Iva Carter
Published by Iva Carter
Last Updated On: August 31, 2022

A strip steak is an essential meat cut that is included in almost every carnivore diet, and it is also my personal favorite piece of steak.

In this article, I'll reveal all of the ins and outs of the strip steak, including what to look for when purchasing it and what to do after you get it home.

I've cooked a lot of strip steaks in my day, and it's safe to say that it's become a popular dish in my house. So, with all that in mind, let's talk about strip steak.

What Is Strip Steak?

Raw steak with herbs and spices on top

Strip steak is a tender cut of beef from the top loin that is often cooked as sirloin steak.

As a slice of boneless meat, a strip steak has great taste and tenderness.

I prefer cooking with the strip loin steak because it isn't particularly pricey, and it does have a wonderful flavor.

Boneless vs. Bone-In Strip Steak

While the strip steak is typically sold as a boneless cut of meat, it can also be sold bone-in. The bone-in strip steak is sometimes referred to as a shell steak or a club steak.

Boneless strip steaks are the most popular form of this type of meat, and it is the version that I will be referring to for the rest of this article.

Brief History

The strip steak has been around for centuries, and it was originally known as the shell steak. The term "shell steak" was first used in the late 1800s, and it referred to a cut of meat taken from the short loin.

In the early 1900s, the term was then replaced with "strip steak," which has been known by that name ever since.

Other Names for This Cut of Meat

Raw strip of steak on a plate

The name for the strip steak came from the Delmonico steak, which was a dish that was popular in New York City in the 1800s. The Delmonico steak was named after a restaurant called De Lancey, located in New York City [1].

There are other names for the strip steak, which are also known as:

  • New York Strip Steak (NY Strip Steak): This is the most common name for the strip steak, and it is named after the city where it was first popularized.
  • Kansas City Strip Steak: This name comes from the city where it was first introduced, and it has been a popular name for the steak ever since.
  • Omaha Strip Steak: This is another common name for strip steak, and it is named after the city where it was first popularized.
  • Top Strip Loin Steak: Top Loin Steak is what the Strip steak is called in Canada.
  • Ambassador Steak: This is what the Strip steak is called at some restaurants.
  • Hotel Cut Steak: This is what Strip steak is called at some restaurants.

No matter what you call it, it is still an incredibly delicious piece of meat.

Strip Steak Characteristics

Strips of steak raw on a square plate

Before you buy and cook a New York strip steak, it's a good idea to know what it is supposed to taste and feel like.

1. Flavor

The New York Strip Steaks are known for their rich, beefy flavor. The meat is well-marbled, which means that it has a higher fat content than other cuts of meat.

That marble gives the steak a lot of flavors, and it also makes it one of the most tender cuts of meat.

The strip steak is usually boneless, a cut of beef that is enjoyed for its rich flavor. However, there is also a bone-in version of this steak.

The bone-in version adds flavor and moisture to the meat, making it more delicious and impressive-looking. This is why strip steak is often a great steak for special occasions.

2. Texture

Strip steaks are very tender pieces of meat, and they have a smooth texture. The steak should be firm to the touch, but it should not be tough.

If the steak is tough, it means that it has been overcooked.

3. Fat Content

As I mentioned before, NY strip steaks have a higher fat content than other cuts of meat. This is what gives the steak its rich, beefy flavor.

The fat content can vary depending on where the steak was cut, but it is typically around 20%.

Strip Steak Nutrition Facts

Raw steak with herbs and spices on the side

A 3-ounce serving of strip steak contains about 160 nutrition calories, 8 grams of fat, and 22 grams of protein.

It is a good source of iron and vitamin B12, and it also contains a decent amount of phosphorus [2].

What Makes a Good Strip Steak?

Marbling, firmness to the touch, and deep red color make a good strip steak. Here’s why.

  • A good strip steak is well-marbled. This means that it has a higher fat content, which gives the steak its flavor.
  • A good strip steak is a deep red color. If the steak is too pale, it has not been properly aged, and it will not have as much flavor.
  • A good strip steak is firm to the touch. If it is too soft, it means that it is not fresh.

How to Cook It?

A cooked strip of meat on a plate

You can cook strip steak in a variety of ways, but the most popular methods include grilling, frying, and broiling.

Each of these methods will give the steak a different flavor, so it is up to you to decide how to cook strip steak.

If you want to grill your steak, make sure that you use high heat so that you can sear the outside of the steak.

Grilling will give it a nice crust, and it will also lock in the juices.

I highly recommend grilling strips on a super hot grill quickly to get a good sear without overcooking.

Grilling also allows you to get that delicious char on the outside of the steak while keeping the inside nice and juicy.

All you got to do is season it with olive oil, salt, and pepper or add your favorite rub before you start grilling.

However, hot pan-roasting with a cast-iron skillet or reverse-searing is the best method if you're attempting to cook a NY strip indoors.

When cooking a strip steak, I recommend achieving a medium-rare to medium-cook so that the marbling permeates throughout the meat giving you the most distinct flavors of any steak.

FAQs

What’s Better, New York Strip or Sirloin?

The New York Steak is better than the Sirloin Steak if you are looking for a steak with more flavor. It is also better if you are looking for a less tough steak. The Sirloin Steak is leaner and has less fat, so it is a healthier option.

How Long Should I Cook a Strip Steak?

You should cook a strip steak for 3-5 minutes per side or until it reaches the desired level of doneness.

What Is the Best Temperature to Cook a Strip Steak?

The best internal temperature to cook a strip steak to a medium-rare or medium is 135°F or 140°F [3]. This temperature will ensure that the steak is juicy and flavorful.

What Is Better, NY Strip or Ribeye?

The NY Strip is better than the Ribeye if you are looking for a leaner steak with less fat. The Ribeye is better if you are looking for a more tender and juicy steak.

Is a Strip Steak a Good Steak?

A strip steak is a good steak for those looking for a leaner option with plenty of flavors. It is also a good choice for a less tough steak.

Where Does Strip Steak Come From on the Cow?

The strip steak comes from the short strip loin of the cow, which is located between the sirloin and the rib [4].

The short strip loin is a relatively small section of the cow, but it is responsible for a large portion of our meat; they do not have a lot of connective tissue, but they do have more marbling. This part of the cow is where the most popular cuts of meat come from, including strip steak, tenderloin steak, and filet mignon.

What Is the Difference Between T-Bone Steaks and Porterhouse Steaks?

The difference between a Porterhouse steak and a T-bone steak is mainly their size, with the former being significantly larger.

Porterhouse steaks are cut from the rear end of the short loin, which contains more tenderloin than does the front end, where T-bone steaks are cut.

The extra tenderloin means that porterhouse steak is significantly more tender than T-bone steak.

Strip Steak Takeaway

NY strip steaks are affordable and delicious steaks perfect for any occasion. When shopping for a strip steak, look for deep red color, a firm texture, and don’t be afraid to experiment with seasoning and side dishes.

However, with meat quality being the top priority in achieving perfection with strip steak recipes, I don’t recommend experimenting with the manufacturers which is why I always buy beef from trusted sources.

I source my strip steak from ButcherBox because their devotion to keeping the standards of meat high never failed me.


Reference:

  1. https://dailydelish.us/faq/is-striploin-the-same-as-new-york-strip/
  2. https://www.healthline.com/nutrition/14-ways-to-increase-protein-intake
  3. https://www.certifiedangusbeef.com/kitchen/doneness.php
  4. https://inspection.canada.ca/food-label-requirements/labelling/industry/meat-and-poultry-products/meat-cuts/beef/eng/1348582373896/1348589471777#a5_2

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