|This article relies largely or entirely upon a single source. (July 2012)|
|Beef cut:||Short loin|
|Steak type:||Strip steak|
|(also known as: New York strip steak, Kansas City strip steak,
strip loin, shell steak, Delmonico, boneless loin,
boneless club steak)
The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak. In Australia it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin. (Fat content of the strip is somewhere between these two cuts.) Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.
In 1837, Delmonico's Restaurant opened in Manhattan. Self-proclaimed as “America’s first fine dining restaurant,” one of its signature dishes was a cut from the short loin that was called a Delmonico steak. Due to its association with the city, it has since been referred to as a New York strip.
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