New York Strip
It’s known for its beefy flavor and fairly tender texture that still holds some chew. Grill, pan-fry or broil it.
AKA: Kansas City strip, top sirloin and, when sold bone-in, shell steak
The high fat content (marbling) of this cut means a juicy, rich and robust piece of meat. Grill, pan-fry or broil it.
AKA: Delmonico, Spencer and entrecôte
This cut is so tender you can skip the steak knife. It’s low in fat and mild in flavor. Pan-fry or grill it.
AKA: Filet or filet mignon, chateaubriand (from the thicker end of the loin), tournedo (from the thinner end of the loin)