What is the difference between a new york strip and a kansas city strip

You can still find hi scale aged steakhouse restaurants that sell both cuts. Its that simple. However, if your KC or NY strip is not served as part of a Porterhouse, you're just 'doing it wrong' anyway.

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Improve this question. Aaronut Add a comment. Active Oldest Votes. Improve this answer. Steve Chernoff Steve Chernoff 2 2 silver badges 4 4 bronze badges. New York Strip seems to definitely be the name that has taken off though, I'd never even heard the term "KC Strip" - and I grew up in Texas and currently live in Utah - far from the east coast. I'd always assumed that though both were the same cut, the NY Strip included how that cut was prepared; i. Is there any truth to that?

I guess it's slightly implied by your last paragraph's "chef vs. Wikipedia is correct about two things: Both the Kansas City strip and New York strip are literally the same thing as a "strip steak"; The particular cut of meat used is the short loin , and does not have any tenderloin.

The best way to think about this is probably the following: The terms New York strip , Kansas City strip , or strip steak can all be applied to any cut of meat that is solely from the short loin, bone-in or boneless; however, you are likely to notice subtle differences from one butcher or steakhouse to the next, regardless of the specific name used, due to inconsistent interpretations.

Aaronut Aaronut Funny to me as a Brit that there is so much diversity on the cut. Whilst you can get a butcher to cut what you like, you have to look very hard to find a steak in a restaurant called anything other than rump, sirloin, t-bone or fillet. Orbling: Americans love their beef and their choices. Actually, in Canada we have completely different terminology for a lot of the cuts, sort of a weird hybrid of American and British.

I'm sure the English love their beef too, as indeed Canadians no doubt do. Ways to Cook Strip Steak Before you cook any cut of steak , it is imperative that you start by allowing your steak to set for about 30 minutes before you cook it. When the meat is room temperature, you have a few options that you can consider, which include: Pan Searing — This is a cooking method where you cook the steak solely in a pan.

I prefer to use a cast iron skillet for this method, but any type of skillet will work. Remember that steak sticks easily, so a non-stick skillet is ideal. You will only need to cook the steak for about five minutes per side. If you want a medium rare steak, you will want the internal temperature to be about degrees Fahrenheit before it rests.

Sear-Roasting — With this method, you start by searing the outside of the steak, and then finish the cooking process in the oven.

Again, I use a cast-iron skillet for this method, but any skillet that is oven-safe will work. You will only want to sear the outside of the steak for about two minutes on each side, and then put it in an oven that was preheated to degrees Fahrenheit for about three to four minutes.

Broiling — This is when the steak is cooked entirely in the oven. It only takes about six or seven minutes per side to bring the steak to a medium-rare temperature. Grilling — Grilling is another great way to cook a strip steak. It will only require about four minutes per side, but make sure that you only flip the steak one time so that it does not dry out during the cooking process.

Steak Doneness The USDA recommends that steak is cooked to an internal temperature of degrees Fahrenheit, which is a medium steak that has a bit of pink in the center of the cut. Extra rare — This cut has an internal temperature between and degrees Fahrenheit. Rare — This cut has an internal temperature between and degrees Fahrenheit.

Medium rare — This cut has an internal temperature between and degrees Fahrenheit. Medium — This cut has an internal temperature between and degrees Fahrenheit. Medium well — This cut has an internal temperature between and degrees Fahrenheit.

Well done — This cut has an internal temperature above degrees Fahrenheit. NY Strip Steak Recipe There are a lot of ways that you can cook a steak, but one of my favorite recipes is a simple one that tops the steak with a dollop of butter.

I like to create a tarragon butter to top my steak, so to create this sauce, you will need: Two cups of butter Three cloves of minced garlic Two tablespoons of minced green onions One tablespoon of freshly minced tarragon leaves One tablespoon of freshly chopped parsley One cup of sour cream One teaspoon of lemon zest Two teaspoons of freshly squeezed lemon juice Three tablespoons of Dijon mustard Salt to taste Pepper to taste Make sure all of the herbs are finely chopped, and then in a medium bowl, mix all of the ingredients until they are well combined.

KC Strip Steak Recipe As I stated before, I like to have my steak with butter, so here is a recipe that is topped with a delightful rosemary and garlic butter that you will love.

Using Up Strip Steak Leftovers Sometimes, I make just enough steaks for everyone to have one, but other times, I will make enough for everyone to enjoy two steaks for dinner.

Sides to Accompany Any Strip Steak You can have nearly anything with steak, but most people enjoy some type of potato dish or salad with their steaks. Final Thoughts As it turns out, the main difference between a New York strip and a Kansas City strip is whether the bone is still attached to the meat.

Author Peter Allen Peter's path through the culinary world has taken a number of unexpected turns. Gluten-Free Brunch Recipes. Write A Comment Cancel Reply. Free Pressure Cooking Tips. We won't send you spam. Unsubscribe at any time. Subscribe To Email List. Share via. Facebook Messenger. Copy Link. Powered by Social Snap. Copy link. Ribeye, round steak, sirloin, flank, and the list goes on and on.

The choicest cuts of meat come from the part of the cow that does the least amount of work, just before the hindquarters. There you will find tenderloin, sirloin, and strip steaks. Long the financial and entertainment capital of North America, the rest of the country has historically worked to feed New Yorkers.

With the advent of refrigerator cars, this also meant large chunks of beef, which New Yorkers soon took to be their birthright. They rechristened the strip steak the NY Strip. KC is short for Kansas City, one of the great cattle towns of the west and a meat packing center to rival Chicago until the town was disastrously flooded in It also adopted the pit barbeque style of cooking from Tennesseans and made it their own.

The cut of meat that makes up a NY Strip and KC strip are essentially the same; it is cut from the area of the cow that is behind the ribs and before the flank. This meat can be cut in large sections and is generally between one and two and half inches thick. Sometimes one bone is still attached to the side of the strip and the fatty tip is generally left on the steak. NY Strips are often grilled in their own juices are garnished with Worcestershire sauce.