Beef

Steak School: Striploin Steak

Name: Steak School: Striploin Steak
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Serves 2
Cuisine: Barbecue
Ingredients: Striploin steak (Vessel Meats, Dartmouth NS); Maritime Madness Mighty Mesquite dry rub

A steakhouse-classic striploin seasoned with Mighty Mesquite and grilled hot on a gas grill to a juicy medium-rare with a bold, smoky crust.

TimeHot & fast Prep10 min YieldServes 2 CategoryBeef Watch5:28

Steak School: Striploin Steak — watch on YouTube

Watch the full cook on YouTube

Method

1Season the striploin generously with Maritime Madness Mighty Mesquite dry rub — smoky and savoury without overpowering the meat.Pat it dry, and score through the fat strip along one edge at intervals so it does not contract and bow the steak off the grate.
2Preheat the Napoleon gas grill to high heat.Full heat, lid down, and give it a genuine 10–15 minutes to come up.
3Grill the steak over high heat, flipping to build an even crust and grill marks.Its uniform shape means it sears beautifully — use the whole grate and turn onto the fat edge for a minute or two as well as the faces.
4Cook to a perfect medium / medium-rare.130–135°F for medium-rare. It has moderate marbling so it is reasonably forgiving to medium, but no further.
5Rest the steak, then slice to show off that juicy, steakhouse finish.Rest 5–10 minutes, then slice across the grain, which on a strip runs the short way across the steak.

Watch it on YouTube

What each ingredient is doing

Striploin steak: The longissimus from the short loin — the same muscle that forms the eye of a ribeye, but further back where it has done a little more work. Firmer, meatier and less marbled than a ribeye, with a distinct fat strip along one edge. Also sold as New York strip, Kansas City strip or contre-filet.
Mighty Mesquite dry rub: Smoky and savoury without overpowering. A striploin has enough beef flavour to carry an assertive rub, and the salt helps dry the surface for a crust.
Gas grill: Its uniform shape makes a striploin the easiest steak in this series to sear evenly, so a gas grill's flat consistent heat suits it well.

Temperature guide

Stage	Temp	What it means
Medium-rare	130–135°F / 54–57°C	The sweet spot for a strip.
Medium	135–140°F / 57–60°C	Acceptable — it has enough marbling to take it.
Too far	145°F+ / 63°C+	Noticeably dry. Moderate marbling only goes so far.
Fat edge	Rendered	Stand the steak on it for a minute or two — flat, it never gets hot enough.

Pitmaster tips

Striploin is the longissimus from the short loin — the same muscle that forms the eye of a ribeye, but further back, where it has done a little more work. That is why it has a firmer, meatier bite and less marbling than a ribeye.
Render the fat strip along one edge deliberately. Stand the steak on that edge over the hot zone for a minute or two; lying flat it never gets hot enough to render and arrives chewy.
There is often a thin line of connective tissue between the fat cap and the meat. Score through the fat cap at intervals to stop it contracting and bowing the steak off the grate.
It has enough marbling to be forgiving but not enough to survive medium-well. 130–135°F is the sweet spot; medium is acceptable, beyond that is a waste of the cut.
Its uniform shape means it sears beautifully and evenly — it is the easiest steak in this series to get a full-surface crust on, so get the grate hot and use all of it.
Rest it 5–10 minutes and slice across the grain, which on a strip runs the short way across the steak.
Render the fat strip deliberately. Stand the steak on that edge over the hot zone for a minute or two — lying flat it never gets hot enough and arrives chewy.
Score through the fat cap at intervals so it does not contract and bow the steak off the grate.
Cut them at least an inch thick if you are buying a whole loin. Thicker steaks are far more forgiving on the grill.
Rotate the steak 180 degrees as well as flipping it, so grill hot spots do not cook one end further than the other.

If it goes wrong

The fat strip is chewy: It did not render. Stand the steak on that edge over direct heat for a minute or two, before or after searing the faces.
The steak bowed off the grate: The fat cap contracted. Score through the fat at intervals before cooking so it cannot pull the steak out of shape.
The crust is patchy: Wet surface or an underheated grill. A striploin's flat uniform shape should give a full-surface crust — if it does not, the heat or the dryness is at fault.
It was dry: Past medium. A strip has moderate marbling — more than a sirloin, less than a ribeye — so it is forgiving up to a point and then not.
It cooked unevenly end to end: Grill hot spots. Rotate the steak 180 degrees halfway through as well as flipping it.

Ways to change it up

Reverse sear: Indirect to 115°F then a hard sear. Suits a thick-cut strip particularly well.
Butter basted: Finish in cast iron with butter, garlic and thyme, spooning continuously.
Whole loin: Buy a whole striploin and cut it yourself. You control the thickness, and thicker steaks are more forgiving on the grill.
Bone-in: A bone-in strip cooks slightly slower and more unevenly, looks impressive, and is harder to overcook.
Compound butter: A slice of herb or blue cheese butter over the rested steak. Classic with a strip.

What to serve it with

Chips, roast potatoes or a baked potato.
Grilled or creamed mushrooms.
A sharp salad for acidity.
Flaky salt and a compound butter at the table.
A bold red wine.

Storage & reheating

Cooked striploin keeps 3–4 days refrigerated. Its firm texture means it slices cleanly cold and makes a better steak sandwich than most cuts. If reheating, go low — around 250°F until just warm — then flash it in a hot pan if you want the crust back; the fat strip firms hard in the fridge and needs a little heat to be pleasant again.

Raw striploin freezes for 6–12 months wrapped airtight and is a good cut to buy as a whole loin and portion yourself, since you control the thickness. Thicker steaks are more forgiving on the grill, so cut them at least an inch. Thaw overnight in the fridge.

FAQ

Is striploin the same as New York strip?

Yes. Striploin, New York strip, Kansas City strip, contre-filet and sirloin steak in the UK all refer to the same muscle from the short loin. The names are regional; the cut is identical.

How is striploin different from ribeye?

They are the same muscle at different points along the back. The ribeye sits further forward and carries more fat, including the prized rib cap, which makes it richer and softer. The striploin is further back, leaner and firmer, with a meatier chew and a distinct fat strip along one edge rather than fat running through it.

What temperature should striploin be cooked to?

130–135°F for medium-rare. It has moderate marbling — more than a sirloin, less than a ribeye — so it is reasonably forgiving up to medium but noticeably dries out beyond that.

What do I do with the fat strip on the edge?

Render it. Score through it at intervals so it does not contract and curl the steak, then stand the steak on that edge over direct heat for a minute or two before or after searing the faces. Properly rendered it is one of the best parts of the steak; left alone it is the part people cut off and leave.

Is striploin the same as New York strip?

Yes. Striploin, New York strip, Kansas City strip, contre-filet and sirloin steak in the UK all refer to the same muscle from the short loin. The names are regional; the cut is identical.

How is striploin different from ribeye?

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef: Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.