When considering tenderness and flavor, the striploin generally edges out the broader sirloin cut because of its consistent marbling. The marbling in the striploin provides a burst of flavor with each bite and ensures the meat remains juicy when cooked. The striploin, often termed the New York Strip, is a specific section of the sirloin.
Grill for 912 minutes for a 1-inch steak, and 1214 minutes for a 1& frac12 inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time .
The Main Difference. Some cuts are named due to which specific part of the cow they originate from. This is the main difference between a New York strip and Sirloin. Sirloin refers to a particular part of the cow, namely from the subprimal posterior running to the short loin. A New York strip is a particular cut of sirloin.
Print. Top loin roast, which comes from the short loin in the middle of the cow’s back, is the roast that generates strip steaks (it’s also called “strip roast”). The well-marbled, tender meat and ample fat cap make it a great alternative to other premium roasts, such as prime rib (it costs about $4 less per pound than prime rib, too). Sirloin generally has more fat than the New York strip. However, the amount of fat will vary depending on the cut and how it is prepared. New York strip or Strip Loin steak is typically leaner than sirloin steaks. When choosing between the two, it is important to consider your own dietary needs and preferences.
Weigh the joint (with any stuffing, if using) in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.
