Juicy bone-in New York Strip with salt, pepper, and rosemary on the side
Perfectly cooked Bone-In New York strip with homemade steak sauce and rosemary on the side
Bone-in New York Strip sizzling on the barbecue along with red peppers, onions and asparagus
Stunning plating of a bone-in New York Strip with salt, thyme, and potatoes on the side

USDA Prime Bone-In New York Strip

Regular price $59.95 Sale price$54.95 Save $5.00
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Our USDA Prime "on-the-bone" New York Strip is also known as the Kansas City Strip. It enhances all the things you love about our classic New York Strip with the left in bone.

The KC strip elevates everything you adore about our signature New York Strip. The USDA Prime Bone-In New York Strip is a very tender strip steak. The included bone adds extra flavor and style.

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Where is a Kansas City Strip Cut From?

Cut from the short loin of a cow, the Kansas City Strip is the classic New York Strip steak with the bone still attached. The cut of meat simply adds size and flavor.

There's nothing like a Bone In strip steak. The KC strip has similar flavor to a ribeye and similar texture to a filet mignon. It balances perfectly in the middle without having to buy a larger cut like the Porterhouse. If the bone on the Kansas City cut were to continue, it would connect with a filet mignon. This would result in a T bone or Porterhouse steak.

What is a Kansas City Strip?

Juicy Kansas City Strip on a flaming grill

How To Cook a Kansas City Strip

When grilling your bone in Kansas City steak, make sure the grill is preheated to as high a heat as possible before putting the steaks on. Grill for 5 minutes on each side, taking it off at an internal temperature of 125-130°F for medium-rare doneness.

The presence of the bone in the bone in strip steak does not affect the method or duration of cooking.

When pan searing, make sure the cast-iron skillet is hot and the steak sizzles right as it touches the pan. Sear each side for about 4 minutes to get a crisp outside, locking in the juices.

Always allow your steak to sit for 4-6 minutes after cooking to let the juices settle. The internal temperature should reach 130-140°F for Medium-Rare doneness.