Cut guide · Loin section
Striploin
A firm, beefy steak from the short loin with a fat cap along one edge. Balanced between tenderness and flavor.
Tenderness4/5
Flavor4/5
Fat3/5
Best methodGrill or pan-sear
DonenessMedium rare
Price tier$$$
Listed at61 places
Score the fat cap and render it first by standing the steak on its edge in the pan. The name changes more than any other cut: sirloin in Britain and Australia, entrecote in the Netherlands.
Around the world
What striploin is called
| Country | Name |
|---|---|
| United States | New York strip / KC strip |
| United Kingdom | Sirloin |
| Ireland | Sirloin |
| France | Faux-filet / contre-filet |
| Spain | Lomo bajo |
| Portugal | Vazia |
| Germany | Rumpsteak (Roastbeef) |
| Austria | Beiried |
| Switzerland | Nierstück / faux-filet |
| Italy | Controfiletto |
| Netherlands | Entrecote |
| Belgium | Faux-filet |
| Denmark | Tyndsteg |
| Sweden | Ryggbiff |
| Australia | Sirloin / porterhouse |
| Indonesia | Has luar |
| Singapore | Striploin |
| Japan | Sāroin (サーロイン) |
Where to find it
Striploin near you
Related cuts
Cook it right