The bone-in strip steak is a classic cut popular for special occasions. People love its rich, beefy flavor, tender texture, and how great it looks on the plate. In this article, I’ll explain what makes bone-in strip steak so special, where it comes from on the cow, what other names it goes by, and the best ways to cook it.
What is Bone-in Strip Steak?
Bone-in strip steak is just a strip steak with the bone still attached. It has the same muscle as a boneless strip steak, so the flavor is the same. The main difference comes down to how it looks and how it cooks because of the bone. It’s a great cut, but it’s only worth spending extra if you know how to cook it well and enjoy eating steaks with the bone instead of boneless ones. It’s a perfect choice for a special meal at home or dining out.
The bone makes the steak look more impressive, but it can make cooking a little challenging, depending on how you do it. Since the meat shrinks as it cooks but the bone doesn’t, it can make it harder for the steak to stay flat in the pan. This can lead to slightly uneven cooking, which is why getting a perfect sear on a bone-in strip steak in a pan can be challenging—or even impossible. That’s why bone-in strip steak isn’t always the best choice for pan-searing. Grilling, on the other hand, is where this cut shines. The direct heat helps create a beautiful crust every time, no matter the size or shape of the bone.
What Are the Other Names for Bone-in Strip Steak?
Here are the most popular other names for the bone-in strip steak in the United States:
- New York Strip (Bone-In),
- Kansas City Strip,
- Club Steak,
- Sirloin Strip Steak (Bone-In),
- Bone-In Striploin Steak.
Where Does a Bone-in Strip Steak Come From on a Cow?
The bone-in strip steak comes from the short loin of a cow, which is part of the loin primal, located just below the backbone. This part of the cow is also a home for other popular cuts like porterhouse, t-bone, and tenderloin. The bone-in strip steak comes specifically from the bone-in strip loin.
Is Bone-in Strip Steak Better than Boneless?
Bone-in strip steak looks more impressive, but boneless strip steak is easier to cook evenly using most cooking methods, especially pan-searing. If you plan to cook on a pan, go for the boneless strip steak for a better crust. On the other hand, bone-in strip steak is a great choice if you plan to cook it on the grill. Ultimately, both taste the same, but bone-in feels more special – perfect for fancy dinners or special occasions.
The main challenge with bone-in strip steak comes down to the bone itself. When cooking in a pan, the irregular shape of the bone and the way the meat shrinks during cooking can make it difficult to get an even sear. As the meat shrinks, the bone stays the same, which means parts of the steak might not make full contact with the pan. That’s why bone-in steaks aren’t the best option for pan-searing.
If you really want a bone-in steak, grilling is your best bet. The direct heat from the grill reaches all parts of the steak, helping you get that beautiful crust no matter the shape or size of the bone.
What Are the Best Methods for Cooking Bone-in Strip Steak?
Here are the best cooking methods for bone-in tenderloin steak:
- Grilling: Grilling over direct heat is the best way to cook a bone-in strip steak. It gives you a perfect crust every time, no matter the steak’s size or shape.
- Sous Vide and Sear on a Grill: Sous vide is a foolproof way to cook a bone-in steak to your desired level of doneness. The steak cooks evenly from edge to edge, and after that, a quick sear on a hot grill gives it a nice, flavorful crust.
- Reverse Searing: This method involves starting the steak low and slow, then finishing it over high heat for a nice crust. You can do this in the oven or by using indirect heat on a grill or smoker, then searing it over direct flames to get the perfect steak crust.
- Pan-Searing with an Oven Finish: This method works well only for thick bone-in strip steaks. Start by searing the steak in a hot pan to develop a nice crust, then move it to the oven to finish cooking.
- Pan-Searing Only: Pan-searing isn’t the best method for bone-in strip steak unless you’re working with an exceptionally thick cut or don’t expect a perfect crust. As the steak cooks, the meat shrinks, but the bone doesn’t, which can cause uneven contact with the pan. When that happens, you end up with uneven cooking and less crust than you’d want.
