The strip steak is a cut of beef steaks from the short loin from a cow. According to the National Cattlemen’s Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Strip steak, Top Loin, and Veiny Steak. Handbook of Australian Meat under codes 2140 to 2143.
French it is known as contre-filet. Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse is cut from further rear and thus has a larger portion of tenderloin included. The strip steak may be sold with or without the bone.
A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak. How did the New York Strip Steak get its Name? Four Expensive Steak Cuts to Know”. This meat-related article is a stub. You can help Wikipedia by expanding it.
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This article has been viewed 43,266 times. Strip steaks are one of the simplest, richest meats you can cook. Steak does not require a lot of work to get right, and fussing with marinades and spices can detract from the naturally delicious flavor of a good cut of meat. That said, there are a lot of ways to cook a strip steak so that it comes out exactly how you’d like it. Know that outdoor grilling lends a rich, smoky flavor to your steak. Many people swear that a grilled steak, with a little salt and pepper, is one of nature’s finest meals. Strip steaks are naturally tender, and only need to be seared on the outside to remain flavorful and juicy.