The strip steak, also called a New York or a Kansas City strip, is considered among the higher-end cuts of beef, along with the filet mignon, the rib-eye, and the porterhouse or T-bone steak.
The primary muscle in the strip loin is the longissimus dorsi, which also happens to be the main muscle in a rib-eye steak. It extends from the hip bone all the way up to the shoulder blade, and it's a very tender muscle.
Since they're generally a single muscle, strip steaks don't have much connective tissue or fat, both of which are mainly found between muscles. But they do have a good amount of intramuscular fat, or marbling, which adds flavor and moisture to a steak. In fact, the degree of marbling is one of the main characteristics used to assign quality grades to meat. More marbling generally means higher quality. In the case of a strip steak, it puts it among the more expensive cuts of beef.
Strip steaks are easy to cook on the grill, under the broiler, or in a cast-iron skillet on the stovetop. You can also sear them in a skillet and then transfer it to a preheated 425 F oven to finish cooking.
Let the steaks come to room temperature on the counter for at least 30 minutes before you cook them so they cook evenly. Pat them dry with paper towels so you can get a good sear quickly. And don't be afraid to use some butter with this leaner cut.
A cut favored for its beefy flavor, strip steaks are usually boneless, but the bone-in version is sometimes called a shell steak or club steak. The bone adds flavor and moisture, in addition to making the steak more impressive looking, which is why you often see them served in steakhouses and fine restaurants.