A steak is never just a steak. There are so many cuts to choose from, and each one is suitable for a different purpose, meal or occasion – so how do you know which one to choose? One cut that seems to confuse shoppers quite often is the striploin. People know ribeye, T-Bone and sirloin, but striploin is not as well-known, which is a shame, because this is a fine cut of beef with a good balance of tenderness and flavour. Here is a brief guide for meat fans who may not be familiar with this delicious cut.
What is a striploin steak?
Striploin is something of a cross between a ribeye and a tenderloin. It is just as marbled as ribeye, but the marbling is more evenly distributed. It is a boneless cut taken from the short loin and is the source of high-end steakhouse cuts like the famous NY Strip Steak. The striploin is a richly flavourful steak boasting a tender, buttery texture. Striploin steaks are usually designated with numbers that indicate how much surface fat and lip meat is included. They are mostly trimmed down, leaving a strip of fat on the edge.
What does a striploin steak taste like?
Striploin steaks are mostly sought after for their tenderness, rather than their flavour, although they score quite highly on both accounts. That being said, there is a slight bias toward texture. They have that delicious, melt-in-the-mouth, buttery texture, with a robust, beefy flavour.
What is a striploin steak best for?
Striploin makes an excellent roast, but is also great when cut into strip steaks and vein steaks. It is the perfect steak for grilling, so feel free to put on the barbeque if that’s your preference. However, the best way to cook striploin is on the stovetop in a cast iron pan or skillet. This cooking method enables you to control the heat and ensure that the steak is done to perfection. Preheat the pan for a few minutes, while seasoning the steak lightly with olive oil, salt and pepper. Add the steak to the pan and leave it in place for a minute, allowing it to get a good sear. Turn the steak and repeat on the other side. Three to four minutes per side should be all you need to get a beautifully cooked steak, although that will depend on your taste and well done you like your steak to be. As a general rule, rare steaks should be cooked at 125 degrees Fahrenheit. Raise the temperature ten degrees for medium rare, and 20 degrees for medium. If you prefer it well done, cooking at 160 degrees is ideal.
Remove the steak to a plate and allow it to rest as you prepare your sauce and sides.
If you are looking for quality striploin steak, select your cuts from Chophouse Steaks. Based in Halifax, Nova Scotia, We ship to most parts of Canada. Try our Brant Lake Canadian Wagyu or authentic Japanese Wagyu strip loin steaks. We select our beef from the top 2% of the hard or better, giving you steakhouse quality, guaranteed. Take a look at our online store or contact us for more information.
