Also known as the New York Strip, this is a steakhouse classic. Cook it fast and hot to caramelise that fat while leaving the tender eye of the meat rare and juicy.
Portion: 250g per adult.
Provenance: North Yorkshire.
Want to make sure you cook your steak perfectly? You need a MEATER digital thermometer - click here for more details and to add one to your order.
Fancy some wine to go with your steak? We've put together a lovely selection, including a rather nice Malbec - click here to check it out now.
Looking for more meat to put on your grill? Click here to see our new BBQ range.
Ever fancied making your own Peppercorn Sauce? Click here to find out how, and trust us, it's so much better than a packet version.
Need some mustard or chimmichurri to go with your steak? Check out our Store Cupboard for some amazing finds and some brilliant staples (there's even charcoal and coffee!).
Click here to see our whole range.
Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired
Rare – internal temp. 54–57°C
Medium – internal temp. 57–63°C
Well Done – internal temp. 68°C and up
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