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 .
The New York strip has intense flavor, with bold, beefy notes. It’s not the most tender steak – one of the reasons people love it is for its great bite and solid chew. The rich marbling inherent in this steak creates the robust flavor and a delicious eating experience.
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 .
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.
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 .
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.
Cowboy rib steak
Fillet . Fillet is highly prized and premium-priced because (as with Chateaubriand ) the muscle does not do a lot of work during the animal’s life and is therefore extremely tender. Some people prefer cuts with a stronger flavour and will happily sacrifice a little of fillet’s tenderness for it.
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.
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 .
New York Strip Steak Marinade 2 to 4 hours is ample for the steak to pick up lots of flavor—more than that might start to obscure the flavor of the meat.
In reality, home-cooked steak often ends up tough , bland, or both. But when steak is the shining star of the meal, it’s worth splurging on tender cuts with a good amount of fat marbling, like filet mignon, New York strip , T-bone, or rib eye. That way, your steak will be moist and flavorful, not tough or dry.
Ribeye Steaks and New York Strip Steaks are both delicious cuts of beef from the muscle that runs along the rib section of the steer. Ribeye has a higher fat content than NY strip . While strip is a bit healthier than ribeye , the latter makes up for that in flavor and tenderness.
If you’re a ravenous meat monger, the porterhouse definitely wins out, but if you’re looking to savor a delicious yet manageable meal for one, the ribeye may be a more suitable cut. All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high-quality cuts of meat.