Cooking a beef strip loin steak on the grill is a great way. It is easy to overcook if not watched carefully.
# Porterhouse # T-bone Steak # NY Strip (shell steak) # Top Loin Steak # Tenderloin steak (Chateaubriand, filet mignon)
A New York strip steak is not the same as a sirloin cut. They do however both come from the loin area of the cow. The difference is that the strip steak comes from a more tender part of the loin.
From a NY Strip Loin
sirlion by a long shot! ;)
No, the strip steak is also referred to as the NY Strip or the KC Strip and comes from the short loin portion of the animal. The short loin is located between the rib section and rump section and generally includes a portion of the tenderloin. The meat is very similar to that of a T-Bone steak since a T-Bone includes both a portion of the short loin and tenderloin.
New York steak is from the loin of beef. On Porterhouse and T-bone steaks, it is the larger piece of meat (the smaller piece being the tenderloin). It is sold both bone-in and boneless. New York steak is also known as shell steak or strip steak, depending on what part of the US you live in. It is considered a premium cut of beef, and is suitable for cooking quickly over high heat.
Thick beef loin cut - either a thick loin steak or roast.
A New York Strip steak (also known as shell steak, Kansas City Strip, etc.) is the same cut of meat (short loin) that is the larger, top part of a T-Bone steak. The big difference, of course, is the "strip" is boneless.
This is a trick question as the price of beef is influenced by the market. Commonly steak houses will post a sign saying steaks will be priced according to the market value or fluctuations in the market.
A porterhouse steak is considered by some to be a large T-bone steak. It contains part of the loin and part of the tenderloin of a cow.
No, bourbon steak is made with tender loin (beef) or any other choice steak. The steak is marinated (soaked) in a bourbon mixture before cooking, hence the name.
A very economical steak that is great for grilling. This is a regional cut that is very popular in Michigan.It comes from the loin area