New York Strip Steak

New York strip steak, also known as strip loin steak or simply strip steak, comes from the short loin section of beef. The short loin is located in the upper back of the animal, just behind the rib primal cut and above the sirloin.

The New York strip steak specifically is cut from the larger strip loin subprimal, which extends from the ribs to the hip bone. It is known for its tenderness, marbling, and rich flavor. The name "New York strip" is derived from the popularity of this cut in steakhouses and restaurants in New York City.

The strip loin contains the longissimus dorsi muscle, which runs parallel to the backbone and provides the meat for New York strip steaks. This muscle is relatively tender and well-marbled, contributing to the steak's flavor and juiciness.

New York strip steaks are typically boneless, though some may be sold with a small section of the bone attached for added presentation and flavor. They are often cut into thick, individual steaks and are highly regarded for their combination of tenderness and flavor.

When cooking New York strip steaks, they are well-suited for grilling, pan-searing, or broiling methods to showcase their delicious flavor and maintain their tenderness.

New York strip steak is a widely recognized and appreciated cut of beef originating from the short loin section of the animal.