Strip Steak | Lean
Also Known As: Ambassador Steak; Beef Loin, Strip Loin Steak, Bone In, Center-Cut; Club Steak; Country Club Steak; Delmonico Steak; Hotel Cut Steak; Kansas City Steak; Kansas City Strip Steak; New York Strip Steak; NY Strip Steak; Shell Steak; Strip Loin Steak; Top Loin Steak; Top Loin Steak, Bone-In
“Strip” is a traditional name that originated from Delmonico’s restaurant in New York City in the 18th century.
Where This Cut Comes From:
Loin Primal | Primal Cut
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Explore This PrimalCooking Methods:
Nutrition Information
Supply Chain Information
Recipes That Use This Cut:
Grecian Beef Strip Steaks & Mushroom Kabobs |
Steak Au Poivre |
Pepper Steak Salad with Mango, Avocado and Jalapeño Vinaigrette |
Classic Steak Diane |
Other Cuts You Might Like:
Strip Filet
Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.
Ribeye Steak
This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.
T-Bone Steak
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
Porterhouse Steak
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
Top Sirloin Steak
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
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