Strip Loin Steak

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Strip Loin Steak

Strip Loin Steak
© Denzil Green

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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 for Strip Loin Steak

Dry heat.

Nutrition for Strip Loin Steak

Per 3 oz, cooked: 245 calories, 22g protein, 17g fat.
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Also called:
Contre-filet, Faux-filet (French)
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