Strip steak splits the difference between chew and tenderness — firmer than a ribeye, but every bit as beefy, with a band of fat along one edge that renders into the meat as it cooks. It holds a sear beautifully: high heat, a hot pan or hotter grill, flipped once, and left alone. This is the steakhouse cut for a reason: it’s dense enough to stand up to a knife, yet still tender enough to eat rare. Rest it a full five minutes before you cut in; that firmer structure holds its juice longer than you'd expect, and it's worth the wait.
