Other names: top Sirloin, top Loin, Contre-Filet
How it’s sold: usually boneless
Where it’s from: Short Loin (behind the Ribs)
What it looks like: Strip Steaks are almost rectangular with a slightly tapered edge. The meat is well marbled with some large pieces of fat around its edge. The meat is fine-grained in texture.
What it tastes like: The ideal of Steak — lots of beefy flavor, tender with a nice balance of lean meat to fat. They’re not as tender as Tenderloins or Rib Eyes.