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This classic cut from the short loin is known by many names — the Ambassador Steak; Country Club Steak; Kansas City Strip; and the Delmonico, after the famous steakhouse in New York that popularized this cut (and also inspired the New York name). The strip steak is lean and fairly tender, because the muscle does little work. This is the ultimate steakhouse steak, perfect for classic seasonings as well as creative new ones. Christian recommends grilling it whole, then slicing it thin and sharing — it’s a big piece of meat. Florencia loves to use New York strip for Japanese shabu- shabu, cut paper-thin across the grain and cooked quickly in savory simmering broth.