Strip Steak, Boneless | Lean
Also Known As: Ambassador Steak; Club Steak; Hotel Cut Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Top Loin Steak
Cut from the top loin or strip loin into uniform steaks perfect for the grill.
Where This Cut Comes From:
Loin Primal | Primal Cut
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Explore This PrimalCooking Methods:
Nutrition Information
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Recipes That Use This Cut:
Beef "California Roll" Salad |
Beef Crostini with Parmesan Crisps and Balsamic Drizzle |
Beef Steaks with Sweet-Soy Drizzle |
Beef Strip Steaks with Balsamic Grilled Vegetables |
Other Cuts You Might Like:
Strip Filet
Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.
Ribeye Steak
This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.
T-Bone Steak
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
Porterhouse Steak
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
Top Sirloin Steak
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
