Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work, and that spells tenderness every time. At Ruth’s, ours is a USDA Prime cut of short loin that can be enjoyed as a 16oz boneless strip steak or as a 19oz bone-in specialty cut (Ruth’s favorite!).
Ask where nearly any cut of beef gets its name and get ready for a spirited
discussion. When it comes to the Strip Steak, some credit Swiss brothers
Giovanni and Pietro Delmonico, and their namesake 1827 New York restaurant.
Originally known as the Kansas City Strip Steak, the brothers began serving theirs boneless at the request of some patrons, turning this prized Midwest beef cut into what they felt was a more refined cut for their fine dining clientele. This short loin cut without the bone became their New York Strip.
It’s hard to beat a bone-in steak, and the New York Strip is no exception. As the bone cooks at high temperatures – say, in a 1800 degree broiler – the bone and its marrow infuse the meat with extra flavor. Our USDA Prime 19-ounce Bone-in New York Strip Steak is one of three specialty cuts on our menu, with a 16-ounce boneless New York Strip also available.
So is a Kansas City Strip really just a bone-in version of its New York cousin? While there may be some truth to it having started out that way, today these two types of steaks are essentially one and the same. Whether they’re bone-in or boneless often depends on the butcher or the steak house. While a Strip Steak may be served with or without the small strip of fat that helps give it its prized flavor, you’ll find this more consistently on the KC Strip.
Ruth’s favorite strip was a medium rare steak, charred – though we’ll prepare yours however you prefer. Slightly firmer than a Ribeye but with less marbling, a medium rare steak preparation after our proprietary aging process and simple seasoning brings out the rich, beefy flavor of this Prime cut. If you’re preparing at home, we recommend using a cast iron skillet or grill, giving both sides a nice char, then cooking to your desired doneness. Remember that steaks will continue to cook for a few minutes after they’re removed from the heat, so let it rest for 5 minutes or so before serving.