Canada's Best Kept Secret: Indulge in New York Striploins (2024)

The New York strip steak, also known as a striploin steak, Kansas City strip, Manhattan steak, or sirloin steak, is one of the most popular premium beef cuts in Canada. This tender and flavourful steak comes from the short loin primal cut, which is located along the upper back between the rib and sirloin.

While the exact origins of the New York strip are disputed, it rose to prominence as a signature menu item at New York City steakhouses in the late 19th century. Delmonico’s restaurant in particular is often credited with popularizing and naming this cut. It became a staple of upscale dining establishments, prized for its tenderness and beefy flavour.

Over the decades, the New York striploin has also become a backyard barbecue favourite for Canadians. It is now considered one of the classic steaks, along with ribeye and filet mignon. The striploin offers the perfect balance of marbling, texture, juiciness and rich taste that steak connoisseurs crave. When cooked properly, it delivers a quintessential steakhouse experience.

The New York strip steak, also known as a striploin steak, Kansas City strip, or sirloin steak, comes from the short loin of a cow. It is one of the most popular premium steak cuts due to its tenderness and rich flavour. However, there are a few other common premium steak cuts that are often compared or confused with the New York strip:

Ribeye – The ribeye steak comes from the rib section, in front of the short loin. It contains more internal marbling or fat than the New York strip, which makes it exceptionally tender and flavourful. The extra fat gives it a distinctive rich, beefy taste.

Tenderloin – The tenderloin is cut from the short loin, like the New York strip, but is the most tender cut of beef. Tenderloin steaks include the filet mignon. They have very little fat, which makes them lean yet tender. However, they lack some of the bolder “beefy” flavour of ribeyes or New York strips.

New York Strip – New York strips offer a balance between the tenderloin and ribeye. They have the tenderness of a tenderloin but more flavour than a filet mignon, while still being leaner than a ribeye. The strip’s leanness contributes to its texture and delicate flavour.

So in summary:

• Ribeyes contain the most fat and therefore the boldest beef flavour.
• Tenderloins are the most tender but have a mild flavour.
• New York strips offer the best of both worlds with tenderness and rich flavour.

Canada’s cattle industry is concentrated in the western prairie provinces, with Alberta being the heart of cattle country. The majority of Canada’s beef cattle are raised on expansive ranches in Alberta, taking advantage of the province’s abundant grasslands and ideal climate for grazing.

Alberta accounts for over 40% of Canada’s beef cattle herd, with approximately 5 million head of cattle. The ranches are located across the southern and central regions of the province, with major cattle centres including Calgary, Lethbridge, Medicine Hat, and Brooks. Cattle ranching is deeply ingrained in Alberta’s history and culture.

Ontario and Quebec are also significant beef producing provinces in Canada. While not home to sprawling ranches like Alberta, they have a sizable number of beef farms and feedlots. Ontario ranks second to Alberta in cattle inventory, with over 1 million head of cattle. The industry is concentrated in the southwestern region of the province.

Quebec is third in Canadian cattle production, with a herd of around 950,000 cattle. The Montérégie region near Montreal and the Chaudière-Appalaches region near Quebec City are major hubs of cattle farming in the province.

Canada’s temperate climate, abundant land, and plentiful water supply provide ideal conditions for cattle ranching across these key beef producing provinces.

Grilling the perfect New York striploin steak requires paying attention to temperature, timing, and seasoning. Here are some best practices:

• Get the grill as hot as possible. You want the grill to be 500-600°F if using charcoal or set to high if using gas. This level of heat is key for getting a good sear and locking in the juices.
• Pat the steaks dry and coat lightly with oil. Make sure to thoroughly dry the steaks with paper towels before putting them on the grill. Then, brush or rub lightly with an oil that can withstand high heat, like avocado, grapeseed, or refined coconut oil. This helps promote browning.
• Season the steaks generously with salt and pepper. Sprinkle coarse kosher salt and freshly cracked black pepper evenly over both sides of the steaks. This adds flavour and aids browning via the salt. Other seasonings like garlic powder, onion powder, or steak seasoning blends can also be used.
• Sear both sides for 2-3 minutes. Place the steaks on the grill and let them sear untouched for 2-3 minutes, until a nice crust forms. Use tongs to flip and sear the other side. Avoid moving the steaks too much.
• Grill to desired doneness, about 3-8 more minutes. For medium-rare, grill for 3 more minutes after searing both sides. Use an instant-read thermometer to check doneness – 125°F is medium-rare. For medium or beyond, grill up to 8 minutes more, until it reaches 135-145°F on a thermometer.
• Let rest 5 minutes before slicing and serving. This allows the juices to redistribute evenly throughout the steak for maximum tenderness and flavour. Resist cutting into it right away!

Following these simple tips will help you achieve the perfect grilled New York striploin steak with a crispy sear, evenly cooked interior, and mouthwatering flavour. Enjoy this steakhouse classic in your own backyard.

• Béarnaise – This classic French sauce made with butter, egg yolks, and tarragon is a perfect complement to the New York strip. The richness of the sauce enhances the flavour of the beef.
• Chimichurri – An Argentinian green sauce made with parsley, garlic, olive oil, and vinegar. The brightness of the chimichurri cuts through the richness of the steak.
• Peppercorn – A peppery sauce made with cracked black peppercorns, cognac, and cream. The spiciness accentuates the flavour of the steak.
• Blue Cheese – The bold, salty flavour of blue cheese sauce makes a delicious pairing with steak. The creaminess balances the charred exterior of the meat.
• Horseradish Sauce – The sinus-clearing zing of horseradish complements the hearty steak. The cream tames the heat for a perfect balance of flavours.

• Baked potato – A classic steakhouse accompaniment. Loaded with butter, sour cream, cheese, and bacon, it’s the perfect starchy side.
• Creamed spinach – Buttery, garlicky spinach is a flavourful accompaniment. The creaminess balances the charred crust of the steak.
• Sauteed mushrooms – Meaty mushrooms like portobello or cremini sauteed in garlic and olive oil make a savoury side.
• Grilled asparagus – The vegetal flavour of grilled asparagus with a squeeze of lemon brightens up the steak dinner.
• Brussels sprouts – Roasted or sauteed Brussels sprouts caramelized with balsamic make a delicious pairing.

The options for sauces and vegetable sides are endless. Play with different flavours and textures to create the ultimate steakhouse meal. The rich New York strip can handle the boldest of flavours.

Simmer sliced grilled steak in a hearty soup loaded with potatoes, carrots, celery, and savoury seasonings. Top with sour cream, green onions, and crusty bread for a comforting meal.

The possibilities are endless when cooking with a high-quality cut like the New York striploin steak. Get creative and enjoy this versatile ingredient in new ways!

The New York striploin is truly the king of steaks. When sourced from Canadian ranchers, dry aged to perfection, grilled over hot coals, and served alongside a loaded baked potato and crisp salad, the New York striploin provides a transcendent steakhouse experience right at home.

Here are some tips for crafting the ultimate NY striploin night: