★ PopularFrom $14.49Hand-Cut Sirloin
Lean, juicy steak priced at a great value. Served with choice of two sides.
250 calmultiple sizes
Texas Roadhouse New York Strip
Available sizes
8 oz. Thick Cut $19.99 · 420 cal12 oz. Traditional Cut $24.99 · 640 cal16 oz. Traditional Cut $28.99
Similar flavor to the sirloin with extra tenderness. Served with choice of two sides.
About Texas Roadhouse New York Strip
The New York Strip sits exactly between the sirloin and the ribeye, in both price and character. It runs $19.99 for the 8 oz thick cut at 420 calories, $24.99 for the 12 oz traditional cut and $28.99 for the 16 oz. More marbling than the sirloin, firmer chew than the ribeye, with that strip-steak edge of fat that crisps on the grill into the best bite on the plate.
This is the steak for people who know what they like: proper beef flavor, a real crust, no fork-soft theatrics. The 8 oz thick cut is the sleeper order, since the extra thickness means a better sear-to-center ratio than the wider 12 oz for five dollars less.
Texas Roadhouse New York Strip Calories
Calories vary by size. Here's the breakdown for each New York Strip option:
| Size | Calories | Price |
|---|---|---|
| 8 oz. Thick Cut | 420 cal | $19.99 |
| 12 oz. Traditional Cut | 640 cal | $24.99 |
| 16 oz. Traditional Cut | — | $28.99 |
* Calorie values are approximate and may vary by location and preparation.
How to Make Texas Roadhouse New York Strip at Home
The strip rewards a straightforward hard sear and one extra trick: standing it on its fat cap first so the edge renders and crisps.
Ingredients
2 servings
Steak
- 2 NY strip steaks, 12 oz, 1.25 inches thick
- 1½ tsp kosher salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp butter
Instructions
0 of 4 steps
- 1Season steaks all over and rest at room temperature 30 minutes. · 30 min
- 2Stand the steaks fat-edge down in a hot dry skillet with tongs for 2 minutes until the cap renders and browns. · 2 minTip: The rendered fat becomes your cooking oil. No added oil needed.
- 3Lay steaks flat and sear 3 to 4 minutes per side for medium-rare, 130°F. · 8 min
- 4Butter-baste the final minute, then rest 5 minutes. · 6 min
Pro Tips
- The fat-cap render is the difference between a good strip and a great one.
- Strip overcooks fast past medium; set a timer, not a guess.
- Slice against the grain at a 45-degree angle for the tenderest bites.
Variations
Grilled
High direct heat, 4 minutes a side, fat cap seared last over the hottest coals.
Smothered Strip
Top with sautéed onions and jack cheese under the broiler for 60 seconds.
Serving Ideas
- Steak fries and a cold draft beer, the strip-joint classic.
- Seasoned rice soaks up the resting juices.
- Leftover strip makes exceptional steak tacos.
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Frequently Asked Questions
How much is the New York Strip at Texas Roadhouse?
The 8 oz thick cut is $19.99, the 12 oz traditional cut $24.99 and the 16 oz $28.99, all with two sides.
How many calories in the NY Strip?
The 8 oz has 420 calories and the 12 oz 640, sitting between the lean sirloin and the rich ribeye.
Thick cut or traditional cut: which is better?
The 8 oz thick cut sears better and stays juicier at medium-rare. The traditional cuts give more surface crust. Thickness wins for most people.
Strip or ribeye?
The strip is leaner with a firmer, meatier chew. The ribeye is softer and fattier. Strip fans call ribeye greasy; ribeye fans call strip tough. Order both once and pick a side.
What sides go best with it?
Steak fries and a Caesar salad play the steakhouse classic. The full sides menu runs 17 options at $3.49 each à la carte.