New York Strip Steak

About this cut

From the short loin, running along the back. Firmer and a little leaner than a ribeye, with a strip of fat along one edge that bastes it as it cooks.

Good for

Hot cast iron or a hot grill. Stand it on its fat edge for a minute first to render that cap, then cook it flat. Medium rare, rested, sliced against the grain. Salt ahead, butter at the end.

From our kitchen

Fat edge rendered first, standing on its side in the pan. That first minute makes the whole steak better.

Tongs to hold it upright, a minute or two until the fat cap is golden and it's left a slick in the pan, then flat so it cooks in its own fat. Three minutes a side. Butter, garlic and thyme at the end, spooned over. Rest it, slice against the grain. A baked potato and a wedge of iceberg with blue cheese.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.