Boneless NY Strip - $21/lb

There’s about a hundred and one names for this steak. It’s also called the Strip Loin, the Kansas City Strip, the Delmonico...and way more that I don't feel like listing. This is one of your classic steakhouse cuts. It’s a bit more tender than a ribeye, but with that comes a little less marbling and no bone. There’s often a nice fat cap on the outside though! Feel free to cook this one more rare if you so desire.

• Cooking Methods: Grill, Skillet, Skillet-to-Oven