The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout – not nearly as much marbling as the Ribeye .
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 .
The New York Strip is also a sirloin . But since it is a cut taken from the topmost section of the loin, it is the most tender part of the sirloin . Hence, it is called the “ strip loin.”
This muscle doesn’t do too much work, making the strip steak a rather tender cut of meat . It’s not quite as tender as the nearby tenderloin, but it’s still a great option for a nice, typically boneless steak that cooks evenly and quickly with a great beef flavor and nice chew.
While the top sirloin doesn’t have as much marbling as a rib eye or New York strip , it certainly has enough to provide good flavor for a steak . Preferred thickness for top sirloin cuts tends to be in the 1-inch to 2-inch range, with 2 inches being ideal.
It’s mostly has to do with the size of the steak , “ Cowgirl ” Ribeyes are normally smaller portioned. To get the smaller portion with the bone still attached the spinalis (Ribeye cap) muscle is removed before cutting, thus allowing for smaller cuts ranging 160z – 20oz and frenched to show just the eye.
The strip steak is known by many names: New York strip steak, ambassador steak , strip loin steak , Kansas City strip , club steak , or the Omaha Strip… but most people call it New York Strip.
The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. The New York Strip has a thick band of fat running down one side that you can’t really eat. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture.
1. Tenderloin Other names: Filet mignon , Châteaubriand, fillet , filet. How it’s sold: Boneless; the most expensive cut of steak. Where it’s from: Short loin and sirloin, under the ribs. What it looks like: When trimmed of silver skin, gristle, and fat, tenderloin is small and compact.
The strip steak , a.k.a. The New York strip or sirloin, is a cut of beef from the short loin (upper back) of a cow. Though not as tender as a filet mignon , it’s a bit more marbled (fatty) and a great option for grilling up from rare to medium.
Ribeye steaks are fattier than sirloin , making them juicier and richer in flavor. When choosing between cuts of steak at the store, go for a ribeye steak with lots of marbling (aka a good amount of fat showing throughout).
Overcooking can make your meat dry but undercooked meat can be quite chewy . Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready. For naturally tender cuts like beef tenderloin, that can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF.
Ribeyes rarely need tenderizing but NY strip steaks and sirloins almost always do . Rinse and pat dry the steak then literally cover the steak with salt till the meat is barely visable on both sides. Place on a plate and let stand in the refigerator for 1 – 1/2 hours. You will see the water leach to the surface.