Like filet mignon, the New York strip can be grilled, broiled, pan-seared, and roasted. Oftentimes, this steak is cooked to medium or medium rare, which allows the fat to melt and creates a flavorful crust on the outside. Here are a few different ways to cook a New York strip: Grilling: New York strip is a popular grilling steak. Remember that the size difference between a T-bone and a Porterhouse lies in the tenderloin. Porterhouse steaks include a much bigger amount of filet meat. T-Bones weigh around 20 oz., while Porterhouses weigh approximately 26 oz. Grilling rather than pan-frying these big steaks is recommended. The main difference between top sirloin and sirloin is that top sirloin is more tender and holds flavors well, while the bottom or simply sirloin is tougher and leaner. Both cuts have different tastes and textures, which can get challenging to identify for most beginners. Table of Contents. Sirloin vs. Filet: The Differences. The main difference between a sirloin and a filet is that a filet comes from a part of the cow that is more tender than the sirloin. Not to mention that filet is a very specific cut of meat, while sirloin is more of an umbrella term used for several different cuts of meat that come from the rump area in a cow Striploin, also known as New York strip or Kansas City strip, comes from the short loin of the cow and is known for its bold, beefy flavor and firm texture. Tenderloin, on the other hand, comes from the loin and is known for its tenderness and mild flavor. Mistake #2: Using Them Interchangeably The Boston Steak does have noticeable differences when compared to the New York or Kansas City strip. The Boston Strip is a cut that comes from the sirloin subprimal, or more specifically a cross cut from the bottom sirloin flap. This is a much more modern cut of meat that was created to be superior to the New York and Kansas City strips. It’s also known as Kansas City strip, New York strip, top loin, or porterhouse steak. The NY part comes from the fact that this cut of beef was once an iconic part of New York City cuisine. Compared to the NY strip, sirloin is a meat cut from the cow’s back end, behind the ribs, and before the round (the rump). Sirloin refers to one of two The flat iron is a newer steak cut and is also known as the butler’s steak or oyster blade steak. For many years, this area of the animal was considered an unusable cut of meat due to connective tissue and sinew that ran through it. In a joint initiative between the University of Nebraska and the University of Florida, researchers devised an WWxy.