Strip Steak
This exceptional steak – lean, tender and full-flavored – is always popular with the fans. 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.
For best results, cook steaks to medium rare (pink in center, slightly brown to
ward exterior-145°F) or medium (light pink in center, brown toward exterior-160°F) doneness. Do not overcook.
