New York Strip Steak
Classic strip loin cut
Best wine varietals
Cabernet Sauvignon
Cabernet Sauvignon's bold tannins complement the rich, fatty texture of New York Strip Steak.
Barolo
Barolo's strong tannins and acidity cut through the steak's fattiness and enhance its flavors.
Malbec
Malbec's dark fruit and smoky notes pair well with grilled and charred steak flavors.
Merlot
Merlot's smooth tannins and plum flavors balance the steak's savory richness.
Best cocktails with this
Rocks Glass • Medium • 5 min
smoke/bitter/sweet — bold peaty backbone and orange bitters cut through steak fat; classic savory match.
Old Fashioned glass • Medium • 5 min
smoke/sweet/bitter — rounded Speyside malt with sugar and bitters complements beef’s richness without overpowering.
Coupe • Medium • 5 min
bitter/sweet/smoke — vermouth and bitters add savory herbal depth that echoes steak’s char and umami.
Old Fashioned glass • Medium • 5 min
bitter/herbal/smoke — complex, spirit-forward mix (rye/vermouth/benedictine) stands up to robust cut.
Rocks glass • Medium • 10 min
acid/smoke/sweet — citrus brightness and red-wine float offer acid and tannin to balance fatty strip steak.
Coupe • Medium • 10 min
sweet/herbal/smoke — rich, herbal vermouth and Chartreuse add aromatic complexity with smoky whisky base.
Rocks glass • Medium • 5 min
heat/smoke/sweet — ginger spice and honey lift the smoky Scotch, adding a warm counterpoint to grilled beef.