The strip comes from the back of the steer, where the muscles don’t get much of a workout. This creates an incredibly tender piece of meat, but still yields a beautiful, solid steak that has the popular appeal of a filet, and the depth-of-flavor of the juicy ribeye cut.
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130 degrees (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before cutting into it!! It helps the juices redistribute back into the meat. If you cut into your steak to quickly all the juices will end up on your plate and not in your belly….which would be a shame.