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
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.