Strip Steak
Strip steak, also called New York strip, Kansas City strip, or top loin, is cut from the longissimus dorsi muscle in the short loin primal, just behind the rib primal where the ribeye comes from. It is the steakhouse standard: well-marbled but not as fatty as the ribeye, firm-textured, and consistent in shape and grade.
Strip steak, also called New York strip, Kansas City strip, or top loin, is cut from the longissimus dorsi muscle in the short loin primal, just behind the rib primal where the ribeye comes from. It is the steakhouse standard: well-marbled but not as fatty as the ribeye, firm-textured, and consistent in shape and grade.
Strip steak shares the same long muscle as the ribeye, the longissimus dorsi runs from the rib through the short loin, but the strip portion sits behind the rib primal and is slightly less marbled because the muscle does marginally more work toward the rear. The trade-off is a firmer texture and a more "beefy" flavor profile that some prefer over the ribeye's richer, fattier eating experience.
Most strip steaks are 12 to 16 oz (340 to 450 g) portions, 1 to 1.5 inches (2.5 to 4 cm) thick. The bone-in version (with a section of the spinal column) is sometimes called a "Kansas City strip" or "club steak"; the boneless version is the standard "New York strip". A T-bone or porterhouse is a strip with a section of tenderloin still attached on the other side of the bone.
Also known as: New York strip, Kansas City strip, Top loin, Striploin, Sirloin (UK confusion), Contre-filet (France).
What good quality looks like
- A consistent oval shape with a small fat strip along one edge, not a heavy fat cap like ribeye
- Firm, uniform marbling distribution, strip is less marbled than ribeye but should still show visible white flecks
- Bright cherry-red lean color
- Fine grain, strip texture is firmer than ribeye but still finer than sirloin
- A clean, white outer fat strip (yellow indicates older or grass-only animals, fine but different flavor)
How to cook it
- High direct heat: grill, cast-iron, or broil. Sear hard, flip once, finish to medium-rare (54-58°C / 130-136°F) internal
- Rest 5-7 minutes, strip's firmer texture handles a longer rest without going cold
- Best at 1 to 1.5 inches thick; thinner strips overcook before the surface caramelizes, thicker strips benefit from reverse-sear
- Compound butter (herb, blue cheese) finishes well, strip has less natural fat than ribeye and benefits from added richness
Frequently asked
Is strip steak the same as sirloin?
In the US, no, strip steak comes from the short loin primal, while "sirloin" comes from the sirloin primal further back. In the UK, "sirloin" refers to what Americans call "strip", naming conventions differ by country. If you see "sirloin steak" on a UK menu, it is the same cut Americans know as a NY strip.
What is a Kansas City strip?
Kansas City strip is the bone-in version of the New York strip, same muscle, with a section of the spinal column left attached. Some American steakhouses use the names interchangeably; technically, "New York strip" is boneless and "Kansas City" is bone-in.
How does strip compare to ribeye?
Same muscle (longissimus dorsi), different sections of the steer. Ribeye sits in the rib primal and is more heavily marbled; strip sits in the short loin and is firmer-textured with slightly less marbling. Strip is more "beefy" in flavor and less rich; ribeye is fattier and more decadent.
What thickness should I buy?
For grilling or pan-searing, 1 to 1.5 inches (2.5 to 4 cm) is the sweet spot. Below 1 inch, the steak overcooks before the surface caramelizes; above 1.5 inches, you should reverse-sear (low oven first, then hot pan) to get even doneness throughout.
How does MeatGrader score a strip steak?
Strip is scored against the same four factors as ribeye, marbling, color, texture, fat cap, under whichever regional grading system you select. Because strip naturally carries less marbling than ribeye from the same carcass, MeatGrader's factor weights account for the cut's anatomy when returning the grade.