Previous | Next

Strip Loin steaks would have been Porterhouse or T-Bone steaks, except the Tenderloin piece has been "stripped" off. They range from 1 to 2 1/2 inches in thickness (2 to 6 cm), though they can be thicker. They have good flavour and marbling.

With bone-in, the steak is called a Shell Steak or Shell Loin. Boneless, it's called a Strip Steak, New York Strip, or Kansas City Strip.

The word "Entrecote" is sometimes used to refer to a Strip Steak. This is not correct. A Strip Loin Steak in French would be called the "faux-filet" or "contre-filet."

This is also sometimes called a Club Steak, but a Club Steak is different (Club steaks are cut from the rib end of the Short Loin, while Strip Steaks are cut from the centre of the Short Loin.)

A Shell Roast is a roast not yet cut into Strip Loin Steaks.

Cooking Tips
Dry heat.

Nutrition
Per 3 oz, cooked: 245 calories, 22g protein, 17g fat.

Also called:

See Also:

Beef Steaks, Club Steak, Porterhouse Steak, Shell Roast, Steak, T-Bone Steak

Other entries for: Strip Loin Steak

Strip Loin Steak

Other entries for:

Beef Short Loin
Beef Tenderloin, Club Steak, Delmonico Steak, Porterhouse Steak, Shell Roast, T-Bone Steak

Other entries for:

Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for:

Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak