Strip steak
The strip steak is a type of meat cut from the short loin. It is a bit tender since it does not do that much work.[1]
 Beef Cuts | |
| Type | Short loin cut of beef |
|---|---|
Other names
The steak is sold in the United States under a lot of names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak.[2]
In New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak)[3] and can be found in the Handbook of Australian Meat under codes 2140 to 2143.[4]
In the UK and Ireland it is called sirloin.
In Canada, most meat sellers refer to this cut as a strip loin;[5] in French it is known as contre-filet.
Delmonico's Restaurant, an operation opened in New York City in 1827, sold 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 called a New York strip steak.[6]
Preparation
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Like most steaks, the Strip steak can be cooked with different methods.
Strip Steak Media
Chili-rubbed NY strip steak from Eddie V's in Boca Raton, Florida
References
- ↑ Herbst, Sharon. Kansas City Strip Steak. EpicuriousBarron's Educational Services. Retrieved 28 November 2011.
- ↑ Understanding the Cuts. farmfreshbeef.org. Retrieved 2014-10-30.
- ↑ Beef Cuts Chart. australian-beef.comMeat & Livestock Australia, Ltd.. Retrieved 2016-11-13.
- ↑ Australian RFP Cut Code Reference 2016 Edition. ausmeat.com.auAus-Meat, Ltd.. Retrieved 2016-11-13.
- ↑ Beef - Meat Cuts Manual. inspection.gc.caCanadian Food Inspection Agency. Retrieved 2016-04-07.
- ↑ How did the New York Strip Steak get its Name?. Retrieved 2021-05-18.