The strip steak is one of the highest quality beef steaks on the market. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York Strip steak. In the United Kingdom, Australia and New Zealand, the same steak is traditionally called a Porterhouse steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters.
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 as the latter term is understood in the United States and Canada.
The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Here are the cooking times for a NY Strip Steak
1” First Side Second Side
Grill
Rare 5 minutes 3 minutes
Medium 6 minutes 4 minutes
Well 8 minutes 6 minutes
Broiler
Rare 6 minutes 5 minutes
Medium 8 minutes 6 minutes
Well 11 minutes 9 minutes
1 ¾ ” First Side Second Side
Grill
Rare 7 minutes 5 minutes
Medium 8 minutes 7 minutes
Well 11 minutes 9 minutes
Broiler
Rare 8 minutes 7 minutes
Medium 9 minutes 8 minutes
Well 14 minutes 12 minutes
Always let steak rest for 10 minutes before you slice it, which will allow the juices to flow back through the meat. Cover it with foil or keep in a warming drawer. Then serve the steak whole or carved -- and let its smoky perfume beckon.
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