What is Beef Striploin? A Comprehensive Guide

Beef striploin is one of the most prized cuts of beef. It comes from the short loin section of the cow and is cherished for its perfect balance of flavor and tenderness. This tender cut of meat is where high-end steaks like New York strip steak and other premium steaks are sourced from.

Where Does Beef Striploin Come From?

The beef striploin comes from the short loin primal cut which is located along the spine of the cow, between the sirloin primal and the rib primal. This area does little work which results in very tender meat.

Specifically, the striploin is cut from the longissimus dorsi muscle that runs parallel to the spine in the short loin primal. This muscle does little work, making it incredibly tender with great marbling.

![Beef Short Loin Primal Cut][]

The beef short loin where the striploin is sourced from

Key Characteristics of Striploin

The striploin is cherished for the following characteristics that make it a perfect cut for grilling as steaks:

  • Tenderness – As a well-worked muscle, the striploin is incredibly tender. When cooked right, it should cut like butter.
  • Flavor – With great marbling, the striploin has a rich, beefy flavor that is enhanced when grilled over high heat.
  • Juiciness – The fat content ensures the striploin remains juicy and moist during cooking.
  • Versatility – The striploin can be cut into steaks but also roasted whole. It’s a very versatile cut.

Naming Conventions

The beef striploin goes by many names depending on how it is cut and prepared:

  • New York Strip – When cut into individual steaks, it is called a New York strip steak or NY strip steak. This is a premium steakhouse steak.
  • Kansas City Strip Steak – Same cut as NY strip but often a thicker cut.
  • Strip Loin Roast – If the whole striploin is roasted, it’s called a strip loin roast.
  • Strip Roast
  • Top Loin Roast
  • Top Loin Steak
  • Ambassador Steak
  • Boneless Club Steak
  • Hotel-Style Steak
  • Veiny Steak

No matter what you call it, this cut comes from the striploin which runs along the spine in the short loin primal.

Buying Beef Striploin

When purchasing beef striploin, you’ll typically see a number rating like “1×1” which indicates the amount of trimming:

  • 1×1 – Most surface fat and lip meat removed. Good for portioning into steaks.
  • 2×1 – Less trimming leaving more surface fat. Good for roasting.
  • 3×1 – Least trimming with generous fat cap. Best for roasting.

For steaks, look for a 1×1 striploin. For roasting, choose a fattier 2×1 or 3×1 striploin. The extra fat will baste the meat while cooking.

The best beef striploin will have abundant marbling for flavor and juiciness. Look for solid red color without brown spots. The cut surface should be moist, not dry or sticky.

Cutting Your Own Striploin Steaks

With a whole beef striploin, you can cut your own steaks to your desired thickness. Here’s a simple process:

  1. Start with a 1×1 trimmed whole beef striploin. Trim any excess fat or silver skin.

  2. Cut the striploin in half widthwise so it is easier to manage.

  3. Slice across the grain into steaks of your desired thickness, usually 1-2 inches.

  4. Cut away any sinew or fat remnants between steaks.

  5. Package steaks individually and refrigerate or freeze.

Now you have beautiful, fresh strip steaks ready for the grill!![Cutting strip steaks from whole striploin][]

Cutting your own steaks from a whole beef striploin

How to Cook Striploin Steaks

Strip steaks are best cooked hot and fast over high heat. This keeps them tender while developing a nice crust.


Grilling is the best way to cook a juicy, flavorful strip steak. Use direct high heat around 600°F. Grill 2-3 minutes per side for medium rare doneness. Let rest 5 minutes before serving.

Pan Searing

You can also pan sear strip steaks in a very hot skillet with a bit of oil. Cook 2-3 minutes per side over high heat. Baste steaks with garlic herb butter as they cook.

Oven Broiling

For indoor cooking, broil strip steaks 4-5 inches from high heat, cooking 2-3 minutes per side. Monitor thickness.

Sous Vide

For perfectly even doneness, cook vacuum-sealed strip steaks via sous vide in 130°F water for 1-4 hours depending on thickness. Sear before serving.

No matter how you cook them, strip steaks should rest 5 minutes after cooking. This allows juices to re-absorb for a juicier steak.

Cooking Methods for Whole Striploin

A whole beef striploin can be cooked using methods like:

  • Roasting – Roast in a 275°F oven to an internal temp of 145°F. Allow to rest before slicing.
  • Sous Vide – Vacuum seal and cook in 130°F water bath for 10-24 hours depending on size. Sear before serving.
  • Grilling – Grill over indirect heat, turning occasionally, until it reaches 140°F internal temperature.
  • Smoking – Smoke at 225-250°F until it hits 140°F, then reverse sear.

Cook slow and low until medium rare. Do not overcook or the meat will dry out. Let rest 10-15 minutes before slicing.

Serving Suggestions

Striploin steaks and roasts pair well with rich sauces and robust flavor accents:

  • Steak Sauces – Chimichurri, béarnaise, au poivre sauce, red wine reduction
  • Butter and Herb Compounds – Garlic herb butter, porcini mushroom butter
  • Rubs and Spice Blends – Espresso rub, herbes de provence, smoked paprika, chili powder
  • Sides – Roasted or mashed potatoes, grilled asparagus, creamed spinach, roasted carrots

Popular Recipes Using Striploin

Here are some tasty ways striploin can be prepared:

  • New York Strip with Blue Cheese Sauce
  • Coffee and Pepper Crusted Strip Steaks
  • Strip Steaks with Chimichurri
  • Striploin Roast with Horseradish Sauce
  • Strip Steaks with Rosemary Lemon Butter
  • Cast Iron Seared Strip Steaks
  • Grilled Marinated Strip Steaks
  • Reverse Seared Smoked Striploin
  • Sous Vide Strip Steaks with Chimichurri

With its tenderness and rich flavor, striploin suits bold seasonings and is ideal for the grill. Explore different rubs, marinades and compound butters to complement these premium steaks and roasts.

Is Striploin the Same as Tenderloin?

Beef tenderloin and striploin come from different primal cuts. The tenderloin is cut from the loin primal which sits beneath the spine. It’s super tender but lacks fat.

Striploin has more marbling coming from the well-marbled short loin primal above the spine. It has a bolder, beefier flavor than tenderloin.

While both are tender cuts, they have distinct textures and flavors. Tenderloin is very lean while striploin has finer marbling.

Striploin vs Ribeye

The ribeye and striploin are two of the most coveted premium steaks. Here’s how they compare:

  • Marbling – Ribeye has more fat marbling while striploin is moderately marbled.
  • Flavor – Ribeye is bolder and beefier while striploin is more subtly flavored.
  • Texture – Ribeye has a finer grain while striploin is smooth and soft.
  • Location – Ribeye is from the rib primal, striploin from the short loin.
  • Cost – Ribeye tends to be a bit more expensive per pound.

Both make for tender, delicious steaks. It just comes down to personal preference on flavor and texture!

Why is Striploin So Expensive?

As a premium cut used for steaks like the New York strip, striploin commands a higher price. Here’s why this cut costs more per pound:

  • Limited supply – The striploin makes up a small portion of the animal. Only two per steer.
  • High demand – It’s considered one of the best cuts for steaks, driving up demand.
  • Labor costs – Being boneless, it requires extra cutting and trimming.
  • Marbling – The abundant marbling results in more waste/less yield.
  • Versatility – Its ability to be steaks, roast or sliced makes it versatile.
  • Reputation – The cachet as a top steakhouse steak adds reputation value.

For the ultimate balance of tenderness, juiciness and flavor, striploin is worth splurging on for a special occasion meal.

Is Striploin Healthy?

While high in saturated fat, striploin is a good source of:

  • Protein – A 6oz strip steak has over 30g protein.
  • B Vitamins – Especially vitamin B12.
  • Zinc – Vital for immunity and metabolism.
  • Iron – Needed for oxygen transport in blood.
  • Selenium – An important antioxidant mineral.

When consumed in moderation as part of a healthy diet, striploin provides nutritional benefits. Go for grass-fed beef for a healthier fat profile.

How to Store Striploin

Properly store your striploin to maintain quality:

  • Keep fresh striploin refrigerated and use within 3-5 days.
  • Freeze striploin for 4-6 months at 0°F or below. Freeze steaks individually.
  • Vacuum seal or wrap tightly in plastic wrap to prevent freezer burn.
  • Thaw frozen striploin in the refrigerator, not at room temp.
  • Cook striploin within 1-2 days of thawing. Do not refreeze.

With proper storage, you can enjoy striploin’s premium quality when craving a tender, juicy steak.

Everything You Need to Know About Beef Striploin

With its tender texture, abundant marbling, and rich flavor, it’s easy to see why beef striploin is one of the most coveted cuts of beef. Perfectly suited for grilling and quick cooking at high heat, striploin delivers some of the finest steaks as well as impressive roasts when cooked low and slow. Whether you opt for strip steaks or a whole roasted striploin, this prized cut provides a quintessential steakhouse experience.

Strip Loin Breakdown Tutorial


Is a striploin steak good?

The striploin steak is celebrated for offering the best of both worlds when it comes to texture and flavor. It is similar to the classic tenderloin steak in terms of tenderness, and to the ribeye steaks when it comes to that powerful beefy, juicy taste.

What is better ribeye or striploin?

If you simply love sinking your teeth into a sinfully juicy USDA prime beef steak, you cannot go wrong with a ribeye. However, if you prefer a flavoursome steak with guaranteed tenderness, then the striploin is probably the way to go. The only way to know for sure is to try them both.

Is striploin same as sirloin?

Striploin comes from the short loin area of the cow, which is located closer to the rear, while sirloin comes from the area closer to the midsection of the cow.

What is another name for striploin steak?

Other names for the Strip Loin include Strip, New York Strip, or if the bone is left on, Wing Steak or Club Steak. Synonyms for Tenderloin include Fillet, Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf. Now, the main bone running in between the Tenderloin and Strip Loin muscles is the “T-Bone”.

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