New York Strip vs Kansas City Strip: What’s the Difference?

If you’ve ever gone out to a steakhouse or been served steaks at home and wondered what the difference is between New York strip and Kansas City strip, you’re not alone!

For foodies seeking the perfect cut of steak, sorting through all of the different terms—prime rib, T-bone, sirloin—can be one of the most perplexing experiences.

And with no lack of debate about which type tastes better or has more mouthwatering marbling throughout its slices, understanding how two cuts differ can make even the savviest carnivore’s head spin.

Well folks, don’t you fret any longer!

In this blog post, we’ll Break down everything there is to know about New York strips vs Kansas City strips – from their flavor profiles to texture and cooking preferences.

So that your next perfectly cooked steak will be right on target!

What is a New York Strip?

A New York Strip is a type of steak that comes from the short loin of a cow.

It is also referred to as a strip steak or a club steak.

This cut of meat is known for its tenderness and bold, beefy flavor.

Now that we have an idea of what comprises a New York Strip, let’s delve deeper into its specific characteristics.

When cooked properly, the outer layer of this steak forms a crispy crust while the inside remains juicy and tender.

The marbling throughout the meat gives it great flavor and makes it ideal for grilling or broiling.

It works well with simple seasonings such as salt and pepper or can be paired with sauces like chimichurri or béarnaise.

In addition to being delicious, New York Strips are also popular due to their versatility.

They can be served as the main course at a fancy dinner party or sliced thin for salads, sandwiches or tacos.

The options are endless.

What is a Kansas City Strip?

Kansas City strip, also known as Kansas City steak, is a cut of beef that is derived from the short loin section of the cow.

It is also similar to New York Strip, which comes from the same region but has some differences in terms of texture and flavor.

The Kansas City strip steak got its name from the city where it was popularized.

It’s said that Kansas City used to be known as “Cowtown” because it played a significant role in the cattle industry during the late 19th century.

The city became famous for its unique way of cooking beef steaks by heavily seasoning them with spices before grilling or broiling.

Kansas City strip steaks are distinctively large and can weigh up to 20 ounces each.

They’re thicker compared to other cuts like filet mignon or ribeye.

Moreover, Kansas City strips have more fat running throughout the meat compared to New York Strips.

Overall, if you’re looking for a hearty and flavorful steak experience, go for a Kansas City strip.

On the other hand, if you prefer a lighter and more delicate taste, then choose New York Strip instead.

Differences Between New York Strip and Kansas City Strip

New York Strip steak and Kansas City Strip steak are both popular cuts of beef, but they differ in a few significant ways.

From the table above, we can see that while both steaks come from the same loin section on the cow, they’re cut from different parts.

The strip is located nearer to the belly of the animal while The New York strip comes from behind its ribs.

Besides their location on the cow, another exciting difference is that The New York Strip can be boneless or bone-in, while Kansas City Strip is usually served bone-in.

The presence of the bone contributes to the steak’s flavor and can help retain moisture during cooking.

Kansas City strip steak has more fat content than The New York Strip cut.

It melts and caramelizes to form crispy bits on the outside because it takes longer to cook.

In contrast, The New York Strip has less internal marbling and a leaner cut with much less external fat.

However, it also features little pockets of unmelted white fat throughout.

As we’ve seen here, there are significant differences between these two popular steaks – both in how they’re prepared and where they come from on the cow.

We’ll explore more about the location of each cut next, in our discussion of “Location on the Cow”.

Location on the Cow

The location on the cow from which the New York strip and Kansas City strip are cut can have an impact on their taste and texture.

These cuts are both beef steaks, but they come from different parts of the animal.

As you can see, while both cuts are taken from the loin region, they come from slightly different areas.

This can impact their flavor profile and texture.

The top loin where the New York Strip is cut from is located closer to the center of the cow’s back, whereas sirloin or short loin for Kansas City Strip is located closer to the rear end of the animal.

This means that depending on where it was cut from, one steak may be more tender than another.

Understanding this difference in location can help you choose which cut is best suited for your individual taste preferences and cooking methods.

Marbling and Texture

Marbling and texture are two crucial factors when it comes to selecting the perfect steak for your meal.

The type of cut you choose can determine the marbling, which refers to the amount of fat found in the meat, and ultimately affect its tenderness and flavor.

Let’s take a closer look at how marbling and texture compare between New York Strip and Kansas City Strip cuts.

As you can see from the table above, both New York Strip and Kansas City Strip are known for their high amount of marbling.

However, Kansas City Strips tend to have more fat within the muscle fibers which provides for an even richer flavor.

On the other hand, New York Strips may offer a firmer texture because they have slightly less fat.

When considering texture, both steaks provide slightly different experiences.

While New York Strips are known for their firmness and slight chewiness, Kansas City Strips are typically much more tender – almost melting in your mouth.

Additionally, with proper aging techniques, Kansas City Strips develop a unique coarse-grained texture that adds another dimension to its taste.

Flavor and Taste

Flavor and taste are important considerations when it comes to choosing between a New York Strip and a Kansas City Strip.

The taste of these cuts will depend on the type of animal, their diet, and the aging process used in preparing the meat.

The flavor of New York Strips is more lightly beefy compared to that of the Kansas City strip which has a stronger beef taste.

This is due to factors such as the breed of cattle used and their diets.

Additionally, some people prefer a milder flavor while others prefer stronger flavors, so this subjective preference also comes into play.

The texture is another factor that can influence how you perceive these meats.

New York Strips have a fine-grained texture and are therefore easier to chew than the coarser-textured Kansas City strips.

The marbling also plays an essential role in texture, with Kansas City Strips having higher levels of marbling than New York strips.

Finally, aging can significantly affect the taste of meat.

Typically, New York Strips are aged for 21-30 days while Kansas City strips undergo a shorter aging process.

Longer aging periods result in more tender meat with complex flavors.

Cooking Methods and Serving Suggestions

When it comes to cooking a New York Strip or Kansas City Strip, there are various methods you can use depending on your preference.

Both types of steak have distinct flavors and textures that may require different cooking times and temperatures.

When it comes to serving suggestions, both New York Strip and Kansas City Strip steaks pair well with classic sides such as mashed potatoes, roasted vegetables, and grilled corn.

However, some chefs recommend pairing a New York Strip with bold sauces like chimichurri or horseradish cream sauce to enhance the rich flavor of the steak.

On the other hand, Kansas City Strips have plenty of marbling and fat that produce an intense beefy flavor.

That said, they can be served plain or with simple seasoning for those who prefer to enjoy their natural taste.

Additionally, the strip can be served with a fruity red wine or chilled beer to help balance out the richness.

Ultimately, whether you choose to grill, broil, pan-sear or sous vide either steak cut depends on personal preferences.

Just make sure you let them rest after cooking for at least five minutes before carving into them as this helps retain their juices.

Similarities Between New York Strip and Kansas City Strip

Both New York strip and Kansas City strip are cuts of beef that are popular among steak lovers.

These two similar cuts fall under the category of strip steaks as both come from the short loin section of the cattle.

They are known for their tenderness, flavor, and marbling.

Apart from these similarities, New York strip and Kansas City strip share several other common features.

Both cuts have a large amount of fat content running along one side called the ‘fat cap’ that adds significant flavor to the meat.

Furthermore, they have similar cooking methods, require a resting time before slicing, and both benefit from seasoning with coarse salt and freshly cracked black pepper.

In summary, New York strip and Kansas City strip have a lot in common.

They both belong to the strip steak family, offer excellent flavors and tender texture, and share similar cooking methods.

Their differences lie in their origin, as well as other subtle factors such as meat density and marbling.

Popular New York Strip and Kansas City Strip Dishes

Popular New York Strip and Kansas City Strip Dishes vary from restaurant to restaurant, but some dishes remain consistently popular across the nation.

Some of these dishes are quite similar, regardless of which type of steak is used.

For example, Steak Frites is simply steak served alongside French fries.

The difference lies in the cooking technique and accompanying sauce–while New York Strip might come with béarnaise sauce or garlic butter, Kansas City strip might come with a peppercorn gravy.

A classic burger made with a strip cut of beef is also delicious, no matter where you are in the world.

Expect to see toppings like bacon, cheese, and a fried egg at many American diners that serve this dish.

Ribeye steak doesn’t appear on the menu as often for Kansas City Strip steaks as it does for New York Strips.

This could be due to the fact that Ribeyes have more fat content than their leaner cousins.

Meanwhile, Filet Mignon skips out on New York Strip menus due to its smaller size and higher price point.

So whether you’re settling in for some no-frills pub grub or doling out at an upscale steakhouse, there are plenty of ways to enjoy both cuts of meat.

Which is Better: New York Strip or Kansas City Strip?

New York Strip or Kansas City Strip, which one is better? Well, it all depends on personal preference.

Let’s take a look at the main differences between these two popular cuts of beef.

While some people prefer the tenderness and mild flavor of the New York Strip, others prefer the bolder taste and texture of the Kansas City Strip.

The New York Strip steak is known for its juiciness and tenderness while being leaner compared to the juice-rich fats in the Kansas City Strip.

The texture of both steaks varies significantly due to different preparation methods used in their origin regions.

Traditionally cooked over high heat and dry grilled or roasted makes up for the great flavor profile of each cut.

Therefore, it comes down to your personal preferences when choosing between these two cuts.

Do you want a tender steak with a mild taste? Then go for New York Strip.

Or do you want a flavorful option that will satisfy even the most discerning beef lover? Then Kansas City Strip might be your choice.

Conclusion

As you can see, both cuts have their unique features that set them apart from each other.

The New York Strip is known for its mild flavor profile and firmer texture, while the Kansas City Strip is favored for its bolder taste and juicier, more tender texture.

Ultimately, which one is better comes down to personal preference.

If you prefer a leaner cut with a milder flavor, then the New York Strip would be ideal for you.

On the other hand, if you prefer a juicier cut with more bold flavors, then the Kansas City Strip would be your best bet.

So next time you’re at a steakhouse or choosing meat at your local supermarket, consider these differences in order to make an informed decision on which cut best suits your taste buds.