Kansas Strip Steak | USDA Prime fish Preparation: Season the cheeks generously

Preparation: Season the cheeks generously with salt and pepper

This Is Not A Brisket

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Do note that marbling is not a driving indicator of tenderness

known for its intense marbling and buttery flavor

Kansas Strip Steak | USDA Prime fish Preparation: Season the cheeks generouslyCommonly known as the New York Strip, this iconic cut actually got its "Kansas" name from the region where it rose to fame. Before it became the darling of Manhattan steakhouses, this steak was simply called a Kansas City Stripnamed after the Kansas City stockyards, once the largest cattle market in the world. The New York branding came later, as East Coast steakhouses rebranded the cut to appeal to their clientele. When its bone in, true purists