New York Strip

How to cook it

• Score the fat cap lightly and render it first, standing the steak on its edge in the pan for a minute or two.
• Then sear both faces hard. Two to three minutes a side for a 1-inch steak.
• Medium-rare is the sweet spot; past medium the marbling has already melted out.
• Rest, slice against the grain, finish with flaky salt.

Why it's better as Midwestern wagyu

Strips from ordinary cattle can be lean and chewy. A fullblood strip keeps the clean beef flavor but with marbling threaded through it, so it eats like a ribeye with more structure.

In your share

Strips come in every share. Ask for them at 1 to 1.5 inches thick.