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Why is it Called a Strip Steak?

This type of meat has a number of names, for example, New York or Kansas City strip. It is very popular amongst meat lovers and this may be due to it being a higher-end cut of beef. Other high-end cuts include filet mignon, ribeye, and T-bone steak just to name a few. This article gives details regarding strip steak.

What is Strip Steak?

It is obtained from the beef short loin subprimal. The tenderloin of a short loin is removed to finally have a bone-in strip loin. This bone that is referred to is the backbone and to be even more specific the thoracic vertebrae. The bone is usually removed forming a strip loin that is boneless. It is important to note that the muscle found in the meat will for the most part regulate the flavor and taste of the steak.

The longissimus dorsi is the primary muscle found in the strip loin and the main muscle in another high-end cut known as a ribeye steak. The tenderness of the muscle is what makes it highly coveted, extending from the hipbone to the shoulder blade. Strip steak lacks connective tissue and fat majorly because they are a single muscle. This however does not include intramuscular fat also known as marbling. The substantial amount found in the piece successfully adds flavor and moisture to the steak.

new york strip steak cooked in iron skillet

Marbling is a very important aspect of meat. This is because the amount of marbling in the meat assigns the quality grades. Therefore, if it has more marbling, then it will be of higher quality. Strip steak is thus amongst the expensive cuts of beef. There are also two other muscles that can be located in the strip steak. These are the multifidus dorsi and gluteus medius but it largely depends on the precision of the butcher. The multifidus is located at the top of the strip steak towards the wide end and it is quite tender. The butcher cutting the strip steak may trim it off. The gluteus medius is on the other hand not so recommendable to have in your strip steak, but it is usually only found in the last two strip steaks. The ones obtained from the end of the short loin.

The name of this cut of beef is basically obtained from the act of stripping. When obtaining it from the whole piece of beef, it is stripped from a large muscle known as the short loin. It is the lower parts of this muscle that is where the strip steak is obtained while the upper parts can be used to produce T-bones and Porterhouse cuts. The stripping act is where the knife moves with the blade facing the butcher’s right or left. The angle of the knife is 45 degrees. As a result, in Canada, where the act of stripping is also known as shelling, the strip steak is also called, the shell steak.

How to Cook Strip Steak

It can be prepared using a number of cooking methods for example, on the grill, under a broiler, or even in a cast-iron skillet. Searing the meat in a skillet can be done followed by putting it in a preheated 425 F oven. It is recommended that before cooking, you lit sit at room temperature for about 30 minutes to allow the steak to cook evenly. Patting the steak dry using paper towels is a good way to get the meat to sear quickly. You should also be generous in your addition of butter.

Taste of the Strip Steak

The beef is boneless and it is quite popular because of its beefy flavor. For the bone-in version, the bone usually adds flavor and moisture to your steak. The strip steak once fully prepared is a sight to see when well presented and is thus very popular in steakhouses and restaurants.

Nutrition and Benefits

It contains a high amount of protein with doses of vitamins B, zinc, and selenium. Depending on the amount of fat in the steak, a 3-ounce serving is likely to have 160 to 180 calories and 25 grams of protein. Simply put, consuming the strip steak is beneficial to your health.

The strip steak is therefore a coveted cut of beef because of its flavor and taste. There are plenty of recipes that have been developed to give you the best of this world for example black pepper strip steaks and grilled strip steak with compound butter, all of which should be simple.

 

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