If your from out west you might know this as the Kansas City Strip Steak but as these come from Grass-Fed Angus at Greenane Farms in New York we call them New York Strip Steaks and they are a fantastic cut. Ideal for the grill.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Ours are boneless and are cut over 1 inch thick and weigh 1 to 1-1/2 pound. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.