WHAT IS A N.Y. STRIP?
This cut is known by many other names including strip loin, Kansas City strip, Omaha strip or ambassador steak. A favorite among food professionals, it’s a subprimal cut taken from loin primal cut. The cut is about a foot long and yields about a dozen steaks. There is a trade-off here between the rich and beefy flavor (due in part to the marbling) versus the texture which is somewhat tough. However that’s also what makes this steak a popular choice for dry-aging. The connective tissue in the muscle breaks down while the already great flavor becomes more intense.
WHERE IS THIS CUT LOCATED?
It’s located on the top part of the short loin behind the ribs.
WHICH IS BETTER BONE IN OR BONELESS NY STRIP?
While this cut is usually served boneless, bone in is the better option. However while the bone helps to insulate and keep the juices inside the steak, it also means the meat closer to the bone cooks slower. So there is more of a risk that the meat closer to the bone will be under-cooked and farther away over-cooked.