The NY Striploin or New York Strip Steak, is a sirloin steak named after the city that first brought it among the great specialties of American barbecue.
It is obtained from the Short Loin (lower loin), which is the part of the loin located in the rear quarter and includes both the tenderloin and the sirloin.
The USDA (United States Department of Agriculture) classifies this steak at the Prime level, which is the highest.
In the United States, it is also called Ambassador steak, in Canada Strip Loin or Shell Steak, and in Australia Boneless Sirloin (if the butcher leaves the bone, the steak is named Kansas City Steak or bone-in Strip Steak).
The recommended cooking is medium rare, which is reaching a temperature between 130 and 136°F, so I decided to try cooking it at a low temperature, for 2 hours at a constant water temperature of 126°F.
I served it with grilled lettuce.
This recipe is part of the Slow Cooking Menu, the NY Striploin was cooked sous vide sealed in a special bag and with a roner, also called a thermal bath, one of the most popular systems for low-temperature cooking: a stainless steel tool that keeps the water constant during cooking.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Slow Cooking, Other
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 14 oz NY Striploin
- to taste salt and pepper
- to taste olive oil
- to taste coarse salt
Tools
- 1 Vacuum Sealer Vakuum sealer
- 1 Rooner
Steps
Salt and pepper the meat.
Vacuum seal it.
Cook for 2 hours in water at a constant temperature of 126°F.
This is the result after 2 hours:
Chill the temperature (because the cut is low) in cold water for at least 1 hour.
Dry, spread the oil and sear 1 second per side on a hot grill.
Cut along the grain and serve with coarse salt.
You can learn more about the nomenclature of American meat cuts through a book.
