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.
| 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 | Contre-filet | |
| 🇪🇸Spain | Entrecot | |
| 🇵🇹Portugal | Alcatra | |
| 🇧🇷Brazil | Bife de chorizo sem osso |
Both are premium loin-adjacent steakhouse cuts suited to high-heat cooking, but ribeye has significantly more intramuscular fat and a richer flavour while strip is firmer and beefier.
Both come from the short loin but are very different eating experiences — tenderloin is butter-soft and lean while strip is firmer with more flavour and fat.
The same strip loin muscle — bife de chorizo is the Argentine name for what Americans call the New York strip, typically cut thicker and served with the fat cap on.