The porterhouse is a composite steak that's derived from the point where the tenderloin and … My son likes all of his steak rare but especially when eating an expensive cut of meat. Ribeye sells between $8 and $16 a pound, depending on market and location. A New York strip steak sells at the market for just under $4 a pound, so it is an inexpensive steak and not the most tender or flavorful steak one can buy. In Britain, the New York strip steak is known as a porterhouse steak, which can get confusing for Americans, as “porterhouse” is a separate term in the American meat industry. The steak lovers’ choice, this cut is lean, notably tender, rich in flavour and extremely juicy. This is my favorite cut of steak but because it is kind of expensive I don't order it very often. Favorite Answer. The second factor is cut.” PORTERHOUSE. It is an easy cut to distinguish as it looks vaguely like a foot. It's basically a boneless top loin. exciting challenge of being a wiseGEEK researcher and writer. The New York Strip Steak is a cut of meat that is from the short loin, behind the ribs. It's supremely lean with a mild and subtle flavour. ... You can demolish a New York Strip Steak or chow down on a Californian Burger while checking out the Bon Jovi signed guitar and the rest of the rock memorabilia spread all over the walls. The marinade and sauce would also go well with duck or chicken breasts. When a bone is left attached to the strip, it is either called a “Bone-in New York” or sometimes a “Kansas City Strip. Who was the man seen in fur storming U.S. Capitol? Is Amazon actually giving you the best price? Mostly the strip is known by its most popular name of New York Strip. Delmonicos was apparently the first restaurant in NY to serve this cut of steak. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, though not as tender as the nearby rib eye or tenderloin. It can be confusing. It’s exactly what a steak should be: big; juicy; with some tasty exterior fat; literally dripping with flavor. 1 decade ago. If you marinate any steak in the right stuff, it will taste good. One of my favourite steak cuts is the New York strip. Depending on the diet of the cow involved, the flavor and texture of a New York strip steak can vary. It is a good piece of meat because it is not too expensive and does not have a bone. This cut comes from the short loin, a section of meat located along the back of a cow, right behind the ribs. I don't like to pay the hefty price for a nice New York strip steak at a restaurant. Is sea salt the same thing as kosher salt? Behind the short loin is the sirloin, another flavorful and tender cut of beef; the ribs are on the other side, towards the front of the cow, while the flank is located beneath it. The strip steak comes from a part of the short loin which sees minimal use while the cow is alive, creating a tender cut of meat because the cow does not develop big, strong muscles like those in the flank and shanks. Tent a square of aluminum foil over the plate of steaks, and allow your New York strip steaks to rest for a minimum of 5 minutes. Removed from the bone it’s the New York strip, considered one of the highest quality beef cuts. In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. 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