251 Beef strip loin http://www.chow.com/ingredients/251 Tue, 14 Feb 2006 05:15:41 GMT Other Names: Whole loin, Bone-In or Boneless: Diamond cut, faux-filet or contre-filet (French), lombo or controfiletto (Italian), lomo (Spanish), short loin, shell loin, short-cut beef loin, striploin (British), top loin. Bone-In Strip Loin Steak: Club steak, Delmonico steak, shell steak, sirloin strip steak. Boneless Strip Loin Steak: Ambassador steak, boneless club steak, entrecôte, hotel steak, Kansas City steak, New York strip steak, tagliata (Italian), veiny steak.

General Description: The high-priced strip loin is often cut into bone-in or boneless roasts or steaks that are prized by steak lovers. It is considered sacrilege to marinate this primal cut or to cook it beyond medium-rare. Whether roasted whole or cut into steaks, the strip loin is a special-occasion meat, commanding prices to match. The quality of marbling in this cut is an indicator of the quality of the entire cattle; beef grade in the United States is determined by examining the marbling at the rib end of the strip loin.
At top butcher shops, prime whole strip loins are used for dry aging. New York or Kansas City strip steaks are boneless steaks from this section. Strip steaks are ideal for dry-heat methods such as smoking and grilling. A shell steak is cut from the smaller end of the strip loin adjoining the rib. It has a bone along one side, but doesn’t include any of the tenderloin.

Part of Animal: The strip loin lies between the ribs and the upper hip (sirloin). It is the rear part of the long muscle that runs down the back on top of the ribs.

Characteristics: The dense grain of this cut is flavorful and slightly chewy; succulence increases with the amount of marbling. Strip loin tends to be mealy if overcooked.

How to Choose: Strip steaks cut from the front end nearer the rib will be the most tender. These are rounder in shape; the muscle flattens as it nears the rear end of the beef and starts to include a section of a different muscle. Bone-in strip steaks include a portion of the “finger” bones that stick out from the side of the backbone. Veiny (or end-cut) steaks have a small piece of tough gluteus muscle above the main muscle. Steaks from farther back in the loin will have more gluteus muscle and connective tissue, and they are less desirable.

Amount to Buy: Buy meat with the most marbling, allowing 3/4 pound of steak or roast per person. Choose steaks that are at least 1 inch thick.

Storage: Refrigerate whole strip loin up to 5 days; strip steaks will keep up to 3 days refrigerated. Vacuum-packed strip steaks may be refrigerated for up to 5 days in their packaging.

Preparation:
  1. Spread a whole trimmed strip loin with a paste of oil, salt, pepper, garlic, and chopped herbs and allow it to come to room temperature.
  2. Roast whole strip loin for about 1 hour, fat side up, starting at 450°F for 15 minutes, then 350°F for 45 minutes, or until it reaches the desired temperature.
  3. Remove from the oven, cover with foil, and let rest 15 to 30 minutes before carving. The meat will increase in temperature about 5°F as it rests.

Flavor Affinities: Cognac, coriander seed, garlic, mushrooms, red wine, rosemary, shallots, thyme, truffles, wood smoke.

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