	Basics Refrigerator Storage (35°F to 40°F) 3 to 4 days Freezer Storage (0°F or colder) 6 to 12 months How Much? 1 pound yield, boneless 4 (3-ounce) cooked, trimmed servings 1 pound yield, bone-in 2-1/2 (3-ounce) cooked, trimmed servings

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Beef Top Loin (Strip) Steak aka Strip Steak, New York Strip Steak (boneless), Kansas City Steak, Shell Steak (bone-in), Club Steak (boneless or bone-in)

This exceptional steak – lean, tender, full flavored – is always popular. Available boneless and bone-in, it’s quick cooking and ideal for grilling, broiling and skillet cooking. Fine-grained but with a sturdy texture, boneless top loin (strip) steak is essentially waste-free and convenient – easy to cut in half to serve two or carve into slices. Thinly sliced steaks make excellent salad toppers and sandwich fillers.

Grilling

Beef Top Loin (Strip) Steaks (boneless 3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 10 to 12 minutes (steaks 1 inch thick, 15 to 18 minutes) for medium rare to medium doneness, turning occasionally.

Broiling

Beef Top Loin (Strip) Steaks (boneless 3/4 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 11 minutes for medium rare to medium doneness, turning once.

Beef Top Loin (Strip) Steaks (boneless 1 to 1-1/2 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steaks (1 inch thick) 13 to 17 minutes (steaks 1-1/2 inches thick, 19 to 23 minutes) for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Top Loin (Strip) Steaks (boneless 3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 10 to 12 minutes (steaks 1 inch thick, 12 to 15 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

To avoid flare-ups, trim steaks closely.
Leave only thin layer of fat to preserve juiciness.
Pat raw steaks dry with paper towels to promote browning.
To add flavor, season steaks with a rub just before cooking, or marinate briefly.
Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
Turn with tongs or spatula; piercing causes loss of flavorful juices.

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Doneness

For best results, cook steaks to medium rare (145ºF) or medium (160ºF) doneness. Do not overcook.

Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center, not touching bone.
To judge doneness visually, make a small slit near bone or near center of boneless steak and check color.

Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior

Basics