New York Steak

The Signature New York Steak

A steakhouse staple, refined for your home kitchen. Often known as the Porterhouse or Strip Steak, the New York Cut is prized for its tight grain and thick strip of marbling along one edge. Sourced from the short loin of premium Australian beef, this steak offers a robust, "beefy" chew that is firmer than a fillet but punchier in flavor. It’s the go-to choice for a reliable, high-quality sear that stands up beautifully to bold seasonings.

The Butcher’s Tip: Rendering the Fat Cap

The secret to a great New York Steak is the fat strip. Before cooking the flat sides, use tongs to stand the steak upright on its side in a hot pan for 60–90 seconds. This "renders" the fat, turning it golden and crispy while providing a natural basting liquid for the rest of the cook.

The most important step: After searing to your preferred doneness (we recommend 54°C for medium-rare), let it rest for at least 8 minutes. This allows the muscle fibers—which are denser in this cut—to relax, ensuring a juicy result rather than a tough one.

This product is sold each with a minimum weight of 300g per piece.