The striploin is a popular cut of beef, known for its balance of tenderness, flavour, and juiciness. It is carved from the short loin section of the cow, which lies between the rib and the sirloin. This muscle gets minimal exercise, resulting in a steak that is tender yet firm, with just the right amount of marbling to ensure a rich, beefy taste. When cooked properly, a striploin offers a delightful eating experience, making it a favourite among steak lovers worldwide.
The versatility of the striploin is one of its defining features. It can be cooked using a variety of methods, such as grilling, broiling, or pan-searing, and is often served with simple seasoning to let its natural flavour shine. Its consistent texture and size also make it a go-to choice for steakhouses and home cooks alike.
Interestingly, this cut goes by several names around the world, each reflecting local culinary traditions and terminology. In the United States, it is commonly referred to as the “New York Strip,” a nod to its popularity in New York City steakhouses. Australians and New Zealanders know it as the “Porterhouse” or “Sirloin Steak,” although in some contexts, these names can refer to slightly different cuts.
In the United Kingdom and Ireland, it’s called the “Sirloin Steak,” while in Canada, it’s often labelled as a “Striploin.” The French, renowned for their culinary precision, name it “Contre-Filet.” Meanwhile, in Brazil and other parts of South America, it forms part of the prized “Bife de Chorizo,” often featured in churrasco-style barbecues.
No matter what it’s called, the striploin steak remains a universal favourite, offering a consistent, flavourful, and satisfying dining experience across continents. Whether you’re savouring it at a high-end steakhouse or grilling it in your backyard, the striploin is a cut that delivers.
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Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
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