Strip steak

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Strip steak
Beef Cuts
Type Short loin cut of beef
Raw strip steak

The strip steak is a cut of beef steaks from the short loin. It consists of a muscle that does little work, making the meat particularly tender,[1] though not as tender as the nearby rib eye or tenderloin. Fat content of the strip is somewhere between the two cuts. Unlike the tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.

Other names[edit]

A U.S. Prime raw strip steak with a high marbling content

According to the National Cattlemen's Beef Association, the steak is marketed under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, and Veiny Steak.[2]

In New Zealand and Australia, it is known as a porterhouse steak or sirloin steak.[3]

Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.[4]

Related cuts[edit]

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.

See also[edit]


  1. ^ Herbst, Sharon. "New York Steak". Epicurious. Barron's Educational Services. Retrieved 28 November 2011. 
  2. ^ "Understanding the Cuts". Retrieved 2014-10-30. 
  3. ^ "Selecting Beef Cuts". Meat & Livestock Australia, Ltd. Retrieved 2014-10-30. 
  4. ^