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Cooking steak at home is both simple and kind of daunting. On the one hand, a great cut of meat doesn't need much to shine. It usually benefits from some good seasoning and a nice sear—a simple preparation that seems doable even for beginners. On the other hand, overcook or otherwise mess up a steak, and you've just wasted a pretty pricey ingredient.
“Cooking these at home takes a lot of patience and time since they’re best cooked low and slow–ruling out cooking methods like grilling, reverse-searing, or cooking them on the stove top,” Nunez says. Unless you’re looking for a jaw workout, you are better off using these cuts for braising, stewing, or even slow cooking, according to the chef.
If you ask David Rose, executive chef at the nation's leading meat delivery company, Omaha Steaks, he’ll tell you that larger steaks, such as bone-in ribeyes, are kryptonite to amateur cooks. “Thicker, bigger cuts of steak can be a bit trickier to cook at home due to their sheer size,” explains Rose, also a former finalist on the reality TV series Food Network Star.
Now, this one is a bit controversial. Some chefs love these thin-cut steaks because they're inexpensive, rich in flavor, and cook up in a flash on a grill or cast iron skillet. Others say that trying to cook them just right–somewhere between over and underdone–is much like trying to balance on a tightrope.
The Strip Steak operates under several different aliases, including Ambassador Steak, Kansas City Strip, Omaha Strip, and, most famously, the New York Strip. It is sliced from the short loin of the cow and cooks up nicely, given its firm and tender physique and lack of bone .
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