New York Strip

The New York strip, also known as the strip loin steak or Kansas City strip when bone-in, is a cut of beef from the short loin, specifically the longissimus dorsi muscle. Prized for its robust beef flavor and relatively tender texture, it is distinguished from the ribeye by a firmer bite and less intermuscular fat, though a well-marbled strip displays abundant intramuscular fat. A great version is characterized by a deeply seared, salty crust, ideally achieved over high heat, and a perfectly even internal doneness—medium-rare is preferred by many chefs—allowing the meat’s natural juices to remain intact.

The cut’s modern popularity is tied to New York City steakhouses, where it was traditionally served as a boneless sirloin. Regional variations include the Kansas City strip, which retains the bone and often features a more generous fat cap. In the Midwest, the same cut may be labeled a “top loin steak,” while in Australia it is called a “New York cut” or “sirloin.”

A notable example of the dish appears at Casa D’Angelo in Fort Lauderdale, Florida. Celebrity chef Bruno Barbieri has highlighted this venue’s preparation, citing the steak’s quality and consistency. The restaurant’s version exemplifies the standard: a thick, hand-cut strip, cooked to order and often served with simple accompaniments to let the beef’s flavor shine. Whether from a high-end grill or a local steakhouse, the best New York strip relies on proper dry-aging (often 21 to 28 days) and careful cooking technique to achieve its signature balance of tenderness and intense beefy taste.