WHAT IS A STRIPLOIN STEAK?
This cut is also known as a NY strip, sirloin, and NY roast. In France where cuts can be a little different, this is called a contre-filet. They are a boneless cut from the short loin of the cow, yielding a great balance between flavor and tenderness. These steaks like porterhouses are among the most popular and most expensive in professional steakhouses. In terms of flavor and texture, tenderloin is the most tender and least flavorful, Rib Eye the least tender and most flavorful, and striploin the perfect compromise of tenderness yet still being full of flavor.
WHERE IS THIS CUT LOCATED?
Also known as a strip or sirloin steak, this cut is under the spine and along the rips where the flank of the cow is located. It’s basically part of the muscle running from the ribs to the rump of the cow. Located right next to the tenderloin, this proximity is part of the reason a strip cut is still somewhat tender.
WHY ARE STRIPLOINS BONELESS?
It is just that the name means bone out, if this cut bone-in is ordered it’s called a bone-in sirloin or NY sirloin. In general bone-in steaks take longer to cook as the bone slows heat distribution. Consequently it’s also more difficult to over-cook a bone-in steak.
HOW LONG DO I STRIPLOIN RIBS FOR?
| HOW LONG DO I COOK IT FOR: | |
| Texture | Temp |
| Rare | 130 F / 54 C |
| Medium-Rare | 135 F / 57 C |
| Medium | 140 F / 60 C |
| Medium-Well | will dry out |
| Well Done | bone dry |
Note: Note that in general an internal core temperature of 160 F (70 C) is recommended by the U.S.D.A. for most meats to be safe for consumption. However professional chefs will favor lower temperatures and relax meat for half the cooking time prior to warming it up again and serving.
