New York Strip vs Sirloin Steaks - which is better? Which has more fat? Which is leaner? Which is cheaper? Which is more tender?
We answer these plus many more common questions when comparing New York Strip vs Sirloin Steaks. lets get to it:
What is New York Strip?
Strip steaks, though more commonly known as New York Strips Steaks, are flavorful cuts of beef from the cattle’s Short Loin. It may be served bone-in or boneless, with the latter being more common in the states.
The steak was first served as a signature dish at Delmonico’s, a famous Lower Manhattan steakhouse that has been in operation since 1827. Its nickname, “New York Strip,” pays homage to the city where the beef cut was initially discovered.
What is Sirloin?
A sirloin steak is taken from the cattle’s rear Sirloin Primal. According to legend, they got their name because King Henry VIII of England was impressed enough to knight the beef cut as “Sir Loin.” While we cannot confirm if the stories are true, it is a fun fact to think about next time you’re digging into one of these tasty steaks.
Sirloin steaks are either considered “Top Sirloin Steak,” referring to the cut taken from inside the cattle’s hind legs, or “Bottom Sirloin,” in which the cuts are taken from the round.
Picanha Steaks, which are extremely popular in South America are an example of top sirloin steaks with the fat cap left on.
Appearance: New York Strip vs. Sirloin
One sure-fire way to distinguish between New York Strips vs Sirloin steaks is through their appearance, which is:
New York Strip
New York Strip steaks are typically longer and have more marbling than Sirloin steaks, particularly Top Sirloin steaks. They also have a visible fat cap along one side, contributing to the steak’s next-level juiciness.
Unlike New York Strips, sirloin steaks are a lean cut andhave little marbling. Top Sirloin are a bit bigger than Filet Mignons, though ever so slitly less tender and leaner than Filet. Bottom sirloin steaks are often sold by the roast, which makes things much easier when cooking a tougher cut of beef like these.
Image: Top Sirloin is a much leaner cut vs New York Strip steaks.
Sub-Primal Cut: NY Strip vs. Sirloin
These two iconic beef cuts are made from different sub-primal cuts, including:
New York Strip
New York Strips are sourced from the Short Loin sub-primal behind the cattle’s ribcage (aka the Prime Rib cut). Like most steaks from the Loin primal, such as tenderloin, New York Strip steaks are juicy, flavorful, and oh-so-tender.
Sirloin steaks, of course, are taken from the Sirloin primal sourced from a cattle’s rear, between the rib and hip bones to the right of the Loin primal. It is broken into two sub-primal cuts: Bottom Sirloin and Top Sirloin, which are also used by butchers to name sirloin steaks.
Fat Content: New York Strip vs. Sirloin
Image: New Yor Strip has an unmistakealble shape and fat cap along one side.
As we know, fat equals flavor when it comes to steaks. New York Strips and Sirloin steaks have distinctive fat content differences.
New York Strip
New York Strips showcase magnificent marbling and a fat cap along one side. Sometimes, chefs and home cooks remove the fat cap to attain a more even sear throughout the steak. However, leaving it on or off is entirely up to you, as a New York Strip will taste deliciously juicy either way.
Sirloin steaks have little to no marbling throughout, which explains why these cuts are far leaner but do hold a very robust beef flavor. That said, Top Sirloin steaks contain approximately 6 to 7 grams of fat per three and a-half ounce serving, similar to New York Strips.
Price: New York Strip vs. Sirloin
Like Ribeye vs Tenderloin, among the most significant differences between New York Strip and Sirloin steaks is the price, which is typically around:
New York Strip
New York Strip Steaks cost anywhere between $13 to $25 per pound for conventionally raised steaks. Organic Grass-fed New York Strips may cost a bit more, though they are worth the splurge given the quality and ethical practices used to raise the cattle.
Sirloin steaks, however, are usually much cheaper. A Top Sirloin steak ranges from $8 to $11 per pound at most United States butchers and supermarkets. As mentioned earlier, organic grass-fed varieties may cost a bit more than conventionally raised Sirloin steaks.
Sirloin is a great option if you prefer a nice lean steak but not willing to pay the premium of a Filet Mignon Price.
Texture: New York Strip vs. Sirloin
New York Strip
New York Strips are known to be tender with extensive marbling and a fat cap, keeping the steaks juicy. These cuts of beef almost always arrive boneless. However, they would be categorized as Kansas City steaks if the bone is left in.
On the other hand, Sirloin steaks boast less marbling but very tasty and tender nonetheless. Top Sirloins are more tender than Bottom Sirloins, which are also larger and much tougher.
Flavor: New York Strip vs. Sirloin
Image: Top Sirloin, Panfried. Due to its tidy appearance and lean meat, a good quality Top Sirloin can look and eat very much like a Filet.
We know that both steaks are tasty and tender. Now, let’s analyze how the flavor profile varies between New York Strips vs. Sirloin steaks.
New York Strip
New York Strips offer an iconic full-bodied, beefy taste that any carnivore craves. These steaks require little effort to season since the outer fat cap and extensive marbling provide a natural flavor.
In terms of mouthfeel, Sirloin steaks tend to be chewier than New York Strips since they are leaner. However, you can help minimize this by cooking low and slow beef for Bottom Sirloins or hot and quick for Top Sirloins.
Always important to point out , once you know how to season steak before and after cooking, you are always garaunteed a great steak flavor.
Nutrition Facts: New York Strip vs. Sirloin
Despite the lack of marbling in Sirloin steaks, they contain a similar amount of fat found in New York Strip steaks, typically around 6.5 grams per 3.5 ounces serving of Sirloin (or an individual 200-gram Strip steak).
Now, let’s see how else their nutritional profiles compare and contrast.
New York Strip
New York Strips are an excellent source of protein, usually providing 22 to 24 grams per steak. They also contain a significant content of Selenium, a powerful antioxidant known to boost one’s immune system and improve brain function.
Sirloin steaks are low-calorie yet packed with protein. Like New York Strips, Sirloin steaks boast a significant Selenium content, approximately 21 micrograms. It also features Phosphorus, another essential mineral that improves bone health, kidney function, and your overall metabolism.
How to Cook: NY Strip Steak vs. Sirloin
Image: New York Strp can be served as a whole steak or served sliced.
Below we will review some popular cooking methods for New York Strip vs. Sirloin Steaks.
New York Strip : How to Cook
You can whip up a delicious New York Strip in myriad ways, from grilling on the barbecue to roasting in the oven using the reverse sear method to pan-frying on a cast-iron skillet.
New York Strip Steaks are already super beefy and flavorful, so they only need to be seasoned well with salt, black pepper, and maybe garlic powder and/or fresh thyme. You may remove the steak’s fat cap, though leaving it on guarantees juiciness.
Let your steaks rest for around five minutes before serving to get the perfect medium rare doneness, which should show an internal temperature of 135 degrees Fahrenheit on a meat thermometer.
If you choose to marinate your steak, you will want to reserve at least four hours to ensure the meat fully absorbs the flavors. However, we believe that marinating steaks overnight produces the best results.
Sirloin Steak : How to Cook
Finding the best way to cook your sirloin steaks comes down to whether you purchase a Top Sirloin or Bottom Sirloin (often labeled as just Sirloin at the supermarket). Top Sirloin steaks taste incredible when grilled directly over a hot flame, attaining the perfect charred effect. You may also broil or pan-fry these steaks.
Meanwhile, bottom sirloin cuts are best served sliced, especially when purchased as a roast. Cooking the roast low and slow will help to diminish toughness, keeping the meat nice and juicy before serving. It also makes a terrific addition to soups, stews, and even hearty steak sandwiches.
Pro tip: Do as a steakhouse does and fry your steaks in beef tallow for added flavor and tremendous health benefits.
New York Strip vs. Sirloin: Nicknames/Also Known As
Both cuts of beef go by a few different names worldwide, including:
New York Strip
In addition to New York Strip, these steaks are called:
- Ambassador Steaks
- Delmonico Steaks
- NY Strips
- Strip Steak
- Strip Loin Steaks
- Kansas City Strip (only with bone-in)
- Porterhouse Steak (Australian name for New York Strips)
- Shell Steaks
Sirloin steaks are also known as:
- Top Sirloin
- Bottom Sirloin
- Flap Steak
- Ball-Tip Roasts
- Baseball Cut Sirloin Steaks
- Rump Steaks (United Kingdom’s name for Sirloin Steaks)
Pro Tip: No matter what steak you cook including New York Strip or Sirloin Steaks, always remember to let steaks rest after cooking for 5 to 10 mins to lock in the moisture in the meat fibers. Moisture = Juiciness when it comes to steaks and letting a steak rest is the single most effective method to lock that moisture in the meat.
New York Strip vs. Sirloin: Which Cut of Beef Is Better?
Both Sirloin and New York Strips are fine cuts of beef. That said, any true steak lover is bound to prefer the flavor profile, tenderness, and appearance of a New York Strip steak.
Sirloin steaks are an excellent, more affordable alternative to the prized cut of beef that remains a fan favorite alongside Ribeyes, Flank steaks, and Skirt Steaks.
Summary : New York Strip vs. Sirloin : Steaks Comparison
- Both steaks have very different shapes, levels of tenderness.
- NY Strip steaks are more expensive.
- NY Strip steaks have a long narrow shape with a fat cap on one side.
- Top Sirloin is generally served in small steaks with no fat cap.
- Picanha is simply a top sirloin with the fat cap left on.
- Top Sirloins , when well trimmed by a professional buther can give all the lean and tender characteristics of a Filet.
- New York Strip steaks are far more pooular in the USA.
- New York Strip goes by many names including : NY Strip, Delmonico Steak, Strip Loin Steaks.
- Sirloin Steaks are also known in many names including: Top Sirloin, Bottom Sirloin, Rump Steak, Picanha (fat cap on) , Baseball Cut.