The Strip Steak is a well known cut of beef, commonly available in grocers and in restaurants.  The Strip Steak has several monikers including (deep breath):

New York Strip Steak

Kansas City Steak / Strip Steak

Manhattan Steak

Shell Steak

Hotel-Cut Steak

and the much lesser known Ambassador Steak

The Strip Steak can be served either boneless or bone-in.  At Red Meat Lover we tend to prefer a bone-in to retain moisture and flavor, as well as for general presentation purposes.

If the Strip Steak looks familiar, it might be because it comprises one side of a Porterhouse Steak.  On the Porterhouse, the strip steak comprises most of it and has a long shape being wider at the “top” and having a smaller “end” and is generally very tender and juicy.  You will recognize the other side a Porterhouse as the Tenderloin (aka Filet Mignon).

Remember, the “little brother” of the Porterhouse Steak is known as the T-Bone Steak and the ONLY difference between a T-Bone and a Porterhouse is a smaller Tenderloin.  The strip steak portion of both cuts should be otherwise equal. 

The overall taste and texture experience of a Strip Steak will be significantly impacted with its grade.  A higher grade of meat will result in more tenderness and flavor than its counterpart.  A Choice or Prime cut of meat will always provide a tender and tasty meal; sure to leave you and your guests more than satisfied.

If you want to learn how to cook a strip steak, you can learn more in our video:  How to Cook a Porterhouse Steak in a Cast Iron Skillet.  As the Strip Steak is part of the Porterhouse, the process for cooking both is exactly the same.