Beef strip loin is a prized cut of beef that comes from the short loin section of the steer It’s one of the most tender and flavorful cuts, making it perfect for steaks and roasts But what exactly is beef strip loin? In this guide, we’ll cover everything you need to know about this versatile, delicious cut of meat.
Where Beef Strip Loin Comes From
The beef strip loin is cut from the short loin primal located along the spine of the cow between the rib primal and the sirloin primal. This area does very little work, resulting in extremely tender meat.
Specifically, the strip loin comes from the longissimus dorsi muscle that runs parallel to the spine in the short loin primal cut. Since this muscle goes largely unused, it remains very tender with beautiful marbling running through it.
When the strip loin is cut into individual steaks, it becomes the delicious New York strip steak, also called Kansas City strip steak depending on thickness. Leave it in a whole roast and you have a stunning prime rib roast or strip loin roast perfect for holidays or special occasions.
Key Characteristics of Beef Strip Loin
There are several characteristics that make the beef strip loin such an exceptional cut:
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Tenderness – Being minimally worked, the strip loin contains tender muscle fibers. When cooked properly, it should be melt-in-your-mouth tender.
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Flavor – Abundant marbling gives the strip loin a rich, beefy flavor that intensifies when seared over high heat.
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Juiciness – The marbling also keeps the strip loin succulent and moist during cooking.
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Versatility – This cut can be portioned into steaks or left whole for roasting or grilling. It’s quite versatile.
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Appearance – A whole strip loin roast makes for an impressive main course with beautiful presentation.
How to Choose Beef Strip Loin
When buying a whole beef strip loin, you’ll typically see it labeled with a number rating like “1×1” or “2×1” indicating the amount of external fat trim:
- 1×1 – Most surface fat is removed, ideal for cutting steaks
- 2×1 – Moderate trim good for pan searing or grilling
- 3×1 – Untrimmed with thick external fat cap best for roasting
For individual steaks, go for a 1×1 trim. For roasting, choose a 2×1 or 3×1 strip loin with more fat to baste the meat while cooking.
No matter what, look for ample marbling, solid red color, and moist cut surface. Avoid any strip loin with dry or sticky areas.
How to Cut Strip Loin into Steaks
You can save money by purchasing a whole strip loin roast and slicing your own steaks. Here’s a simple process:
- Start with a trimmed 1×1 whole beef strip loin roast.
- Cut the roast in half widthwise for easier handling.
- Slice across the grain into 1-2 inch thick steaks.
- Trim away any connective tissue or fat between steaks.
- Wrap steaks individually and refrigerate or freeze.
Now you have fresh, custom-cut strip steaks ready for your next barbecue! Much more economical than buying pre-cut steaks.
Cooking Methods for Strip Loin
Strip loin steaks and roasts taste amazing prepared by various cooking methods:
Grilling
The high heat of grilling nicely sears the outside while keeping the inside tender and juicy. Use direct high heat around 600°F. Grill for 2-3 minutes per side for medium rare doneness.
Pan Searing
Sear the steaks in a very hot skillet with oil for 2-3 minutes per side. Baste with garlic herb butter as they cook.
Broiling
For indoor cooking, broil 4-5 inches from high heat for 2-3 minutes per side. Monitor thickness.
Sous Vide
For perfect edge-to-edge doneness, vacuum seal and cook in a 130°F water bath. Sear before serving.
Roasting
Roast whole strip loin at 275°F to an internal temperature of 145°F. Rest at least 10 minutes before carving.
No matter the cooking method, let strip loin rest 5-10 minutes after cooking to allow juices to reabsorb for a juicier cut.
Serving Suggestions for Strip Loin
Strip loin steaks and roasts pair wonderfully with these flavors:
- Steak sauces – Béarnaise, au poivre, red wine reduction
- Compound butters – Rosemary lemon, blue cheese
- Rubs and spices – Espresso, smoked paprika, herbs de provence
- Sides – Roasted potatoes, creamed spinach, grilled veggies
The luxurious texture and flavor of strip loin stands up well to bold seasonings and rich sides.
Nutrition Facts
While high in saturated fat, strip loin does provide:
- Protein – A 6oz steak has over 30g protein.
- Vitamin B12 – Needed for energy and nerve function.
- Zinc – Boosts immunity and wound healing.
- Selenium – An antioxidant that protects cells.
Eaten in moderation as part of a healthy diet, strip loin can be part of a nutritious meal. Choosing grass-fed beef also provides a better fatty acid profile.
Storing Strip Loin Properly
To maintain quality, store strip loin:
- Fresh – Use within 3-5 days, keep refrigerated.
- Frozen – Freeze for 4-6 months at 0°F or below. Use freezer bags.
- Thawing – Defrost in fridge, not room temperature.
- Cook – Within 1-2 days of thawing, do not refreeze.
With proper storage, you can enjoy strip loin anytime for special occasion dinners and backyard barbecues.
Is Strip Loin Worth the Price?
Beef strip loin does tend to cost more per pound than other cuts of beef. Here’s why it warrants a higher price tag:
- Limited supply – Makes up a small portion of the steer’s anatomy.
- High demand – One of the most coveted cuts for grilling.
- Labor intensive – Requires extra trimming and cutting.
- Generous marbling – More waste and lower yield than leaner cuts.
- Reputation – Regarded as a top steakhouse showstopper.
When only the best quality steak will do, strip loin is worth splurging on. The tremendous tenderness, richness, and grillability make strip loin a prize cut.
Everything You Need to Know
With its perfect balance of tenderness, juiciness and beefy flavor, it’s easy to see why the beef strip loin is so highly prized. This exceptional cut provides world-class steaks and impressive roasts. For your next special occasion, be sure to try the spectacular strip loin!
TenderloinOther names for Tenderloin include Fillet, Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf. A long, narrow, and lean muscle located within the Loin. This muscles do not get much exercise, it’s the most tender cut of beef.
Now let’s compare the three cuts to one another. Of the three steaks, the Tenderloin is the most tender and least flavourful.
Ribeye is less tender compared to the Tenderloin but more tender compared to the Striploin. The Ribeye is also the most flavourful among the 3 cuts.
Striploin is slightly less tender and less flavourful, compared to the Ribeye. But if you are looking for the beefy flavour in your steak, striploin is your best bet.
Having said that, all 3 cuts make wonderful and delicious steaks!
The Striploin and Ribeye steaks are usually similarly priced and the Tenderloin is usually the most expensive cut as it is prized for its tenderness.
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The steaks that are most commonly seen and enjoyed in Singapore are the Primary Cut steaks – Striploin, Ribeye and Tenderloin.
Strip Loin Breakdown Tutorial
FAQ
Is beef strip loin a good cut of beef?
Striploins are a boneless cut from the short loin that’s highly prized for its excellent balance of flavor & tenderness. This is the muscle that boneless strip steaks (aka NY Strip Steaks), one of the more expensive steakhouse cuts, are cut from.
Is filet mignon the same as striploin?
These two steaks may come from the same general area on a cow, but they’re cut from two different groups of muscle. The Filet Mignon comes from the tenderloin, which is the most tender meat on any cow. A New York Strip Steak is cut from the strip loin, offering nearly as much tenderness and a slightly denser texture.
Is striploin the same as sirloin?
The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins and they sit just above the tenderloin where the eye fillet is cut. The sirloin roast is succulent, tender and flavoursome and can be further cut into steaks.
Is striploin better than ribeye?
I would certainly recommend strip loin over ribeye if you have health issues with the fat content or if you don’t have the appropriate tools to have the kind of temperature control that can get flavor penetrating throughout the intramuscular fat of a ribeye.
What is a strip loin steak?
Strip loin steaks are also sometimes called New York strip, Kansas City strip, ambassador steak, or hotel-cut steak. They have a signature tapered shape with a flat, compact eye of meat nestled into a lining of outer fat. When cooked correctly, strip loin steaks offer the perfect balance of tenderness and rich, beefy flavor.
What is a beef striploin?
Do you like this article? The beef striploin, also known as the New York strip, is a cut of beef taken from the short loin of a cow. It is a popular cut in many areas of the world, valued for its tenderness and flavor.
What is a bone-in strip steak?
A bone-in strip steak is a cut of steak where it’s attached to a smaller portion of the tenderloin. This cut is known as a porterhouse or T-bone steak.
What does a beef striploin taste like?
The striploin has a fine texture and moderate marbling, which gives it a rich and beefy flavor. When properly trimmed, the striploin can be lean and tender, making it a popular choice for steaks and other dishes. When choosing a beef striploin, look for a cut that is bright red with evenly distributed fat.
Why are strip loin steaks so popular?
When cooked correctly, strip loin steaks offer the perfect balance of tenderness and rich, beefy flavor. The fat provides plenty of juicy moisture, while the meat offers satisfying texture. It’s no wonder why the strip loin is so popular at steakhouses!
What is the difference between a striploin and a short loin?
The short loin is a tender, less-used muscle, making it ideal for steaks. Striploin steaks are well-marbled, offering a balance of tenderness and flavor. Sirloin comes from the rear back section of the cow, just before the round (hindquarters). Sirloin is divided into two main sections: