This guide covers all the basics about the strip steak. You’ll learn about the cut’s location on a cow, its alternative names, and the standout characteristics that make it a staple on steakhouse menus and a favorite among steak enthusiasts. Additionally, I’ll answer some of the most frequently asked questions.
What is a Strip Steak?
The Strip Steak, also known as the New York Strip or Kansas City Strip, is a premium beef cut from the back of the animal (the short loin). It boasts a well-balanced marbling, offering a rich beefy flavor and a tender texture with just enough chew. I don’t just love it for its taste but also its ease of preparation – it’s an excellent choice even for novice cooks. As a premium cut, however, it ranks among the pricier options in the steak world. The price, of course, can vary significantly depending on the grade of the meat, but the new york strip generally tends to be pricier than other cuts, even for choice-grade steak.
Have you ever wondered about the origin of the name “New York Strip”? The Strip Steak got its name from the renowned Delmonico Steakhouse in New York City, which played a significant role in popularizing it as one of its signature dishes. However, it’s important to note that the Strip Steak has many other names besides the well-known ‘New York Strip.’ More on that below.
Other names for new york strip steak
Here are some of the most popular alternative names for the strip steak:
- New York Strip
- Kansas City strip steak
- Strip loin steak
- Top loin steak
- Ambassador steak
- Hotel cut steak
- Hotel-style steak
- Club steak
- Boneless club steak
- Veiny steak
- Shell steak
- Delmonico steak
- Newport steak
- Strip steak
Please note that “Delmonico steak” and “Club Steak” have been used to refer to various cuts of beef, not specifically the strip steak.
Where Does the Strip Steak Come From on a Cow?
The Strip Strip is located in the short loin section of a cow and consists of the longissimus muscle. This muscle typically experiences minimal activity in the cow’s daily life, contributing to the strip steak’s characteristic tenderness.
The short loin is a subsection of the loin primal – the area known for producing the tenderest cuts of beef, including the famous tenderloin. You can also find the strip steak in a bone-in variant, where it adjoins a smaller portion of the tenderloin on its other side. This particular cut is known as the Porterhouse or T-bone steak.
Buying Strip Steak
Many online butcher stores now provide door-to-door delivery, making purchasing high-quality meats from the comfort of your home a breeze. Here are some of the more popular options:
- Snake River Farms,
- Omaha Steaks,
- Crowd Cow.
When considering an online purchase, it’s essential to read the product descriptions. Also, remember that choosing a retailer with a solid reputation and positive customer reviews is crucial to ensure you receive superior beef.
Strip Steak Nutrition Facts
|Nutrition||Portion size: 3 oz = 85 g|
|Total Fat||6-8 g|
|Vitamin B-6||0.516 mg|
|Vitamin B-12||1.55 µg|
Data source: USDA.
Strip Steak Cooking Techniques
The strip steak offers ease and versatility in cooking. While my favorite methods include searing it in a skillet or grilling, this cut is also great for techniques like sous-vide, broiling, and even smoking. The choice of cooking technique depends entirely on your personal preference. Whether you lean towards a quick, high-heat sear or a slower, reverse-sear method in the oven or grill, a strip steak guarantees a delicious outcome every time.
Does the strip steak have a bone?
A strip steak is typically sold as a boneless cut, though bone-in versions are also available. Some people opt for the bone-in variety due to its attractive presentation on the plate. However, it’s important to note that the flavor of the strip remains the same – strip steak tastes identical regardless of whether it’s bone-in or boneless.
Is strip steak tender or tough?
A strip steak is undoubtedly one of the best cuts of beef, praised for its marbling, tenderness, and robust flavor. Although it may not match the tenderness of a Ribeye or Filet Mignon, it remains an excellent choice, especially for those who favor a more robust, beefy flavor. Additionally, this cut’s simplicity in cooking makes it an ideal selection for people new to cooking steak.
What does strip steak taste like?
Typically, a strip steak boasts a robust beefy flavor paired with medium tenderness and a bit of good chew. It’s essential to remember, however, that these characteristics can vary significantly depending on the steak’s grade, most notably its level of marbling.
Is strip steak expensive?
The price of a strip steak varies based on several factors, including the quality of the meat and where you choose to buy it. Generally, the strip steak is moderately expensive, although it usually doesn’t reach the high price point of cuts like Filet Mignon or Ribeye. To save on costs, consider buying in bulk or keeping an eye out for sales at your nearby grocery store or online butcher shops.
What to do with strip steak?
A strip steak is an excellent choice for either grilling or pan-searing. Season it simply with salt, black pepper, and optionally with garlic powder to bring out its flavor. After that, grill or pan-sear it to your preferred level of doneness. Pair it with your favorite side dishes, such as baked potatoes, grilled vegetables, or a fresh salad. Indeed, these simple steps are all you need to enjoy a strip steak thoroughly.
What is the ideal thickness for a strip steak?
I recommend a thickness of 1.5 to 2 inches for the perfect strip steak. This range ensures the ideal balance between a perfectly cooked interior and a deliciously crispy crust on the outside. If the steak is overly thick, it can be challenging to cook the interior evenly without overly charring the crust. Conversely, if it is too thin, say less than 1 inch, it risks overcooking the inside before a desirable crust can form.
Which is better, new york strip or ribeye?
Choosing between a New York Strip and a Ribeye steak is largely a matter of personal taste. If you favor leaner cuts with a firmer texture, then the New York Strip Steak might be your go-to. Conversely, if you prefer the richness and tenderness that comes with greater marbling, then a Ribeye steak may be more to your liking. Its high-fat content lends a juicy and flavorful bite, making it a beloved choice among many steak enthusiasts. On the other hand, the New York Strip is an excellent option for those who prefer a leaner cut with a robust, meaty flavor. Ultimately, the best choice depends on your taste preferences and dietary requirements.
I invite you to read my separate article, where I compare the New York Strip and Ribeye side-by-side.