What is Strip Steak?

The strip steak, often referred to as the New York or Kansas City strip, is one of the most desired cuts of beef. It is derived from the short loin subprimal of the beef, which is the same area providing rib-eye and filet mignon. Typically, strip steak is prepared boneless, though you may occasionally find a bone-in version known as a shell steak. This premium cut is appreciated for its tenderness and rich flavor, attributed to its primary muscle, the longissimus dorsi.

Characteristics of Strip Steak

Strip steak boasts a unique texture due to its low connective tissue and excellent marbling, which greatly enhances its taste and juiciness. The amount of intramuscular fat present is a key factor in determining the cut’s quality. Higher marbling generally equates to a higher quality grade, making strip steaks among the more expensive options in restaurants and butcher shops. Chefs appreciate its beefy flavor and ease of preparation, whether grilling or pan-searing.

Cooking and Serving Strip Steak

Cooking a strip steak is straightforward. It performs well on the grill, under a broiler, or in a cast-iron skillet. For optimal results, allow the steak to reach room temperature before cooking and pat it dry to ensure a good sear. Pairing it with butter can enhance the flavor of this leaner cut. When selecting a strip steak, look for wide, uniform cuts with a minimum of trimming along the edges for the best experience. Store uncooked steaks properly in the refrigerator or freezer to maintain their quality.