How thick is it? If over an inch, I’d salt it and rub with high heat oil (I use avocado) and sear on both sides. Let rest then throw in the oven until done to your liking.

Or in a skillet and pan fry with onions and mushrooms (maybe at this home of year, asparagus...)

Waiting on delivery now, will check out thickness on arrival. I don't have avocado oil, but have olive oil, it that good?

bring steak to room temp and s/p both sides; use a piping hot CI skillet ... cook on each side about six minutes ... let rest 10 min. [4 minutes each side if you like it rare.]

We also use the reverse sear that is in Elmer's post. Perfect every time.

I've never had a New York strip but I've had hundreds of Kansas City strips. I can't remember ever cooking any that weren't done on the grill though. So I'm not much help.

Yeah that's one of the things I miss about selling my house, I had a humongous grill on the back deck.

I'm disappointed the steaks were only 3/4", it seems that searing both sides would be enough to cook.

I broil our steaks and lamb chops, using the convection setting on our oven.

I would not expect that unless a special order a supermarket steak to be more than 3/4 inch thick more normal in this area is 1/2 inch thick although they seem to have thicker ones right before the major grilling holidays of the summer. Depending on the size of price of the steaks, special this week is $4.99 for strips, I use them cut up with the pieces frozen for later use rather than buying a roast and cutting it ups. Last time my store had these at that price all other beef other than hamburger was $6.99 to $8.99 for what I would normally use. Remember steak is just part of a roast of some type and not from a special part of a cow.

No. Do not use olive oil....it will burn at high temps. Here's a list of high heat oils....but they don't all taste the same:

avocado oil (refined)

almond oil

corn oil

canola oil

grapeseed oil

peanut oil

safflower oil

sesame oil and sunflower oil.

These oils are better suited for cooking at higher temperatures.

If you want be sure of a thick steak, try buying a tri tip and cut it into steaks with the thickness you want. Perhaps not as tender as a NY but very tasty.

I follow bragu's method - hot CI skillet, sear 4 minutes a side and cooks to perfectly rare (my preference also). Inch thick NY strips, T-bones and rib eyes are common in groceries here year round. In fact, anything thinner is labeled as "thin cut"....who wants a skinny steak??

“I've never had a New York strip but I've had hundreds of Kansas City strips.”

Curious - Do they have a bone? Here (NY) strip steaks are boneless and with the bone it’s called shell steak. Unless it’s a boneless shell steak in which case it’s the same thing as a NY strip.

"Perhaps not as tender as a NY but very tasty"

I love tri-tip...definitely tasty. It's less tender since it's cut from the bottom triangular tip of the siloin. I almost always use a marinade with it for that reason. Better than a strip steak for me.

I like mine extra rare too. I cook them in the skillet, but forego the oven. I want them cold in the middle.

..........now my mouth is watering.......

Sear both sides a minute or two. I want a warm middle though. I want to see warm blood LOL. No oven for me either.

Judy, the more it is cooked, the more it "bleeds". When it is cold in the middle, it doesn't bleed.

Curious - Do they have a bone? Here (NY) strip steaks are boneless and with the bone it’s called shell steak. Unless it’s a boneless shell steak in which case it’s the same thing as a NY strip.

No, KC strips are not bone in. They are the same as a NY strip but named for the area of the country in which much of the US beef are raised. A bone in strip steak is basically a T-bone (strip on one side of the bone and tenderloin or Filet Mignon on the other). Or it could be called a Porter House if from the larger end of the loin. On the small end of the loin there isn't much tenderloin at all but they try to pass them off as T-bones here. Sounds more like what you call a Shell steak back east.

Bleed or not bleed? Beef is cooked to various degrees of doneness to produce an intended flavor result. Color isn't the end objective, is it?

I believe names of beef cuts vary regionally.

Lonejack, no, shell steaks (bone in strip) just have some bone on the side, not the T and filet of porterhouse or T-bone.

ETA - I realize names vary regionally, but I asked about KC as the internet seems particularly conflicted on whether or not it’s got the bone.

I've never seen a strip with the bone in around here. We've taken our beef cows into a processor before that cut the Ribeyes bone in without asking us but not the strips.

I prefer bone in steaks because I believe it enhances the flavor a bit.

I noticed when I was checking yesterday that some sites stated there was a small bone left on KC strips. Being from KC I have never seen any bone left on. The shell steak above is actually at T-bone/Porterhouse with one side removed. One site even mentioned that they were but from the smaller end of the loin which is not true. I did wonder if both were some company's advertising ploy to sell more of the larger cut.

They just want to sell you the bone in at the same price per pound as the with no bone. More $$$.

"They just want to sell you the bone in at the same price per pound as the with no bone. More $$$."

Except that, as you said above, there's more flavor with a bone attached, which I agree with. And not just for steak, same is true with chicken, perhaps even more so

Boneless steak is usually more expensive than bone in.

We used the reverse sear method on New York steaks today - perfection! I'll never cook steaks any other way.

Kenji on more flavor with bone:

Bone In, or Out?

Talk to most chefs and they'll tell you that it's always better to cook meat with the bone-in because it adds flavor. I've always been pretty skeptical of this one for a number of reasons. First of all, the exterior of a bone does not have much flavor in it at all—you have to dig down into the marrow to get at it (just ask my dogs). Secondly, meat muscle fibers are pretty tough customers when it comes to allowing molecules to move around within them.

If an overnight marinade can only penetrate meat by a few millimeters, fat chance that flavor from a relatively flavorless bone is going to make much difference.

Indeed, I tested this out with a few prime rib roasts a couple months back. One I roasted bone-in, another I removed the bone and tied it back on, a third I removed the bone and tied it back on with a layer of aluminum foil in between (to completely prevent any potential transfer of flavor), and the fourth I roasted boneless.

All three of the roasts with bones tied on them were indistinguishable from each other in both texture and flavor, so there's that myth smashed for ya. On the other hand, the boneless roast did come out a little dryer in the specific region where the bone was missing. Really, a bone accomplishes two things: It prevent some moisture loss by reducing the surface area of a steak, and it keeps that section of the steak from overcooking by acting as an insulator. Ok, three things if you count looking-really-awesome as an accomplishment.

I personally still go with bone-in cuts when I have the option because I enjoy chewing the crispy bits of fat around the bone, but don't let anyone force you to do it if you aren't interested

I agree terezosa, for all thick enough pieces of red meat. Incomperable results, consistently.