Bone-in strip steak is just a strip steak with the bone still attached. It contains the same muscle as a boneless strip steak, so there is no difference in flavor. The main difference comes down to how it looks and how it cooks, due to the bone. The bone gives the steak a more impressive appearance, which makes it a popular choice for special occasions. However, since it does not improve the flavor, paying extra only makes sense if you prefer the look and experience of a bone-in steak and do not mind the additional cooking challenge.
The bone can make pan-searing more difficult. As the meat shrinks during cooking while the bone does not, the steak may no longer lie flat against the pan. This can cause uneven cooking and make it difficult (or even impossible) to get an even crust across the entire surface. For that reason, bone-in strip steak is not always the best choice for pan-searing.
Grilling, on the other hand, is where this cut shines. When the bone-in strip steak is cooked on a grill, the bone is less of a problem because the heat can reach the meat even when the entire surface does not lie flat, making it easier to develop an even crust.
What Are the Other Names for Bone-in Strip Steak?
Here are the most popular other names for the bone-in strip steak in the United States:
- New York Strip (Bone-In),
- Kansas City Strip,
- Club Steak,
- Sirloin Strip Steak (Bone-In),
- Bone-In Striploin Steak.
Where Does a Bone-in Strip Steak Come From on a Cow?
The bone-in strip steak comes from the short loin of a cow, which is part of the loin primal, located just below the backbone. This part of the cow is also a home for other popular cuts like porterhouse, t-bone, and tenderloin. The bone-in strip steak comes specifically from the bone-in strip loin.
Is Bone-in Strip Steak Better than Boneless?
Bone-in strip steak looks more impressive and feels more special, while boneless strip steak is easier to cook evenly, especially in a pan. Both have the same flavor because they contain the same muscle.
The main challenge with a bone-in strip steak is getting an even crust when pan-searing. As the meat shrinks during cooking, the bone stays the same size and can prevent parts of the steak from making full contact with the pan. For this reason, boneless strip steak is usually the better choice for pan-searing.
If you prefer bone-in strip steak, grilling is the better option. During grilling, direct heat can reach the meat even when the steak does not lie completely flat, making it easier to develop an even crust. Ultimately, choose boneless for easier cooking and bone-in for its presentation and the experience of serving it on special occasions.
What Are the Best Methods for Cooking Bone-in Strip Steak?
Here are the best cooking methods for bone-in tenderloin steak:
- Grilling: Grilling over direct heat is the best way to cook a bone-in strip steak. It gives you a perfect crust every time, no matter the steak’s size or shape.
- Sous Vide and Sear on a Grill: Sous vide is a foolproof way to cook a bone-in steak to your desired level of doneness. The steak cooks evenly from edge to edge, and after that, a quick sear on a hot grill gives it a nice, flavorful crust.
- Reverse Searing: This method involves starting the steak low and slow, then finishing it over high heat for a nice crust. You can do this in the oven or by using indirect heat on a grill or smoker, then searing it over direct flames to get the perfect steak crust.
- Pan-Searing with an Oven Finish: This method works well only for thick bone-in strip steaks. Start by searing the steak in a hot pan to develop a nice crust, then move it to the oven to finish cooking.
- Pan-Searing Only: Pan-searing isn’t the best method for bone-in strip steak unless you’re working with an exceptionally thick cut or don’t expect a perfect crust. As the steak cooks, the meat shrinks, but the bone doesn’t, which can cause uneven contact with the pan. When that happens, you end up with uneven cooking and less crust than you’d want.
