The strip steak, also known as New York or Kansas City strip steak, is considered prime beef along with filet mignon, ribeye steak, and porterhouse or T-bone steak. Strip steak comes from the lower sirloin, the portion of the original loin that starts with the sirloin removed to form the bone-in strip loin.
What is Strip Steak?
The main muscle that makes up the Strip is the longissimus dorsi, which is also the main muscle of the ribeye steak. It runs from the hip bone to the shoulder blade and is a very soft muscle.
Since they're usually a single muscle, strip steaks don't have much connective tissue and fat. They do, however, contain high levels of intramuscular fat, or marbling, which adds flavor and moisture to the steak. In fact, one of the main characteristics used to assign quality grades to meat is the degree of marbling. In general, more marbling means higher quality. As far as strip steak goes, this makes it one of the more expensive cuts of beef.
Strip steaks may also contain multifidus dorsi and gluteus medius, depending on the butcher. The multifidus is a soft muscle that can be found on the top (broad end) of a strip steak. Some butchers remove them from the strip tenderloin, but it's still a tasty cut of meat.
However, you don't want gluteus medius in your steak. This is sirloin, and you'll only find it in the last two steaks at the end of the short loin. The glutes are tougher than the strip waist and have chewy veins running through them.
It is one of the premium steaks, sold at high prices in both restaurants and supermarkets. It is also known as the New York Strip. Luckily, its origin produces plenty of steaks, so you can easily find them.
How to Cook Strip Steaks?
Strip steaks are easy to cook on the grill, under the grill, or in a cast iron skillet on the stovetop. As with most premium steaks, the easiest way to get your strip steaks to heal is by high-heat drying. Place the dry steak on the high-heat grill for a few minutes on each side, until your desired doneness is reached or until the temperature probe detects that the interior of the steak has reached the temperature you set.
Alternatively, for a slight twist, you can add your choice of smokiness to smoke the Strip to perfection.
Let the steaks come to room temperature on the counter for at least 30 minutes before cooking them so they cook evenly. Pat them dry with kitchen paper so you can get a good sear in no time. And don't be afraid to use some butter in this leaner cut.
How Does the Steak Taste?
Popular for its beef flavor, strip steaks are usually boneless, but bone-in steaks are also known as shell steaks or club steaks. The bone adds flavor and moisture to the steak while also making it more visually appealing, which is why it has long been one of the premium choices for steakhouses and fine dining restaurants.
What some may not know is that a strip steak is actually half of the much-loved T-bone steak. So, if you know and love T-bone steaks, chances are you've unknowingly tasted strip steak.
That impressive bone in the center separates the two different types of steaks, half a small tenderloin steak and the other half a large steak.
Strip steak gives the T-bone its flavor because it has more marbling than the leaner tenderloin while remaining incredibly tender, which is why it's so popular.
As with most good steaks, strip steaks are quick and easy to prepare and cook so that the flavors of the meat will fully develop. Here are some of the more popular strip steak recipes:
1) Steak with Garlic Butter Wine Pot Sauce
2) Grilled Steak with Garlic and Oregano
3) Black Pepper Steak