Beef cut: where it is, price, recipes
Strip loin / New York strip
The strip that runs along the back, with its fat cap that should never be trimmed before cooking. The reference steak: tender enough to cut with a fork, still with something to chew.
- Grilled
- Pan-seared
- Roasted
$16/ lb
- In French
- Faux-filet
- US side
- Short loin
- Around the world
- Fiorentina (Italy)
- Where it sits
- Loin. The tenderloin is the laziest muscle of the animal, which is exactly why it is the most tender.
- Tenderness
- 4/5
- Flavor
- 4/5
- Marbling
- 4/5
- Price
- $16 / lb ·
- Actual size
- ~40 cm
Compared with its neighbors
Compared with Ribeye steak, Strip loin / New York strip is milder (4/5 vs 5/5), leaner (4/5 vs 5/5) and costs $1 a pound more.
Compared with Tenderloin, Strip loin / New York strip is less tender (4/5 vs 5/5), more flavorful (4/5 vs 2/5), more marbled (4/5 vs 1/5) and costs $8 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Strip loin / New York strip | 4/5 | 4/5 | 4/5 | $16 / lb | Grilled, Pan-seared, Roasted |
| Ribeye steak | 4/5 | 5/5 | 5/5 | $15 / lb | Grilled, Pan-seared |
| Tenderloin | 5/5 | 2/5 | 1/5 | $24 / lb | Pan-seared, Roasted, Grilled |
