Strip steak

From WikiMD's Wellness Encyclopedia

Strip Steak

The Strip Steak, also known as the New York Strip, the Kansas City Strip, the Top Sirloin, the Club Steak, the Shell Steak, or the Contre-filet, is a cut of beef steaks from the short loin of a cow. It is a tender cut, with medium marbling and a robust flavor, making it a popular choice in restaurants and households alike.

History[edit | edit source]

The name "New York Strip Steak" was coined by restaurants in New York City in the mid-19th century. This cut of steak is known in Australia as a "Porterhouse" or "Sirloin" steak and is similarly popular there.

Preparation[edit | edit source]

Strip steaks are often grilled, but can also be pan-fried, broiled, or braised. They are typically seasoned with salt and pepper, but marinades and spice rubs can also be used to enhance the flavor. The steak is usually served medium-rare, but can be cooked to any degree of doneness.

Nutritional Value[edit | edit source]

A typical serving of strip steak is high in protein and provides a good source of iron, zinc, and vitamin B12. However, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess.

See Also[edit | edit source]

References[edit | edit source]

Contributors: Prab R. Tumpati, MD