Nose To Tail

Beef
AKA: New York Strip, Kansas City Strip, Boneless Club Steak, Porterhouse, Strip Loin, Manhattan Steak
Primal: Short Loin (US)
Cooking Methods: Pan-Fry, Grill, BBQ
Good For: Dinner Steak
Fat Content: Moderate
Price: Expensive

Strip Steak is counted among the most expensive cuts of meat due to its supreme quality, although it is still lower in grade than Rib Eye and Tenderloin. This is an incredibly tender cut since the section where it is taken from gets very little exercise. It is typically an inch in thickness.

Strip Steak is a classic steak cut, which means that it can be cooked using any dry-heat preparation methods such as roasting, grilling, broiling, barbecuing and smoking. Since it is rich in marbling, the fat within its muscles melts when it is seared and enriches its flavor as well as texture multifold. Since it is already a flavorful cut of meat, it does not need to be doused in marinades with a sharp flavor. It can benefit greatly from a simple spice rub and a drizzle of oil before being grilled. Many cooks top the cooked steak with gravy.

Taken from the short loin, Strip Steak is located in the middle of the ribcage and the sirloin.

Delmonico Restaurant in Manhattan, New York holds the distinction of introducing this cut in its menu in the middle of 19th century. It is because of this link with Manhattan and New York that the steak is called New York Strip and Manhattan Steak.

Strip Steaks obtained from the backside of the loin are considered tougher than the ones extracted from the section in front of the ribcage. This is because the ones at the back of loin have the tendency to develop connective tissues.