What it is
The strip comes from the short loin, running along the spine behind the ribs. It’s the other half of what makes a T-bone — the larger side. Firmer than a ribeye and less marbled, with a tighter grain and a fat cap along one edge that renders beautifully if you sear it standing on that edge for a minute.
The strip is the steak for people who want to taste beef rather than fat. It has more chew and a cleaner, more direct flavor.
How to cook it
High heat, fast. Grill or cast iron. Sear the fat cap edge first for a minute if the steak will stand up. Pull at 130–135°F.
Pull it at
130–135°F See the full doneness chart for every level.
What to look for
Look for a steak that’s even in thickness end to end — a strip that tapers will cook unevenly. Leave the fat cap on; you can always cut it off at the table, and it does real work during cooking.
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