steak

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Cutting a New York strip steak requires you to start by freeing the meat from the bone. Cut a New York strip steak with help from an experienced chef in this free video clip.

Part of the Video Series: All About Steak
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Video Transcript

Hello. My name is Matt Christianson from Urban Farmer Restaurant in Portland, Oregon, and today we're going to be teaching you how to cut a New York strip steak. And this is being done from a whole prime short loin. The short loin has both the New York strip on one side and the tenderloin on the other. So the first step is to free it from the bone. Down here we have our feather bones that we're just going to pop through each of those following it all the way down to the spine. On the other side, we're going to free it from the backbone as well. And where these two things meet, the New York comes straight off of the end. So later on we can take the tenderloin off or we have a ban saw and we can cut a bone end tenderloin out of this piece. Now we have our New York strip. If there's been any sinew or connective tissue on the bone we'll trim that up. And all these parts that have lots of fat and meat in them are great for your grind for your burgers. On the back of here there's a back strap. It's on this side. It's again a connective tissue that's really tough when you grill it. So we'll take that off. Another name for it is the silver skin because of its color. Again, it's basically a tendon that holds the meat to the bone. We're going to take it about half way back. You can feel how thick it is as you're butchering it. And once it gets thinned out a little bit, that's where you can stop. This side of the New York is where it's connected to the rib eye. This side of the New York is where it's connected to the shoulder. And so this is going to have a little bit more connective tissue and it's going to be a little bit more tender. I like to cut nice big 14 ounce steaks out of this, making it nice and juicy in the middle. And you can see on here there's a nice tail which has a nice fat on it which will keep the meat moist as you grill it. This has been how to butcher a New York strip steak. I'm Matt Christianson. Thank you.


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