AKA: Shell Steak, Club Steak, Bone-In New York Strip, Bone-In Kansas City Strip Steak, Bone-In Manhattan Steak
Primal: Short Loin (US)
Cooking Methods: Grill, Pan-Fry
Fat Content: Moderate
The Bone-in Strip Steak is counted among the most premium of Beef cuts, which reflects both in its high price tag and its popularity among food connoisseurs. This is a well-marbled piece of meat with some surrounding fat as well. For this reason, this cut is considered an excellent choice for grilling and barbecuing.
Being a generously marbled cut, the Bone-in Strip Steak fares well when it is cooked using the dry-heat methods like grilling, broiling or even barbecuing. The presence of fat within its fibers ensure a moist piece of meat, which has the capacity to be cooked to a variety of doneness levels, right from rare to well done. To enhance its natural flavors, nothing more than a drizzle of any barbecue sauce or dry rubs is required. It might be an expensive cut of meat but its flavor and texture make it worth every penny.
This cut is taken from the short loin, a part of the animal’s body that receives little exercise, accounting for its richly marbled texture. It comes with the bone still attached to it.
The word ‘strip’ literally means ‘a long, narrow, flat piece’ and was originally used around the middle of 15th century. Its origin is probably the Middle Low German word ‘strippe’, which means ‘strap’.
Bone-in Strip Steak is basically a T-Bone/Porterhouse Steak without the piece of tenderloin on the bone’s other side.Popular Dishes: Barbecue, Grilled Steak
This information about Bone-in Strip Steak was sourced from our meat cut app