Strip steak

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Strip steak
BeefCutShortLoin.png
Beef Cuts
Type Short loin cut of beef
Grilled Kansas City strip steak topped with onions and mushrooms

The strip steak, also called Kansas City 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 larger portions.

Other names[edit]

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

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]

References[edit]

  1. ^ Herbst, Sharon. "Kansas City Strip Steak". Epicurious. Barron's Educational Services. Retrieved 28 November 2011. 
  2. ^ "Understanding the Cuts". farmfreshbeef.org. Retrieved 2014-10-30. 
  3. ^ "Selecting Beef Cuts". australian-beef.com. Meat & Livestock Australia, Ltd. Retrieved 2014-10-30. 
  4. ^ goodtastebook.com