Slice and Save: Strip Loin
Learn how to make your own Strip Steaks at home with a Strip Loin.
Cut Strip Loin Steaks at Home
- What you’ll need: sharp knife, cutting board, ruler, paper towels, freezer-proof packaging and marker.
- Use paper towels to capture any excess meat juices when opening the bag; discard.
- When opening the bag, a strong natural beef aroma and a color change from purplish red to brighter red will occur and is normal.
- Cut across the grain, as lines indicate, into 3/4” to 1” thick steaks.
- Cut steaks to a consistent thickness for uniform doneness when cooking. Thicker steaks will take longer to reach desired doneness.
- Excess fat may be trimmed after slicing into steaks.
- Tightly wrap packages and label by date, beef cut and quantity; freeze.
Refrigerator & Freezer Storage Tips
beef cuts |
Refrigerator(35° to 40°F) |
freezer(0° or below) |
|
|---|---|---|---|
| Fresh Beef | Steaks, Roasts Kabobs, Stew Meat or Strips |
3 to 4 days 2 to 3 days |
6 to 12 months |
| Leftover Cooked Beef | All | 3 to 4 days | 2 to 3 months |
Recommended storage times for maximum quality
strip loin
This well-marbled boneless roast comes from the Short Loin, near the Tenderloin. The Strip Loin can be prepared as a roast, but is typically fabricated into the popular Strip Steak.
Strip Loin Recipes
STEAK WITH GRILLED CORN SALSA
Pair Strip Steaks with corn, garlic, cilantro and sun-dried tomatoes for a fresh and satisfying meal with a Latin American taste.
steak au poivre
Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.
SPICY KOREAN BEEF & CUCUMBER APPETIZERS
Slices of cucumber are topped with beef Strip Steak, herbed cream cheese and a spicy Asian Sauce. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.
Cooking Tips
grilling basics
Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
marinades and rubs
While most cuts taste great with just a pinch of salt and pepper, the chance to boost flavor with a host of savory marinades or rubs invites exploration and takes your beef to new flavor heights.
