Certifications
About the cut
The striploin goes by a few different names like the NY Strip, the Kansas Strip Steak or in French the contre-filet, in the UK it's called the sirloin. It can sometimes come bone-in too which makes for a pretty slick presentation on the plate.
The striploin steak comes from the loin primal and the shortloin sub-primal. The shortloin is cut from the between the 12th and 13th rib all the way to the first vertical vertebrae towards the rear of the animal, you'll be able to get about 10-11 thick cut strip steaks from a single shortloin off a side of beef.
The striploin is known for its tenderness and marbling. It's part of the muscle that runs all the way down the spine and, for a four legged bovine beast that is not standing upright on its hind legs, this muscle doesn't do much work. Since its not a working muscle you can be pretty sure it's going to be tender and delicious.
How to prepare
There are a number of ways to prepare a striploin steak.
Seasoned generously with salt, pepper, garlic powder and cooked on the BBQ using the reverse sear method with a little pecan or apple wood smoke, mmm mmm thats good eating.
If you don't have a BBQ, the pan sear method will serve you well. Sear it this hot and fast on a cast iron skillet to develop that oh so perfect crust. Drop the heat and finish it with a garlic and thyme infused butter baste. You can't go wrong.
If you're into modernist cooking then a combination of sous vide and pan sear or BBQ is going to be your jam. Sous vide to a perfect medium rare of 134F and finish it with that butter baste in the pan, or hot and fast over charcoal.
