The New York Strip, as is called by people who live in New York and its outskirts, also known as the strip steak, or the Kansas City strip steak in most of the other states of the US, or a sirloin steak (in the UK/ NZ/ AU/ZA) is easily defined as the half-brother of the T-bone. This type of meat is usually compared to the T-bone because on one of the T-bone’s side is where it’s located and on the other side, is another type of meat known as the tenderloin filet.
The New York strip is usually removed from the ‘short-loin’ section where the tenderloin extends into. That is why a T-bone section includes both the tenderloin filet and the strip steak.
A strip steak is easy-to-cook because of its softness. On butcheries or before being sold, you’ll find this type of meat always refrigerated so that it doesn’t spoil. Before cooking, the meat piece should be kept out of the fridge for approximately an hour before heating in an oven with a lower temperature for the heat to evenly sink in. When ready, it is removed from the oven and both of its sides seasoned with fresh ground black pepper and kosher salt. It is then heated in an ovenproof skillet over high heat until smoking, after where you sear its sides turning the meat after intervals of approximately 3 minutes. After the surface browning, the pan with the meat is placed inside the oven.
In normal instances, the steak is always cooked at an internal temperature while keeping an eye after every 5 minutes. The good thing about the oven despite even heat distribution is that you always are sure that the steak will continue cooking as it rests. For Medium cooking, an internal temperature oven setting of around 125 should be ensured before removing the steak from the oven. After removing the pan with the meat from the oven, put the steak on a loosely-tented foil and let it rest for about 10 minutes after where you can start serving. One can also opt to grill the steak by preparing half of the grill with a high heat setting and maintain the other half with a medium heat setting. The New York strip steak is served mainly with warmed fries or with mashed potatoes.
The aspect that makes this type of meat so popular is its tenderness and flavor. It possesses a very fine texture and a buttery flavor that makes it hard for anyone to resist. It’s mainly covered by a fat-marbling mostly around its edges to make it tastier and juicy. What makes the piece of meat easy to detect is the fat-marbling covered around, and the small bone piece at one of its edge. The meat is also pale red in color compared to the rest of the beef, and this makes it easily identifiable.
