Striploin
Striploin is the boneless muscle along the back of the short loin, just behind the ribeye. Cut into steaks it is the US New York strip and the UK sirloin steak: firm, beefy and edged with a strip of fat.
US: New York strip · UK: Sirloin · EU (NL): Entrecote (dunne lende) · TR: Kontrfile
Quick facts
Primal: Loin (short loin)
Tenderness: Tender
Fat: Moderate marbling, fat cap on one edge
Price: Premium
Best: Grill, pan-sear
What is striploin called in other countries?
| United States | Strip loin. Steaks: New York strip, strip steak; bone-in: Kansas City strip. |
|---|---|
| United Kingdom | Sirloin (steak or joint). A UK “sirloin” is not the same as a US “sirloin”. |
| Australia / New Zealand | Porterhouse or sirloin (boneless) |
| France | Faux-filet or contre-filet |
| Germany | Roastbeef; steaks are sold as Rumpsteak |
| Netherlands | Entrecote or dunne lende |
| Spain | Lomo bajo |
| Turkey | Kontrfile |
| Trade codes | IMPS 180 (strip loin, boneless), 1180 (strip loin steak) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
The striploin is one long muscle with a tight grain and a firm, satisfying bite. It has less marbling than ribeye but a stronger beef flavour, and a band of fat along one edge. A whole striploin weighs roughly 4–6 kg and is cut into even, easy-to-cook steaks. It sits in the same price band as ribeye.
How to cook striploin
- Grill
- Pan-sear
- Roast whole
- Reverse sear
- Salt the steaks at least 40 minutes ahead, or just before cooking. Pat dry.
- Stand the steak on its fat edge in a hot pan for 2–3 minutes to render the fat.
- Sear the faces over high heat, turning every minute, until the centre is 2–3 °C below target.
- Rest for 5 minutes. Slice across the grain.
Striploin cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Striploin nutrition facts
Per 100 g, raw. USDA description: “Beef, loin, top loin steak, boneless, lip off, separable lean and fat, trimmed to 0" fat, all grades, raw”.
| Nutrient | Per 100 g |
|---|---|
| Energy | 163 kcal |
| Protein | 22.4 g |
| Total fat | 8.17 g |
| Saturated fat | 3.48 g |
| Cholesterol | 61 mg |
| Sodium | 45 mg |
| Iron | 1.83 mg |
Source: USDA FoodData Central, FDC ID 171750. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Recipes
Reverse-Sear Ribeye
The most reliable way to cook a thick ribeye: low indirect heat until just below your target, then a hard…
Grilled T-Bone Steak
How to grill a thick T-bone or porterhouse on a two-zone charcoal fire so both the striploin and the…
Compare
Related cuts
Ribeye (fattier and softer, from just in front) · T-Bone (striploin and tenderloin on one bone) · Top Sirloin (cheaper, leaner steak from further back)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.