“This subprimal loin is part of the primal loin, which contains the tenderloin.
Filet mignon is the most succulent portion of the tenderloin.
We turned to professional chefs to share their favorites.
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Here’s where the pros go when they’re craving a strip steak.
“I would order the NY Strip.”
They will be well versed with this cut.”
The Capital Grille/Yelp
“I really enjoy The Palm,” says William Rosenberg, executive chef atB|stro 38in New York City.
The regional destination specializes in meats from extremely high-quality purveyors, according to Blair.
“They have high-quality purveyors here, such as Snake River Farms out of Idaho,” she says.
Gus S. / Yelp
“The NY Strip would be fantastic here!”
Fogo de Chao
Morton’s The Steakhouse / Facebook
The Palm / Facebook
Courtesy of Rare Society
