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New York Cut

PRICE: R295 PER KG SIZE: 600G PORTION  The New York Cut, or Strip Steak, is the particular fashion of cutting the Sirloin from the short loin of the cow. This particular cut gained prominence in 1827, where it was the one of the signature dishes of a restaurant called Delmonico’s...
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PRICE: R295 PER KG

SIZE: 600G PORTION 

The New York Cut, or Strip Steak, is the particular fashion of cutting the Sirloin from the short loin of the cow. This particular cut gained prominence in 1827, where it was the one of the signature dishes of a restaurant called Delmonico’s in New York. Since, it has been known as the New York Cut. At the Fat Butcher, we serve our New York Cut Sirloin on the bone. The bone acts as a conductor and isolator of heat, which allows your steak to stay at optimum temperature for longer.

AGEING: 2 weeks dry-aged and 21 days wet-aged

PREFERRED COOKING TEMPERATURE: Medium rare to medium

COOK: Pepper crusted or grill with FB Butter

Pair it with a hearty left bank Bordeaux-style blend. This means that the base of the Bordeaux-style blend should be the Cabernet Sauvignon. Typical left bank Bordeaux-style blends deliver fruit scents and flavours of cassis, blackberry, dark cherry, vanilla, black cherry, coffee bean, spice and liquorice  The wines are often concentrated, powerful, firm and tannic. Depending on the specific wine, it can appear to be austere in character in its youth, which is why you should look for one older than 3 years.

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