Jacques Pépin Names New York Strip the Best Steak Cut

When it comes to steak, the legendary Jacques Pépin has a clear favorite: the New York strip. In an episode of Today’s Gourmet, Pépin highlighted the versatility and robust flavor of this cut, describing it as “the best piece of meat.”

Its marbling and texture make it an excellent choice for various cooking methods, from sautéing to grilling or broiling.

Why the New York Strip Stands Out

The New York strip is prized for its balance of richness and firmness. Pépin kept his preparation simple, seasoning with just salt and freshly ground pepper before sautéing the steak for three minutes on each side.

While straightforward, this cut can also take on marinades and additional seasonings, making it approachable for both seasoned chefs and beginners.

Unlike cuts like short ribs, which have higher fat content, the New York strip boasts marbling that enhances flavor without overwhelming the dish.

Pépin’s straightforward technique showcases its natural qualities, emphasizing that simplicity often yields the best results.

The Perfect Pairings

Pépin accompanied his New York strip with white beans, broccoli, and diced potatoes, topping the dish with a red wine sauce.

He noted that potatoes, whether mashed, roasted, or fried, are a classic companion, as their starch complements the steak’s juices.

For those seeking lighter sides, roasted vegetables like Brussels sprouts, asparagus, or sautéed mushrooms make excellent choices.

Adding olive oil, garlic, and thyme enhances the flavors, creating a perfect harmony with the rich, beefy steak.

With its versatility and bold taste, the New York strip remains a timeless favorite for home cooks and culinary icons alike. Following Pépin’s advice ensures a dish that’s both satisfying and sophisticated.

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