You can order steak by the cut, like a 12-ounce New York strip for $21.75, a 16-ounce boneless ribeye for $31 and an eight-ounce filet mignon for … New York vs. Kansas City strip But a good strip steak (called Kansas strip steak in some parts, usually when the bone is left in) is a safer bet for a few good reasons. New York Strip, Kansas City Strip, Top Sirloin, Top Loin, Shell Steak, Contre-Filet A tight texture and a definite grain mean strip steaks are moderately tender, but still have a bit of chew. Note: The American Heart Association recommends limiting lean meat, poultry and seafood consumption to six ounces per day. Editor’s Tip: Prepare a strip steak the same way you would a ribeye: seasoned with salt or a … “Cuts from the loin and rib—such as New York strip, sirloin steaks, filet mignon, or ribeye steaks—are quite tender because those are less used muscle groups. It has less fat than a ribeye but more flavor than a tenderloin, and is almost always sold as a boneless steak. But although it has a fairly high amount of saturated fat (6 grams in a 3-ounce piece), it’s also high in protein (23 grams). Filet Mignon: French for “tender fillet,” this most expensive cut of steak is cut from the tenderloin portion of the cow, a slither of flesh between the ribs and the rear end. Join the discussion today. The Strip Steak, commonly referred to as a New York Strip, comes from the short loin and is one of the most popular cuts of steak in the country. The New York Strip has a thick band of fat running down one side that you can’t really eat. A New York strip steak is a good choice because it has a similar level of marbling. The strip steak—also known as a New York strip—is cut from the short loin. The 411: Less expensive than strip loin, tenderloin or rib eye, this cut delivers on tenderness and is more flavourful than many of its pricier alternatives. A filet with a long—sometimes 8-inch—bone that is nothing more than a showy gimmick. Ribeye VS New York Strip Facts. The Strip is actually part of the T-Bone, or Porterhouse Steak, both which include the strip and tenderloin on either side of the bone. Cuts from the chuck, round, and flank tend to be tougher with more tissue due to their high usage.” Strip Loin a.k.a. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture. The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. It's ideal for the budget gourmet. Read the Filet Mignon, Porterhouse, Ribeye or New York Strip? 6. New York strip, strip steak Price: Weekend splurge ($16 to $20 per pound) They're a favorite of steakhouses for their good marbling and strong beefy flavor—an easy-to-cook, easy-to-eat cut. discussion from the Chowhound General Discussion, Porterhouse Steak food community. The taste is the same as the bone-in filet, but the price can be double. 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