Stash it in the refrigerator and use a few tablespoons to baste steak on the stovetop to impart richness and a subtle bacon-y flavor. 1. Remove Steak from the Refrigerator 30 Minutes Before Flank steak is a good choice for ground beef. You can also broil a flank steak, slice it up and stir-fry it or marinate and grill it. When grilling flank steak, the secret is to cook it a high temperature over a short period. Be careful not to overcook the flank steak so that it remains moist rather than drying out. Once you’ve cooked the CHATEAUBRIAND: 3"-thick steaks (usually enough for 2 servings) cut from the thickest part of the tenderloin. TOURNEDOS: Small filets, closer to the tip of the tenderloin. SHELL/STRIP: Arguably the A T-Bone is a cut that includes a New York Strip on one side and a tenderloin on the other side. One 3-ounce serving of flank steak contains 47% of your daily A New York Strip is one of the leanest cuts of steak that's also high in protein with 23 grams per 100-gram, or 3.5-ounce serving. You may also see this cut called Kansas City steak, Hotel-style steak, top loin, or shell steak. Even without the high amount of fat, it has a buttery texture and full flavor. RELATED: 10 Amazing Benefits of Eating Ribeye is from the upper rib cage, while T-bone is from the short loin and includes a T-shaped bone. T-bone steaks, leaner and containing less fat, are ideal for oven-baking or grilling, and their bone-in nature adds to the flavor during cooking. Ribeye steaks cook faster due to their high-fat content and lack of bone. Cut. Both steaks have a similar size and shape, although the New York strip steak may be thicker. The main difference is the amount of visible fat. The Top Sirloin only has a limited amount of marbling through two main sections of the cut, while the New York strip steak will feature both marbling throughout the tissue and a little edge fat in Top sirloin butt cuts are tender, coming close to more expensive options like short loin, New York strip, and ribeye in softness. Bottom sirloin butt cuts are typically tough compared in toughness to flank steak. The sinuous meat guarantees flavor when the meat is properly prepared and roasted, broiled, or otherwise thoroughly cooked. Kansas City Steak vs New York Steak. Kansas City and New York steaks have a lot in common but also some noticeable differences. Kansas City steak is usually thinner with a supple fat cap. New York strip steak is thicker with the fat trimmed off. This is mostly a matter of preference. Read about the differences between Kansas City vs New York Strip Steak. Image: Lone Mountain Wagyu 100% Fullblood Wagyu Strip Steak. 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 Strip is actually part of the T-Bone, or Porterhouse Steak, both which include the strip and tenderloin on either side of FpUc.