The Basics: New York Strip Steaks

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Cooking Essentials 

The Profile 

New York Strip Steaks

A variety of beef cuts lead to simple meals that are fast to prepare & wonderfully delicious. A strip steak also referred to as New York Strip Steak, Ambassador Steak, Kansas City Strip Steak & Top Loin Steak just to name a few, is a boneless cut taken from the loin primal, an area of the cow located below the backbone. Many popular steak portions may be found in this particular region as well. New York Strip Steaks may be cooked in a variety of ways such as pan-searing, grilling & broiling as these methods will have them ready quite quickly. This exceptionally lean beef cut contains an under used muscle, the longissimus, & is well known as being tender with minimal fat. The New York Strip Steak pairs beautifully with a wide range of potato side dishes from simple Traditional Oven Baked Potatoes or Sour Cream Mashed Potatoes to a Classic Potato Gratin all of which feature the russet tuber. Learn how to cook New York Strip Steaks in your very own kitchen.

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How To Cook New York Strip Steaks

New York Strip Steaks are a mid-level priced beef cut that may be enjoyed alone or featured in many recipes including stir-frys, crostini accompaniments, sandwiches & salads. When choosing a steak, look for balanced marbling & an even thickness of the cuts so they cook consistently. Well sharpened knives should also be considered when preparing & serving steaks. Look to The Basics: How To Sharpen Knives for valuable information regarding the topic.
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Two key criteria should be followed when cooking any beef steak. First & foremost, you want the steak to cook evenly. Always remove New York Strip Steaks from the refrigerator at least 30 minutes before you plan to sear, grill or broil them. They may be seasoned at this time. The desired degree of doneness must also be decided upon. Just a few minutes of cooking on each side of the steaks will produce a medium-rare result. 

 The Tune
“East Of The Sun” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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