Speckle Park Cook Book Glossary

Short loin

Strip steak

The strip steak comes from the short loin and is known as the New York strip, Kansas City strip or simply strip loin. It has a tight, fine grain, a firm and satisfying chew and a clean, beefy flavour.

A strip of fat runs along one edge. Leave it on, as it protects the meat as it cooks and gives you flavour to enjoy. The steak is leaner than a ribeye but more tender than most cuts from the hindquarter, which is why it is such a popular restaurant choice.

Choose steaks 2.5 to 4 cm (1 to 1½ in) thick with a good cream-coloured fat edge and fine marbling through the centre.

Techniques

Strip steak rewards simple treatment. Season it with salt, ideally 40 minutes ahead, and cook it hot. In a heavy skillet, sear for about three to four minutes per side; on a grill, aim for strong direct heat and a deep brown crust.

Hold the steak on its edge with tongs for the last minute so the fat strip can render, turning crisp and golden and basting the meat. Add butter, garlic and thyme at the end if you like, spooning it over the top.

Take the steak off the heat at 52°C (125°F) for medium-rare, because carryover cooking will carry it a few degrees higher. Rest it for five minutes, then slice against the grain if serving it sliced.

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