What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?
The iconic Smith & Wollensky Steakhouse in DC was not able to answer my question at dinner and I truly wish to know the answer.
Best Answer
The short answer? The bone. And here's why.
As this page shows, (the Wikipedia entry for Strip Steak), there are several name variants for the very same cut of beef. You've simply hit upon two of them, let's say. A New York Strip is a sirloin, but is generally cut from the uppermost section where, that is, the meat is most tender (aka does less work). This is called the strip loin part of the sirloin. It's my personal favorite, bone in. But that variation is known as a Kansas City Strip. This is the distinction you have made with the idea of a "Bone-In New York Cut Sirloin"
That said, the New York Strip may be cut, prepared, and served with or without bone. The presence of bone adds just one more dimension of flavor that some diner's prefer and, of some note, serves to prove that the cut came from the strip loin. More definitively, here we find
The strip steak is also known as striploin, shell steak, Delmonico, New York or Kansas City strip steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless.
Here too, we find yet other variants on the name as well as a graphic which shows where the cut is taken from
This cut has many aliases, New York steak, Kansas City steak, boneless Club steak or Ambassador steak to name a few.
Given all these nuances and variants, it's no wonder not even the surest restauranteur had for you a ready answer to this question.
[EDIT]
Having since learned that this is a Smith & Wollensky menu item, as worded, there's really no excuse for their not having been able to make for you this distinction.
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Quick Answer about "What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?"
The Differences between New York Strip and Sirloin A New York strip is made from the prime rib cut of beefWhich is better NY strip or T-bone?
Marbling and Taste Because both steaks come from the loin area, they are fairly lean. Because of their size, though, porterhouse steaks tend to have a deeper, richer flavor than New York strips. Both steaks are known for their tenderness.Is New York sirloin the same as New York strip?
It derives from the upper sirloin section, the area that does not get much exercise in a cow. Although the New York strip steak comes from the same place as any other sirloin cut, they are not the same thing. NY sirloin steak is lean, but still contains more fat than any other top or bottom sirloin steak.Is at bone the same as a New York strip?
The T-Bone is cut from the short loin, and actually has two different steaks attached to the bone. On the long side is the strip. If you would take that strip and cut it away from the bone, you would have Rube's New York Strip. On the smaller side of the T-bone is the tenderloin.What's The Best Steak Cut \u0026 Why? Tenderloin vs Porterhouse vs T-Bone vs Strip vs Ribeye vs Sirloin
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Answer 2
The T-Bone steak is called the T-Bone because the bone has 2 sections in the shape of a T. One side of the T-Bone steak is the NY Strip / Kansas City Strip. The other side is a small piece of the filet mignon.
The Porterhouse steak is a T-bone, but with the full filet mignon.
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