What type of steak is the "New York Strip"?

The New York Strip is indeed a cut from the short loin, which is located along the back of the cow, between the rib and the sirloin. This cut is known for its rich, beefy flavor and tender texture, making it a popular choice among steak lovers. The short loin is specifically where high-quality cuts, such as the New York Strip and T-bone steaks, are sourced. Its characteristics include a good balance of marbling and leanness, contributing to a juicy and flavor-packed dining experience.

Other cuts mentioned, such as those from the ribeye, sirloin, and tenderloin, each come from different parts of the cow and have distinct textures and flavor profiles. While the ribeye is known for its marbling and fat content, contributing to a more buttery flavor, and the sirloin provides a leaner option, the New York Strip uniquely combines tenderness with a robust taste that is iconic to its particular cut. The tenderloin, on the other hand, is the most tender cut but generally has a milder flavor compared to the New York Strip.