If you’re a fan of red meat, then you are probably already familiar with the New York strip steak. It is one of North America’s favourite cuts, and it’s easy to see why it is so popular. This cut of beef is full of bold flavour and juiciness.
What Is Strip Steak?
The strip steak was given its name because it’s most commonly served in New York City. It’s also called Strip Loin Steak or Contrefilet because it comes from a section of beef known as “contrefilet” in French. In English, this translates to “contrefilet steak” or simply “strip steak.”
The short loin is the subprime cut between the sirloin and the rib and is cut from either side of the backbone. Generally, a NY strip is boneless, although some butchers may leave the thoracic vertebra bone in and call it a club steak.
Like a rib-eye steak, a strip steak is part of the tender longissimus dorsi muscle. It does not have much chewy connective tissue or surrounding fat. Despite that, the NY strip is:
- Shall we say, known for its relative tenderness? But this bite is what exactly appeals to many red meat lovers.
- Well-marbled– especially in types such as Wagyu beef. As the steak is cooked, this intramuscular fat melts into the meat, adding taste and succulence.
Considering the two points above, a NY strip steak is an excellent balance of flavour and softness; lean but moist.
How to Cook Strip Steak
Strip steak recipes range from pan-searing and grilling to steak salad. But whatever method you use, keep the preparation as simple as possible to allow the robust beefiness to shine.
- Remove the steak from the refrigerator at least 30 minutes before cooking so that it can be at room temperature when you are ready.
- Preheat your oven to 500 oF.
- Lightly season the steak with kosher salt and cracked black pepper and give it a light rub of olive oil.
- Get your cast iron skillet smoking hot by leaving it on high heat for six minutes.
- Place your steak in the pan and leave it to caramelize. Turn after two minutes and cook the second side for two minutes.
- Transfer the skillet to the oven and use the following strip loin steak cooking times as a guide:
| Degree of doneness | Minutes in oven | Internal temperature |
| Medium rare | 3 – 4 | 135 oF |
| Medium | 4 – 5 | 145 oF |
| Further done – DON’T! |
- Cover with foil and allow to rest for five minutes.
Bon Appétit!
Strip Steak vs. T-Bone or Porterhouse
One of the most common questions we get at the butcher shop is, “How do New York strip steaks and T-bone steaks differ?” Brace yourself for the answer as it is rather convoluted!
Let’s start by clarifying that while every porterhouse steak is a T-bone, not every T-bone steak is a porterhouse. Although the terms are often used interchangeably, the difference lies in the thickness and composition of each:
The thickness of a porterhouse must be at least 1.25 inches, whereas a T-bone needs only to be 0.5 inches thick.
The instantly recognizable T-bone is ideal for diners who cannot choose whether they want tender but less tasty or tasty but less tender. By combining a fillet on one side of the bone with a strip steak on the other, indecisive individuals can enjoy the best of both culinary delights. A porterhouse steak is comprised of more fillet than a regular T-bone.
That brings us to where the New York strip fits in. It is the larger part of the T-bone.
NY strip steak is a delicious cut of beef that should be part of your regular diet. As long as you choose a high-quality, organic, and grass-fed New York strip loin steak, you can enjoy the health benefits of this lean red meat.
Visit Chophouse Steaks online butchery for the best New York Strip Steaks. For more information Contact Chophouse Steaks today!
