When it comes to choosing the perfect steak, the sheer number of cuts and names can get confusing. Terms like Striploin, NY Strip, Top Loin, New York Striploin—these all refer to closely related cuts of beef, but do they actually mean the same thing? For steak lovers and culinary professionals alike, understanding these cuts is essential to making informed decisions at the butcher shop or when dining out. In this comprehensive guide, we’ll break down the differences (or lack thereof) between Striploin and NY Strip, explore their origins, culinary uses, and help you determine which name you might encounter depending on where you shop or travel.
What Exactly Is Striploin?
The Striploin comes from a specific part of the cow—the short loin primal cut, which lies between the rib and the sirloin sections. It’s also known by a number of different names, including:
- Top Loin
- Strip Steak
- New York Striploin
- Sirloin Steak (in some non-US regions)
Key Fact: Striploin is often sold as a bone-in or boneless cut, and is known for its rich flavor and moderate marbling. It comes from the longissimus muscle, which is not heavily exercised, leading to a tender and flavorful beef experience.
The confusion around the Striploin often comes from regional naming differences. Let’s break that down more closely.
What Is an NY Strip? Is It the Same Cut?
Yes, the NY Strip is another name for the Striploin steak. However, the change in name is more about regional preferences and marketing practices, rather than differences in the cut itself.
In the United States, the term “New York Strip” typically refers to a boneless Striploin steak that has been cut to a standard thickness of around 1 to 1.5 inches. This terminology likely originated from New York City steakhouses, where the cut was popularized as a premium steak option.
Common Alternative Names for NY Strip Across the Globe:
| Region | Common Name |
|---|---|
| United States | New York Strip, Strip Steak |
| Canada | Striploin, Top Sirloin Steak |
| UK | Porterhouse (if bone-in and including the tenderloin), Sirloin Steak |
| Australia | Sirloin Steak |
Differences in Naming, Not in Meat Quality
So, is there any real difference in substance between the two terms? Not really—Striploin and NY Strip refer to the exact same piece of meat from the short loin region. The distinction in names is more about where you live, where you shop, or how a menu has been crafted.
Historical and Regional Context: How These Names Came About
Understanding the history behind these names can help clarify why two labels refer to the same cut.
The Role of New York City in Popularizing the Cut
The term New York Strip gained popularity in the mid-19th and early 20th centuries among high-profile steakhouses in Manhattan. These restaurants sought to brand a premium, boneless cut of steak that could compete with the ribeye and sirloin cuts. Thus, the “New York Strip” name became synonymous with quality, and the branding stuck.
“Striploin” in Culinary and Farming Communities
The term “Striploin” actually refers to the entire muscle before it’s cut into individual steaks. In many meat-processing and farming communities, the “Striploin” is the larger primal rather than the individual steaks.
Because of this, the word is more common in butcher settings or among chefs working with whole or large primal cuts.
Taste and Texture Comparison: NY Strip vs Striploin
Since these are the same cuts of meat, it’s no surprise that the taste and texture are identical across both terms.
Flavor Profile
- Rich, robust, and moderately marbled
- Not as fatty or heavily marbled as the ribeye
- More flavorful than leaner cuts like the tenderloin
- Retains substantial beefy flavor without overwhelming fat content
Texture
- Tender, thanks to the underused muscle
- Slightly firmer bite than filet mignon, making it more chewy and satisfying
- Maintains good texture across different doneness levels
Because of its balanced flavor and texture, the NY Strip or Striploin is often a great choice for both grilling and pan-searing.
Cooking Methods: Best Practices for Striploin and NY Strip
Since the cut is largely the same, the best practices for preparation are consistent, regardless of the name.
Dry Heat is Key
The Striploin and NY Strip are most delicious when cooked using high-heat methods, such as:
- Grilling
- Pan-searing
- Sous vide finishing
- Broiling
The slight marbling ensures that the steak remains juicy, while the relatively lean composition allows for a good sear without grease flare-ups.
Cutting and Serving Size
A standard serving of NY Strip will range from 12 to 16 ounces per steak, with an average thickness of 1–1.5 inches. Bone-in versions may be slightly thicker and heavier.
Optimal Temperatures for Best Texture:
| Cooked to: | Internal Temperature |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 125–130°F |
| Medium | 135–140°F |
| Medium Well | 145–150°F |
| Well Done | 160°F + |
Note: Allowing the steak to rest for 5–10 minutes before slicing retains juices and improves taste.
Striploin vs Filet Mignon vs Ribeye: How Do They Compare?
To better understand where the Striploin (or NY Strip) stands among popular American steaks, let’s make a side-by-side comparison.
1. Flavor Intensity
- Ribeye – Highest flavor due to heavy marbling
- Striploin/NY Strip – Medium to high, with consistent rich taste
- Filet Mignon – Mild flavor, prized more for tenderness than taste
2. Tenderness
- Filet Mignon – Most tender
- Striploin/NY Strip – Very tender with a slight bite
- Ribeye – Tenderness highly dependent on marbling management
3. Fat Content
- Ribeye – Highest fat content
- Striploin/NY Strip – Moderately marbled
- Filet Mignon – Lean cut
For steak lovers who want both flavor and chew, the NY Strip delivers an ideal middle ground.
Buying Guide: How to Choose Between Striploin and NY Strip
Since they’re technically the same, when you’re shopping, how do you know which one to select?
Check the Labeling in Your Region
- In the US, you’re more likely to see “New York Strip” labeled at supermarkets and on restaurant menus.
- In Canada, you’ll commonly see “Striploin,” especially in butcher shops and farm markets.
Bone-In or Boneless?
- NY Strip steaks in restaurants are often boneless, trimmed, and neatly portioned.
- A Striploin roast sold in some grocery stores may include the bone and be cut into serving steaks.
Quality Grades Matter
Whichever name you see, the grade of the steak plays a critical role in performance:
| USDA Grade | Description | Flavor & Suitability |
|---|---|---|
| Select | Low fat, leanest cut | Best for marinating or stewing |
| Choice | Moderate marbling | Good mix of flavor and texture |
| Premium Choice | Enhanced marbling | Consistent quality for grilling |
| Prime | Abundant marbling | Elite quality for best grilled results |
Global Variations: How Other Countries Refer to These Cuts
The world of steak has many names for the same pieces of meat, so if you’re traveling or shopping internationally, understanding the terminology can elevate your dining experience or cooking success.
UK: Sirloin vs Porterhouse
In the United Kingdom, “Sirloin Steak” is often used to refer to the Striploin. Meanwhile, if you see “Porterhouse,” it typically includes both the Striploin and Tenderloin on one T-shaped bone.
France and Belgium: Entrecôte
In French-speaking regions, Striploin steaks are often labeled as Entrecôte. This refers to the boneless sections between the ribs.
Germany and Central Europe: Lendensteak
“Lendensteak” is a broad term for steak from the loin but often refers specifically to Striploin or T-bone steaks depending on how they’re processed.
Are There Any Cultural Differences in Preparation?
While the cut itself remains consistent across countries, preparation often varies:
US – Grilled with Char
The most popular method is grilling. It’s often served with chimichurri, steak sauces, or nothing but salt and pepper.
French – Pan Seared & Buttered
In French restaurants, you’ll often find Striploin seared in butter with shallots and fresh herbs like thyme.
Canadian – Smoked or Reverse-Sear
In Canada, particularly during winter months, the Striploin (or NY Strip) may be smoked first, then seared for maximum flavor.
When Is Striploin Not the Same as NY Strip?
There is a rare case where Striploin and NY Strip might refer to slightly different things. Here’s when:
1. Roasts vs Individual Steaks
Sometimes, a whole Striploin roast (which includes several steaks as one large section) is labeled as “Striploin.” Meanwhile, a pre-cut 8–12 oz piece from that exact section might be called “NY Strip.” In such cases, the difference lies not in the cut itself, but in size and preparation method.
2. Retailer Specific Terms
In some stores, generic or private-label brands may call similar cuts “Striploin” or “Top Loin,” even if they aren’t USDA-certified to be from that exact muscle group. For true authenticity, always look for steaks labeled with the USDA Beef Cut Code.
Conclusion: It’s Truly the Same Cut
Despite the variety of names used across restaurants, butcher shops, and countries, the Striploin and NY Strip are the same steak—a cut from the short loin that offers a robust flavor, satisfying texture, and versatility in cooking. Whether you’re purchasing it in Canada labeled as Striploin or in New York dressed up as a premium offering titled “NY Strip,” you’re getting identical meat quality.
Ultimately, the name might change, but the experience doesn’t—especially when you understand what you’re ordering. Armed with this knowledge, you’ll be able to confidently pick the right cut on any menu or in any grocery aisle.
Summary Table: Striploin vs NY Strip
| Feature | Striploin | NY Strip |
|---|---|---|
| Origin | Short Loin primal cut | Short Loin primal cut |
| Other Names | Top Loin, New York Striploin | Strip Steak |
| Region of Common Use | Canada, UK | United States |
| Typical Presentation | Can be bone-in or whole roast | Usually pre-cut, boneless |
| Bone-In or Boneless | Both | Often boneless |
| Flavor Profile | Rich, moderately marbled | Rich, moderately marbled |
| Best Cooking Methods | Grilling, broiling, pan-searing | Grilling, broiling, pan-searing |
Whether you go by “Striploin” or “NY Strip,” you’re enjoying one of the most beloved and time-tested cuts of beef in the culinary world today. Knowing this helps you shop smarter, cook better, and dine with appreciation for the meat on your plate.
What is the difference between Striploin and NY Strip steak?
The terms “Striploin” and “NY Strip” are often used interchangeably, but they refer to slightly different things depending on where you are and how the beef is being processed. Striploin is the larger muscle cut from the short loin section of the cow, typically sold before being portioned into individual steaks. It is a primal cut that can be further divided into steaks known by various names like Strip steak, Kansas City steak, or NY Strip steak.
On the other hand, the NY Strip specifically refers to a boneless steak cut from the Striploin. It is usually trimmed more uniformly than other steaks from the same area and is often associated with the style of steak served in New York steakhouses. While both originate from the same primal cut, the NY Strip is more accurately a specific steak cut rather than the full Striploin. Understanding this difference helps when shopping for beef or ordering at a restaurant.
Why are there so many different names for Striploin steaks?
The Striploin is known by many names like NY Strip, Strip steak, Kansas City steak, and even Ambassador steak. These name variations often stem from regional preferences or marketing strategies. In the United States, the term “NY Strip” became popular due to its association with fine dining restaurants in New York City, while in other areas, the simpler “Strip steak” is more commonly used.
Internationally, different countries have their own preferred names for the same cut. For instance, the Kansas City steak often refers to a Strip steak with the bone left in, while “Porterhouse” and “T-bone” steaks include a section of Striploin attached to a Tenderloin on the other side of the bone. These naming conventions can be confusing, but they all trace back to the same primal cut—Striploin—showing how versatile and widely enjoyed this piece of meat is in different culinary traditions.
What part of the cow does the Striploin come from?
Striploin is harvested from the short loin section of the bovine anatomy, which is located directly behind the rib cage and in front of the sirloin. This area is part of the loin primal cut, known for producing tender and flavorful steaks. The short loin is divided into two main components: the Tenderloin (which becomes Filet Mignon or Chateaubriand) and the Striploin, the muscle that runs along the spine of the animal.
Because it comes from a less exercised muscle group, the Striploin remains tender, yet still delivers a rich beefy flavor and a satisfying chew that steak lovers enjoy. This location makes it ideal for producing high-end steaks like the NY Strip, Strip steak, and parts of the Porterhouse and T-bone. The balance of flavor and texture makes the Striploin one of the most sought-after cuts in the steakhouse setting.
Is the NY Strip always boneless?
Generally speaking, the NY Strip is considered to be a boneless steak cut from the Striploin. This is one of the characteristics that distinguishes it from other Strip steak variations, such as the Kansas City steak, which includes the bone. The NY Strip’s boneless nature allows for more even cooking and a cleaner presentation, which is preferred by many chefs and diners.
However, confusion can arise because some butchers and restaurants may label bone-in versions as NY Strip as well, often depending on local traditions or marketing practices. When purchasing or ordering, it’s a good idea to ask if the steak is boneless or bone-in if that’s important to you. Knowing this can help ensure you get the exact cut you’re looking for, whether you’re grilling at home or dining out.
How does Striploin compare to other popular steak cuts like Ribeye and Filet Mignon?
Striploin offers a balanced combination of tenderness and flavor that positions it between the highly marbled Ribeye and the more tender but less intensely flavored Filet Mignon. Compared to the Ribeye, Striploin is leaner and firmer, with a robust beefy taste thanks to its fine marbling and the muscle structure. It lacks the deep fat cap of the Ribeye but still delivers succulence and a satisfying mouthfeel when properly cooked.
Filet Mignon, taken from the Tenderloin inside the short loin, is prized for its buttery tenderness but can sometimes be seen as lacking in richness compared to Striploin. Each cut appeals to different steak preferences: some diners prefer the melt-in-your-mouth texture of Filet Mignon, others the rich marbling and chew of a Ribeye, while many find the Striploin to be the “perfect middle ground”—offering both flavor and a good bite.
Can I cook Striploin and NY Strip steaks the same way?
Yes, Striploin and NY Strip steaks can be cooked using similar methods, as they are essentially the same type of steak—both are well-suited for high-heat cooking. Grilling, pan-searing, and broiling are all excellent techniques for bringing out the flavor and achieving a great crust on the steak. Because they are relatively thick and well-marbled, these cuts are ideal for medium-rare to medium doneness, preserving juiciness and enhancing flavor.
It’s important to account for thickness and cooking equipment variations when preparing Striploin or NY Strip steaks. Thicker cuts may benefit from a reverse sear or sous vide method for even cooking and tenderness, while thinner steaks are best with a straightforward high-heat sear. Regardless of preparation, allowing the steak to rest for several minutes before slicing ensures juices stay locked in. Ultimately, whether you’re cooking the entire Striploin roast or individual NY Strip steaks, the same principles of steak preparation apply.
Which is better for grilling: Striploin or NY Strip?
Both Striploin and NY Strip are excellent for grilling, but their use may depend on your cooking preference and how you plan to serve the meat. NY Strip steaks, being individual cuts from the Striploin, are already portioned and easy to handle on a grill—perfect for backyard barbecues or steak dinners for a few. Their thickness and marbling make them ideal for achieving a nice char on the outside while maintaining a juicy, pink interior.
On the other hand, grilling a whole Striploin roast allows for more flexibility in presentation and can serve a larger group in one cooking session. It can also be flipped and rotated more evenly, potentially cooking more uniformly. Whichever you choose, the key is to maintain temperature control, avoid overcooking, and let the meat rest before slicing or serving. Ultimately, it’s not a matter of which is better, but what best suits your grilling scenario and the number of guests you’re serving.