Also known as New York strip steak and shell steak, this cut of meat comes from the most tender section of beef, the short loin. It's the boneless top loin muscle and is equivalent to a porterhouse steak minus tenderloin and bone. Depending on the region, it's also marketed as Delmonico steak, Kansas City (strip) steak, sirloin club steak and strip steak. This tender cut may be broiled, grilled or sautéed.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- New York Steak Teppanyaki
- New York Steak with Madagascar Pepper and Port Wine
- New York Steak with Green Peppercorns and Port Wine
- Java Crusted New York Steak with Stout Glaze
- New York Steak with Roasted Garlic and Ancho Butter