The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak. In Australia it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby rib eye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak can be sold with or without the bone. Strip steaks can be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.
Read more about Strip Steak: History
Famous quotes containing the words strip and/or steak:
“Perfect present has no existence in our consciousness. As I said years ago in Erewhon, it lives but upon the sufferance of past and future. We are like men standing on a narrow footbridge over a railway. We can watch the future hurrying like an express train towards us, and then hurrying into the past, but in the narrow strip of present we cannot see it. Strange that that which is the most essential to our consciousness should be exactly that of which we are least definitely conscious.”
—Samuel Butler (1835–1902)
“Being American is to eat a lot of beef steak, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ought to be glad you’re an American. And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on earth they think they’re doing.”
—Kurt Vonnegut, Jr. (b. 1922)