Beef striploin is one of the most prized and coveted cuts of beef It comes from a specific section of the cow and is renowned for its perfect balance of flavor, tenderness, and juiciness This tender cut of meat is the source of premium steaks like the New York strip steak and is a beef lover’s dream.
Where Does Beef Striploin Come From?
The beef striploin comes from the short loin primal cut which is located along the spine of the cow, between the sirloin primal and the rib primal. This area does little work which results in very tender meat.
Specifically the striploin is cut from the longissimus dorsi muscle that runs parallel to the spine in the short loin primal. This muscle goes unused making it incredibly tender with great marbling throughout.
The beef short loin where the striploin is sourced from
Key Characteristics of Striploin
The striploin is cherished for the following characteristics that make it perfect for grilling and searing:
-
Tenderness – As an unused muscle, the striploin is incredibly tender. When cooked right, it should cut like butter.
-
Flavor – With great marbling, the striploin has a rich, beefy flavor that is enhanced when grilled over high heat.
-
Juiciness – The abundant fat content ensures the striploin remains juicy and moist during cooking.
-
Versatility – The striploin can be cut into steaks but also roasted whole. It’s a very versatile cut.
Naming Conventions
The beef striploin goes by many names depending on how it is cut and prepared:
-
New York Strip – When cut into individual steaks, it is called a New York strip steak or NY strip steak. This is a premium steakhouse steak.
-
Kansas City Strip Steak – Same cut as NY strip but often a thicker cut.
-
Strip Loin Roast – If the whole striploin is roasted, it’s called a strip loin roast.
-
Strip Roast, Top Loin Roast, Top Loin Steak, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Veiny Steak – Other names for the striploin based on preparation.
No matter what you call it, this cut comes from the striploin which runs along the spine in the short loin primal.
Buying Beef Striploin
When purchasing beef striploin, you’ll typically see a number rating like “1×1” which indicates the amount of trimming:
-
1×1 – Most surface fat and lip meat removed. Good for portioning into steaks.
-
2×1 – Less trimming leaving more surface fat. Good for roasting.
-
3×1 – Least trimming with generous fat cap. Best for roasting.
For steaks, look for a 1×1 striploin. For roasting, choose a fattier 2×1 or 3×1 striploin. The extra fat will baste the meat while cooking.
The best beef striploin will have abundant marbling for flavor and juiciness. Look for solid red color without brown spots. The cut surface should be moist, not dry or sticky.
Cutting Your Own Striploin Steaks
With a whole beef striploin, you can cut your own steaks to your desired thickness:
-
Start with a 1×1 trimmed whole beef striploin. Trim any excess fat or silver skin.
-
Cut the striploin in half widthwise so it is easier to manage.
-
Slice across the grain into steaks of your desired thickness, usually 1-2 inches.
-
Cut away any sinew or fat remnants between steaks.
-
Package steaks individually and refrigerate or freeze.
Now you have beautiful, fresh strip steaks ready for the grill!
Cutting strip steaks from whole striploin
Cutting your own steaks from a whole beef striploin
How to Cook Striploin Steaks
Strip steaks are best cooked hot and fast over high heat. This keeps them tender while developing a nice crust.
-
Grilling – Grilling is the best way to cook a juicy, flavorful strip steak. Use direct high heat around 600°F. Grill 2-3 minutes per side for medium rare doneness. Let rest 5 minutes before serving.
-
Pan Searing – You can also pan sear strip steaks in a very hot skillet with a bit of oil. Cook 2-3 minutes per side over high heat. Baste steaks with garlic herb butter as they cook.
-
Oven Broiling – For indoor cooking, broil strip steaks 4-5 inches from high heat, cooking 2-3 minutes per side. Monitor thickness.
-
Sous Vide – For perfectly even doneness, cook vacuum-sealed strip steaks via sous vide in 130°F water for 1-4 hours depending on thickness. Sear before serving.
No matter how you cook them, strip steaks should rest 5 minutes after cooking. This allows juices to re-absorb for a juicier steak.
Cooking Methods for Whole Striploin
A whole beef striploin can be cooked using methods like:
-
Roasting – Roast in a 275°F oven to an internal temp of 145°F. Allow to rest before slicing.
-
Sous Vide – Vacuum seal and cook in 130°F water bath for 10-24 hours depending on size. Sear before serving.
-
Grilling – Grill over indirect heat, turning occasionally, until it reaches 140°F internal temperature.
-
Smoking – Smoke at 225-250°F until it hits 140°F, then reverse sear.
Cook slow and low until medium rare. Do not overcook or the meat will dry out. Let rest 10-15 minutes before slicing.
Serving Suggestions
Striploin steaks and roasts pair well with rich sauces and robust flavor accents:
-
Steak Sauces – Chimichurri, béarnaise, au poivre sauce, red wine reduction
-
Butter and Herb Compounds – Garlic herb butter, porcini mushroom butter
-
Rubs and Spice Blends – Espresso rub, herbes de provence, smoked paprika, chili powder
-
Sides – Roasted or mashed potatoes, grilled asparagus, creamed spinach, roasted carrots
Some popular recipes using striploin include:
- New York Strip with Blue Cheese Sauce
- Coffee and Pepper Crusted Strip Steaks
- Striploin Roast with Horseradish Sauce
- Grilled Marinated Strip Steaks
- Sous Vide Strip Steaks with Chimichurri
With its tenderness and rich flavor, striploin suits bold seasonings and is ideal for quick, high-heat cooking methods like grilling. Explore different rubs, marinades and compound butters to complement these premium steaks and roasts.
Striploin vs Other Cuts
Striploin vs Tenderloin:
Beef tenderloin and striploin come from different primal cuts. The tenderloin is cut from the loin primal which sits beneath the spine. It’s super tender but lacks fat.
Striploin has more marbling coming from the well-marbled short loin primal above the spine. It has a bolder, beefier flavor than tenderloin.
While both are tender cuts, they have distinct textures and flavors.
Striploin vs Ribeye:
The ribeye and striploin are two premium steaks. Here’s how they compare:
-
Ribeye has more fat marbling while striploin is moderately marbled.
-
Ribeye is bolder and beefier while striploin is more subtly flavored.
-
Ribeye has a finer grain while striploin is smooth and soft.
-
Ribeye is from the rib primal, striploin from the short loin.
-
Ribeye tends to be more expensive per pound.
Both make for tender, delicious steaks. It comes down to personal preference on flavor and texture!
Why is Striploin Expensive?
Striploin commands a higher price for the following reasons:
-
Limited supply – The striploin makes up a small portion of the animal. Only two per steer.
-
High demand – It’s prized for steaks, driving up demand.
-
Labor costs – Being boneless, it requires extra cutting and trimming.
-
Marbling – The abundant marbling results in more waste/less yield.
-
Versatility – Its ability to be steaks, roast or sliced makes it versatile.
-
Reputation – The prestige as a top steakhouse steak adds value.
For the ultimate in tenderness, juiciness and flavor, striploin is worth paying a premium for special occasions.
Is Striploin Healthy?
While high in saturated fat, striploin provides:
-
Protein – A 6oz strip steak has over 30g protein.
-
B Vitamins – Especially vitamin B12.
-
Zinc – Vital for immunity and metabolism.
-
Iron – Needed for oxygen transport in blood.
-
Selenium – An important antioxidant mineral.
When consumed in moderation as part of a healthy diet, striploin offers nutritional benefits. Go for grass-fed for a healthier fat profile.
How to Store Striploin
-
Keep fresh striploin refrigerated and use within 3-5 days.
-
Freeze for 4-6 months at 0°F or below. Freeze steaks individually.
-
Vacuum seal or wrap tightly to prevent freezer burn.
-
Thaw frozen striploin in the refrigerator. Do not thaw at room temp.
-
Cook within 1-2 days of thawing. Do not refreeze.
With proper storage, you can enjoy striploin’s premium quality whenever craving a tender, juicy steak.
With its perfect balance of tenderness, rich marbling, and beefy flavor, it’s easy to see why the beef striploin is one of the most coveted cuts of beef. Perfectly suited for quick, high-heat cooking methods like grilling, the striploin delivers exceptional steaks as well as impressive roasts when cooked low and slow. Whether you opt for strip steaks or a roasted whole striploin, this prized cut provides a quintessential steakhouse experience. Explore different seasonings and sides to complement the striploin’s premium flavor and texture.
Login to my account
Enter your e-mail and password: Email Password
Enter your email: Email
Please fill in the information below: First name Last name Email Password
Already have an account?
Spend $65 more and get free shipping!
Your cart is empty
The steaks that are most commonly seen and enjoyed in Singapore are the Primary Cut steaks – Striploin, Ribeye and Tenderloin.
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.
Strip Loin Breakdown Tutorial
FAQ
Is a striploin a good steak?
Texture & Flavour: Striploin steaks are known for their balance of tenderness and flavour. They have a good amount of marbling, which contributes to a rich, meaty taste without being overly fatty. The texture is firm but not tough, making it a favourite for many steak lovers.
What is another name for a beef striploin?
Other names for the Striploin include Strip, New York Strip, Sirloin Steak or Club Steak. The strip steak is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work.
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 the same as porterhouse?
Striploin, Sirloin and Porterhouse are all the same product – The names all originated from different parts of the world but in today’s market all 3 are accepted at most butcher shops and grocery stores.