The New York Strip is the half-brother of the T-Bone Steak. Confused? Play along with me for a moment. The T-bone steak gets its name because it has a bone that is shaped like a “T”. On one side of the bone is a strip steak. On the other is a piece of tenderloin filet. Hence, the T-bone is really two steaks in one.
Where The New York Strip is Located
The Strip is harvested from the “short loin” section of a beef. The tenderloin section extends into the short loin. That’s why the T-bone cut has both a strip steak and a piece of tenderloin filet.
A strip steak without the bone is called a “New York Strip Steak”. When a bone is left attached to the strip, it is either called a “Bone-in New York” or sometimes a “Kansas City Strip.
Also Known By Other Names
Mostly the strip is known by its most popular name of New York Strip. But sometimes it’s simply called a Strip Steak. In Canada it is sometimes called a Strip Loin or Shell Steak. In Australia the strip is often called a Boneless Sirloin.
Tenderness and Flavor of the Strip Steak
The strip is prized for its fine texture and buttery flavor. It is moderately tender and has good
fat marbling. It is a tasty option to the rib eye steak which has significantly more fat content.
The New York Strip is always a very popular cut of steak at the best steakhouses. The ultimate
most tender, juicy and tasty New York Strip is graded USDA Prime followed by USDA Choice.