Meat

Striploin

Striploin (New York strip, club steak when bone-in on one side, contre-filet in French trade) is the longissimus muscle from the short loin, opposite the tenderloin on a T-bone. It has a tighter grain than ribeye, a strip of exterior fat along one edge, and usually less spinalis cap. That fat edge crisps on the grill and seasons each slice; the meat itself tastes distinctly “steaky” without ribeye’s lavish marbling. It is prized as the classic steakhouse strip: firm bite, strong beef flavour, reliable portion shape. Centre-cut steaks cook evenly; the tail end is narrower and better for smaller portions or stir-fry. Aim for a deep crust and medium-rare to medium; rest so juices redistribute along the grain before slicing.