Strip Loin

Alt Names: Kansas City Strip, Manhattan Filet, New York Strip, Petite Strip
French: Contre-filet  |  Spanish: Lomo liso

THE BASICS & BEYOND

The strip loin is a boneless top loin muscle. A fairly tender cut, the strip loin is juicy, well marbled and loaded with flavor.

Schedule A Cutting
Sterling Silver Strip Loin Beef Cut

Michael Siehien, Sterling Silver Signature Chef

“That’s one thing you don’t want to have to worry about is consistency. And Sterling Silver has been consistent and really just a great product.”

History of the Cut

“Strip” is a traditional name that originated from Delmonico’s restaurant in New York City in the 19th century. Today, this cut goes by more than a dozen different names, including “shell steak” in Canada.

Classic Preparation

Grill / Skillet / Roast / Sauté / Pan-broil / Smoke / Sous Vide

In The Kitchen

Tips & Tricks

Stay Cool for the Summer: Preparing for the Seasonal Rush

It may barely be spring, but your customers are already dreaming of their summer vacations and you may be stressing about that summer rush. While May-August is often one of the busier times of year for restaurants, planning ahead will be your saving grace. Today, we’re breaking down four things you can do to prepare for summer without getting burned.
Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavor

Even though most chefs find themselves competing against other chefs for the eyes and taste buds of customers, they tend to share a unique fellowship based on a common love of food and its ability to excite, please and satisfy. This bond of culinary inspiration is why many chefs are quick to share their time and perspectives, whether it’s participating in industry events, working with suppliers, exchanging insights through foodservice media or just having a friendly conversation about the newest food trends.
Modern Steakhouse

Pack Your Plates for a Flavor Adventure

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Podcast

Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary. 
Tips & Tricks

Beyond the Bite: Creating Memorable Hospitality

From the moment guests walk into your operation, you have the opportunity to make a lasting impression. From the ambiance to the service to the very last bite, there are always chances to take a step further and surprise and delight your patrons. 
Trends

Chef Anticipated Dining Trends for 2024

The new year is here! And with it comes exciting new opportunities. To kick off the year, we asked our Sterling Silver and Sterling Silver Signature Chefs what trends they expect to see or continue to see throughout 2024. 
Tips & Tricks

Chef Michael and Chef Stephen Discuss Hospitality Moments

In addition to an impressive menu, memorable guest experiences can help separate your restaurant from the rest. We asked Chef Stephen Giunta and Chef Michael Siehien about how they have created moments like this for their guests.
Beef Up & Down The Menu

Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
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