Strip steak

Strip Steak

The Strip Steak, also known as the New York Strip, the Kansas City Strip, the Top Sirloin, the Club Steak, the Shell Steak, or the Contre-filet, is a cut of beef steaks from the short loin of a cow. It is a tender cut, with medium marbling and a robust flavor, making it a popular choice in restaurants and households alike.

History

The name "New York Strip Steak" was coined by restaurants in New York City in the mid-19th century. This cut of steak is known in Australia as a "Porterhouse" or "Sirloin" steak and is similarly popular there.

Preparation

Strip steaks are often grilled, but can also be pan-fried, broiled, or braised. They are typically seasoned with salt and pepper, but marinades and spice rubs can also be used to enhance the flavor. The steak is usually served medium-rare, but can be cooked to any degree of doneness.

Nutritional Value

A typical serving of strip steak is high in protein and provides a good source of iron, zinc, and vitamin B12. However, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess.

See Also

• Beef
• Steak
• Short loin
• Sirloin steak
• T-bone steak
• Porterhouse steak

References

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  Beef Cut Short Loin
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