OK, Sk Bob, I’ll bite. At least, I WISH I could…. they look delicious! BUT, although I have had Rib-eye, Filet Mignon, Sirloin, Porterhouse & T-Bone steaks, I have NEVER had a Strip. I know that many people like them above all these others, but why exactly? Rib-eyes have superb rich marbled fatty flavor, Filets are uber-tender, Sirloins a wonderful beefy taste while Porterhouse & T-bones benefit from the bone-in oomph, but what is the Strip steak’s claim to fame? They’re on sale this week at The Food Emporium Where I Endeavor To Give Satisfaction so what would be the descriptors that would compel me to give them a try?
The Strip is the same muscle group as the Rib-eye. It’s cut from the Short Loin section (the 13th rib to the Sirloin or the small of the back). Usually it is more tender than the Rib-eye but slightly less flavor. I have seen stores stores label & sell Strips as Rib-eye steaks. So I’ll bet you have eaten them.