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New York strip steak
Also called
🇬🇧Sirloin steak🇲🇽New York🇦🇷Bife angosto🇫🇷Faux-filet / Contre-filet🇵🇹Vazia🇧🇷Contrafilé🇮🇹Controfiletto🇩🇪Roastbeef🇦🇷Bife de chorizo↗
Maggie Osterberg, CC BY-SA 2.5, via Wikimedia Commons — Strip-steak-MCB-MaggieO.jpg
The strip steak comes from the short loin after the tenderloin has been removed. It has a firm texture with a moderate fat cap and good marbling, delivering a bold, beefy flavor. It is more chew than a ribeye but more flavorful than a tenderloin, making it a popular everyday steakhouse cut. Best grilled or pan-seared over high heat.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | New York stripprimary | Also called strip steak or Kansas City strip |
| 🇬🇧United Kingdom | Sirloin steak | Confusingly, what Americans call sirloin the British call rump, and what Americans call strip the British call sirloin |
| 🇲🇽Mexico | New York | The American term is widely used in Mexico |
| 🇦🇷Argentina | Bife angosto | |
| 🇫🇷France | Faux-filet / Contre-filet | Two French names for the same strip-loin cut. "Faux-filet" — the colloquial bistro term, literally 'false filet' for being the second-most tender muscle after the actual filet (tenderloin); usually refers to individual steaks. "Contre-filet" — the formal butcher's term, literally 'against the filet' for sitting next to the tenderloin on the carcass; often refers to the whole strip-loin roast. In everyday French use the two are largely interchangeable. |
| 🇵🇹Portugal | Vazia | Strip loin in Portuguese butchery; covers the last 7 ribs with a protective fat layer. Classic for the *rosbife* preparation. |
| 🇧🇷Brazil | Contrafilé | |
| 🇮🇹Italy | Controfiletto | |
| 🇩🇪Germany | Roastbeef | German 'Roastbeef' refers specifically to the strip loin, not a roasting preparation. |
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