Strip steak

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Beef cuts
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
Raw strip steak

The strip steak is a type of cut of beef steaks. Internationally it is called a club steak[citation needed]. 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,[1] 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.


Prime beef strip steak

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.[2]

See also[edit]


  1. ^ Herbst, Sharon. "New York Steak". Epicurious. Barron's Educational Services. Retrieved 28 November 2011. 
  2. ^