New York strip is served at a wide range of restaurants, from local diners to fine-dining establishments, making it a popular and versatile steak enjoyed by many across the nation. However, how much do you know about this well-loved cut? Below, we examine what makes New York strip an iconic steak, along with how to select and prepare it at home like a chef. Where Does New York Strip Come From? New York strip comes from the loin subprimal, which is where some of the most tender beef cuts can be found. Located directly behind the rib muscles, the loin subprimal is where popular cuts like the sirloin, short loin, tenderloin, top sirloin, and bottom sirloin come from. New York strip is part of the short loin, making it one of the most tender cuts of beef you can buy. How New York Strip Got Its Name Legend has it that the New York strip got its name when Delmonico's, a legendary restaurant in New York City, added this cut to its menu in the 1800s. The name stuck, and the rest is history. Though New York strip is by far this cut's most commonly used name, it's also known as Delmonico steak, ambassador steak, or Kansas City strip.  What Makes New York Strip Unique? New York strip is perfectly balanced: it offers tenderness without sacrificing the substantial, beefy flavor of other, less tender cuts. This versatility makes it popular among home cooks and restaurant chefs alike. While it’s soft and tender, it is slightly firmer than other loin cuts like filet mignon. New York strip has a distinctive, satisfying texture, and moderate marbling adds to its chew. This results in a flawless blend of robust beef flavor, tenderness, and juiciness How to Select New York Strip The key to selecting a great New York strip is to purchase it from a high-quality NYC butcher shop, like Piccinini Bros. in New York City. We custom cut and trim your meat exactly the way you want, so you always get the cut, portions, and weight you're looking for without settling. Look for cuts that are vibrant red in color and have bright white fat streaks throughout (not just on the edges). You should select a cut that’s at least one-inch thick for even cooking and to allow the fat deposits to dissolve adequately. How Should New York Strip Be Cooked? New York Strip is versatile and can be cooked in many ways. No matter which preparation method you prefer, let the cut sit out for a few minutes before you cook it, and pat dry to remove excess moisture. Also, use an internal meat thermometer to ensure your steak is at your desired level of doneness. Here are a few of the most popular ways to cook New York strip: Butter Basting Cooking steak indoors is super easy. Get a well-seasoned cast-iron skillet hot and sear the steak on both sides. Then, melt a  blend of butter, garlic, thyme, and rosemary in the skillet and spoon over the steak to butter baste the meat. Continuously tilt the pan to allow the butter to dissolve into the steak. For a thicker cut, you can place the skillet in the oven afterward to finish it off. Broiling Paul Vaccari, owner of Piccinini Bros. butcher shop in NYC, prefers this steak preparation method, especially when cooking at home in his  New York City apartment. Place your first oven rack at least 6 inches below the broiler element and turn the broiler on to preheat. Then, line a baking sheet with aluminum foil and place your steaks in the center of the pan, season generously with salt and pepper. Once the broiler is preheated, place the sheet in the oven and cook, flipping the steaks every 2–3 minutes for even cooking, until they reach your preferred internal temperature. Marinating You can also marinate New York strip and shred it for recipes like steak fajitas, tacos, kebabs, and stir-fries. Marinate in your preferred flavor blend for 2 to 4 hours before cooking. Be careful not to marinate the cut for too long, or it will become so fall-apart tender that it will be difficult to cook properly. Grilling Grilling is a classic way to serve New York strip. Put your grill on high heat (around 400–450°). Once the grill is heated, place your steak directly on the grill and flip every few minutes. Continuously check the temperature to determine when it’s time to take it off the heat; don't solely focus on the cook time. What Is The Best Way To Season New York Strip? When you choose a high-quality steak like those from our butcher shop in NYC, it’s best to keep the seasonings simple. All you need is some kosher salt, cracked black pepper, and maybe a little garlic. Should You Get A Bone-In Or Boneless New York Strip? It’s a slight point of contention within the meat community about whether a “traditional” New York strip should be bone-in or boneless. Some argue that bone-in New York strip is really Kansas City strip. In New York and surrounding areas, New York strip is often served boneless. However, each type has its own distinct flavor profile, so we recommend trying both to see which you like best. We have both types at our butcher shop in NYC, so you can easily try them and decide for yourself. Get Your New York Strip At An Authentic Butcher Shop in NYC We’re an artisanal butcher shop in NYC that’s been around since 1922. We know meat, and we know this city. There’s nothing like the real deal! That’s why we’re proud to supply the finest restaurants in New York City with high-quality meat. Now, you can enjoy the same restaurant-quality cuts at home, including New York strip. Whether you’re grilling outside or cooking indoors, we have the perfect cut for you, trimmed to your exact specifications. Order online, stop by our shop in Hell’s Kitchen, or call us today at 212-246-8277 to place your order.

New York Dry-aged beef is popular with the city's top chefs for a good reason. By utilizing a perfected preservation process that's been around for over a hundred years and artisan-quality care, every dry-aged beef cut is a custom culinary masterpiece that instantly becomes any beef connoisseur's new favorite steak. So, is dry-aged beef worth the hype? Below, we discuss what makes dry-aged beef the real deal and how you can prepare dry-aged meat at home. What Is Dry Aging, Exactly? Creating dry-aged beef in New York is a process that slowly removes moisture from the meat by exposing it to constant air in a well-ventilated, highly controlled environment. Eliminating moisture in the beef enhances its natural flavors, giving it an intense beefy flavor, deep-red appearance, and tender texture that's distinctive from other aging methods. Dry aging has been around for over a hundred years and was the preferred meat-aging method before refrigeration was regularly available in most homes. During those times, people would hang their slaughtered meat in dark sheds during the winter. The constant airflow from wind and near-freezing temperatures tenderized the meat and naturally refrigerated it. Today, expert meat purveyors and butchers perform dry aging in highly controlled conditions to ensure a sterile, consistent environment to create a perfectly-aged cut.   What Does New York Dry-Aged Beef Taste Like? Removing excess moisture from the meat intensifies its natural flavor and texture, giving it a rich, intense beefy flavor and butter-like tenderness. Dry-aged beef is also often described as having a nutty flavor. Paul Vaccari, owner of Piccinini Bros, says that dry-aged beef has a distinct, strong flavor that is becoming more popular, but can be too strong for some, depending on the number of days the meat is aged. “You either like it or you don’t,” Paul says.       The Dry Aging Process Step By Step At Piccinini Bros., our artisanal butcher shop in New York City, our beef is dry-aged in small batches in our on-site aging room, allowing us to monitor each cut individually. Here's how the dry aging process works: 1. Meat is Selected Picking the right cut is the key to a great dry-aged steak. Beef cuts with high-fat deposits, collagen, and marbling are the best choices for dry aging. Bone-in cuts are also excellent choices, as these cuts have more collagen around the bone than other beef cuts. 2. Cut Placed in Dry Aging Room Dry-aging rooms are highly controlled environments that ensure your meat is aged safely and follows the proper technique. Our dry-aging room is sealed and features 360° air vents strategically placed throughout, providing full coverage and constant airflow. The room is climate-controlled, maintaining a temperature between 33° and 38°F and 80-90% humidity to prevent bacteria from growing while ensuring the meat won’t freeze. 3. Moisture Evaporation & Tenderization We dry-age our beef for at least 28 days and up to 45 days. During this time, moisture is extracted from the cut through constant air exposure, leaving only the hearty protein and fat deposits. Dry-aged meat can lose up to 20% of its water weight, leaving a highly concentrated flavor and fat streaks that dissolve into the meat during cooking, providing melt-in-your-mouth tenderness. 4. Pellicle Formation As the connective tissue and collagen break down, a distinct, crusty outer layer forms over the meat. This crust, called the pellicle, creates a natural barrier between the meat's outer layer and its tender, deep-red interior. The pellicle forms into a hard, mahogany-colored crust that protects the meat inside from spoilage. Similar to the fungus that forms on bleu cheese, the pellicle layer helps tenderize the meat while preventing dangerous pathogens from spoiling the cut. 5. Trimming and Prep for Pick Up After reaching the ideal aging time you’ve preselected, our butchers will prepare your cut for pick up. We’ll slice off the pellicle layer, revealing a beautiful, vibrant red cut with yellowish fat deposits that is surprisingly soft and ready for cooking. Then, we’ll custom trim your cut to your exact specifications so it’s perfect for the meal you’re preparing.  6. Prepare At Home When you get a premium cut like dry-aged steak, the prep process does all the work. Simply add a bit of your favorite seasoning blend – we’re partial to just salt and pepper here – and cook your meat to your desired temperature with your preferred cooking method, whether you want to grill out or sear on the stovetop. Best Cuts For Dry Aging Dry aging is best suited for beef cuts with high marbling. The fat streaks not only contribute to the meat's robust flavor but also protect other parts of the meat during dry aging. Ideal beef cuts for dry aging include: ●      Ribeye ●      T-Bone ●      Tomahawk ●      Porterhouse ●      New York Strip ●      Sirloin New York City Wagyu beef is also an excellent choice for dry aging, as its high marbling content helps keep the meat tender and protects it from bacterial growth. Why Is Dry-Aged Beef More Expensive? Dry aging takes significant time and dedication to ensure the beef ages properly without spoiling. When you purchase dry-aged steaks and beef from a local butcher shop like Piccinini Bros., your cut is expertly handled by our artisanal butchers. Our on-site, small dry-aging room allows us to continuously monitor the process so you get exactly what you want. The result is a carefully crafted, restaurant-quality piece of beef, which is reflected in the price. Piccinini Bros: Dry Aged Beef In New York The key to a great piece of dry-aged beef in New York City is choosing an experienced, artisanal butcher like Piccinini Bros. We hand-select and carefully craft each piece of dry-aged beef to your specifications, so you get exactly what you're looking for. Shop our extensive selection of dry-aged beef online, call 212-246-8277, or stop by our store in Hell's Kitchen to order your dry-aged steak today.  

Love the hearty, beefy goodness of a dry-aged steak when you order out, but not sure how to cook it at home? We’ve got you covered. Selecting your dry-aged beef in New York from Piccinini Bros is only the first step! Once you get your custom meaty masterpiece home, you want to cook it in a way that brings out the nutty, earthy flavors that formed during the aging process. Below, our team of expert butchers shares tips and tricks to ensure you can cook your dry-aged steak to restaurant-level perfection at home. How To Select a Dry-Aged Steak Picking the right cut is the key to a great dry-aged steak. For dry aging, choose beef cuts with high fat deposits, collagen, and marbling. Here are some ideal dry aging cuts: Ribeye T-Bone Tomahawk Porterhouse New York Strip Sirloin Then, select how long you want your steak dry-aged. At Piccinini Bros, we recommend dry-aging steaks about 21 days. If you have a custom request,  we can do that, too. Just ask, and we’ll age your steak to your exact specifications. The length of the dry-aging process directly influences the meat's flavor profile. For example, beef that’s been dry-aged longer has a more distinct, cheesy, and creamy flavor than beef that’s aged for less time, which tends to have more nutty and earthy tones. Once you select your dry-aged steak, your butcher will custom trim it for you. This process includes slicing off the pellicle (the tough, dark, dried-out exterior), leaving the rich, tender, deep red muscle and fat streaks intact.  Prep Your Dry-Aged Cut Once you bring your dry-aged steak home, it’s best to cook it that night or within two days. If storing it, keep it wrapped in the butcher paper you brought it home in. When you are ready to cook, take the meat out and pat it dry with paper towels. Let it sit on the counter for 30–60 minutes before it hits the pan. This allows the meat to warm up a bit and promotes even cooking without smoking up your apartment.  Just before you get that sear going, drizzle your steak with a high-smoke point oil like avocado, grapeseed, or canola. Don’t oil the pan itself; that will just lead to a smoky apartment.  Season it simply with Kosher salt and fresh ground pepper, and leave it alone! The dry aging process infuses your meat with a robust beefy flavor and nutty undertones that only require a light layer of seasoning to bring out. Add anything more, and you’ll dilute all the rich and unique flavors that developed while your steak was in the drying room. Avoid overly flavorful seasonings or marinades, as the beef has a distinct, rich, beefy flavor that can become overpowering when mixed with strong aromas and herbs. Pro Tip: Reduce Your Cooking Time  Dry-aged meat can lose up to 40% of its moisture content during the aging process, so it cooks faster than other types of beef. While you may have the process of cooking your favorite steak down to a science, you’ll need to watch and adjust your cooking time if the steak is dry-aged.    Best Cooking Methods for Dry-Aged Beef In New York Here are some apartment-friendly ways to cook dry-aged beef at your New York home:  Broiling *Butcher Recommended*  Broiling is an excellent, NYC apartment-friendly substitute for pan-frying or grilling, and is Piccinini Bros. owner Paul Vaccari’s favorite way to cook steak. It creates less smoke in your apartment, and is great for preparing multiple steaks at a time. Use a 3-inch-deep disposable aluminum roasting pan fitted with a wire rack on top. To prevent smoke, sprinkle a cup of table salt across the bottom of the pan. The salt will absorb any juices that drip onto the aluminum pan before they burn and smoke. When you are ready to sear, turn the broiler on high and place your wire rack and pan setup on the top rack. Flip the meat every 2–4 minutes until it reaches your desired internal temperature. Make sure you use long-handled tongs to avoid burning your hand while reaching into the oven. Butcher tip: Dry-aged beef won’t look medium rare in the center, even if you use a meat thermometer. Dry-aged meat looks darker and can dry out quicker than other beef cuts.  Stovetop Cooking your dry-aged beef on a stove top gives you that iconic sear without a grill. The key is to start with a well-seasoned cast-iron skillet and get it piping hot. As you wait for your pan to heat up, cover your steak with a high-smoke-point oil (like avocado or grapeseed oil) and season it well with salt and pepper. Then, place the steak into the pan on high heat. Flip the meat every minute or so to avoid burning but still get that delicious char. Lower the heat and continue pan-cooking on the stovetop, or finish in the oven, until it reaches your desired doneness. Oven (With A Reverse Sear) While most recipes call for searing at the beginning of the cooking process, many NYC chefs and home cooks flip the script and start cooking their steaks in the oven, finishing them off with searing before serving. This provides the perfect conditions for creating a deliciously crispy crust without overcooking the meat. It’s also a great cooking method for thick-cut steaks that may cook unevenly if seared first. To start, turn your oven on low, to about 225°. Place your oiled and seasoned steaks on a cookie sheet with a non-stick lining, and cook them in the oven. While your steaks are in the oven, get your cast-iron skillet hot. Cook the steaks in the oven until they are about 10–15 degrees lower than your desired final temperature. Then, take them out and transfer them to the hot skillet. Finish off the steaks with a great sear, constantly turning the meat to avoid overcooking or burning on one side. Take the steaks off the heat when they have reached your desired internal temperature and let them sit for a few minutes before serving.  Purchase Dry-Aged Beef In New York City From Piccinini Bros While we recommend dry aging your steak for about 21 days, we can custom dry your steak to your exact specifications, using artisan-quality care and preservation methods that we have perfected over the last 100 years. Experience the ultimate flavor by choosing an artisanal butcher like Piccinini Bros for your dry-aged beef in New York. Shop our full selection online, call 212-246-8277, or visit our shop in Hell’s Kitchen to order your dry-aged steak today.