New York steak

About New York steak
When the tenderloin strip has been removed from the short loin, the remaining meat is then cut into individual steaks of the thickness desired. Although it is known as New York Strip, Kansas City Strip or strip steak, the correct name of this steak is shell. A shell steak is easily identified in your meat market. It is very similar to porterhouse or T-bone steak without the tenderloin. When buying beef New York steak as well as other type of beef steak one most be careful in selecting the steaks by avoiding steaks with a coarse texture, the steaks with a profound red color and fat that has a yellowish or grayish color. In order to prepare New York Strip Steak first of all one has to bring steaks to room temperature and coat steaks lightly with oil. this type of beef steak it is generally consumed grilled or pan-fried and the steak can’t be left on fire more than four or five minutes until it gets a golden brown color. The steak is served with salads, sauces and generally it is served with potatoes, red peppers, onion, garlic and a variety of spices with flavor the steak.