Reduce by Half Episode 17: All About New York Strip Steaks

In this episode of Reduce by Half, we give you everything you need to know about New York Strip Steaks. We tell you where New York Strip Steaks are cut from, how New York Strip Steaks are cut, how to season New York Strip Steaks, and how to cook New York Strip Steaks. Take a listen by using the player below, or click here to listen on iTunes. We also have charts showing where the steaks come from, as well as recipes that use New York Strip steaks on this page, so feel free to use it as a reference before, during, and after listening. Enjoy!


New York Strip Cutting Information

Beef Strip Loins are part of the Short Loin – from this one cut of meat, you get a number of different cuts:

  • Porterhouse Steaks
  • T-Bone Steaks
  • New York Strip Steaks
  • Tenderloin Roasts and Filets


New York Strip Recipes

Combat Steaks

New York Strip Steaks are what we call “grilling steaks” – they require nothing to taste great right off the grill. However, a little salt and pepper, or some Steak and Roast Rub never hurt anything. If you like topping your steak, here are some delicious recipe ideas:

  • Bleu Cheese Crust Steak Topping – mmmm Bleu Cheese helps bring out the beefy richness of the steak!
  • Combat Steaks – this recipe comes from Weber Grills and a US Marine Corps Colonel, so you know it’s good! It has mushrooms, butter, red wine, and bleu cheese on top. Check it out!
  • Grilled Steak with Beer Mustard Sauce – it’s cold, so if you don’t want to grill, you can broil this recipe instead, but mustard is a great match for beef. If you’ve never tried mustard with your beef, give this recipe a try!
  • Pan Seared Steak with Red Wine Mushroom Sauce – this luxuriant pan sauce is easy to make and will make your house feel like a world class steakhouse. Don’t believe us? Try it!
  • Ribeye Steak with Garlic Herb Butter – okay, we know the recipe says “Ribeye Steak” but it’s also great with strips! The compound butter on top is an amazing addition to the steak and can be used for lots of purposes!

Thanks for listening to this episode – we hope you enjoyed this deep dive on this cut of meat. If you liked it, let us know if there are other cuts you’d like us to examine, and we’ll do an episode with that cut! If you have more questions, just leave a comment below. If you’d like to subscribe on iTunes, so the podcast is delivered right to your iPhone, just follow this link. We’re also on Google Play podcast, Stitcher, and Spotify! Cheers!

You may also like...

Reduce by Half Episode 41: Simon Roberts of Ridgeview Wine Estate

As Winston Churchill once said, "I could not live without Champagne. In victory I deserve it, in defeat I need it." Sparkling wine is one…

Reduce by Half Episodes 38 & 39 Wesley Livesay & Food in the Great War

Welcome everyone to our first ever 2 part podcast! We are fast approaching the 100th anniversary of the signing of the Armistice ending The Great…