The strip steak (also known as sirloin steak in Britain, Canada, South Africa, Australia and New Zealand, also porterhouse steak in Australia and New Zealand) is a
cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, ...
steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce.
Steaks are most commonly cut from cattle (beefsteak), but can also ...
s from the
short loin
Short loin is the American name for a cut of beef that comes from the back of the Cattle#Terminology, cattle. It contains part of the spine and includes the top loin and the Beef tenderloin, tenderloin. This cut yields types of steak including T ...
of a
steer Steer(s) or steering may refer to:
Animals
* Steer or bullock, castrated male cattle
* Ox, a bovine (usually a steer) used as a draft animal
People
* Steer (surname)
* Steers (surname)
Places
* Steer Creek (West Virginia), a tributary ...
. It consists of a muscle that does little work, the
longissimus, making the meat particularly
tender,
although not as tender as the nearby
psoas major
The psoas major ( or ; from ) is a long fusiform muscle located in the lateral lumbar region between the vertebral column and the brim of the lesser pelvis. It joins the iliacus muscle to form the iliopsoas. In other animals, this muscle is e ...
or
tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.
Other names
According to the
National Cattlemen's Beef Association
National Cattlemen's Beef Association (NCBA) is an American trade association and lobbying group working for American beef producers.
Advertising campaign
National Cattlemen's Beef Association is the group responsible for the ad campaign run in t ...
, the steak is marketed in the United States under various names, including the New York strip, ambassador steak, boneless club steak, hotel-style steak, Kansas City steak, New York steak, and veiny steak.
Delmonico's Restaurant
Delmonico's is a series of restaurants that have operated in New York City, and Greenwich, Connecticut, with the present version located at 56 Beaver Street in the Financial District of Manhattan.
The original version was widely recogni ...
, which opened in
New York City
New York, often called New York City (NYC), is the most populous city in the United States, located at the southern tip of New York State on one of the world's largest natural harbors. The city comprises five boroughs, each coextensive w ...
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 most often referred to in the United States as a New York strip steak.
In
New Zealand
New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of isla ...
and
Australia
Australia, officially the Commonwealth of Australia, is a country comprising mainland Australia, the mainland of the Australia (continent), Australian continent, the island of Tasmania and list of islands of Australia, numerous smaller isl ...
, it is known as porterhouse and sirloin (striploin steak) and is in the ''Handbook of Australian Meat'' under codes 2140 to 2143. In the UK it is called
sirloin
In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided int ...
, and in Ireland it is called striploin.
In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as ''contre-filet''. In Brazil, it is called ''contra-filé''.
Related cuts
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 T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each sid ...
, 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. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.
A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak.
See also
*
*
British and American cuts of beef
*
Entrecôte
''Entrecôte'' () is a French term for a premium cut of beef used for steaks and roasts.
A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as Rib ...
References
External links
*
{{Beef
Cuts of beef
Steak