Strip Loin Steak
[New York Strip, Kansas City Strip, Shell Steak, Club Steak]
Cut from the Short Loin, this is like a Crosscut (Porterhouse, T-Bone), but stops at the bone and includes no meat from the tenderloin side. All the names above are for the exact same cut, #1179 (bone in) and #1180 (boneless). The "Club Steak" name is also used for other steaks. #1179A and #1180A are the same thing but "Center-Cut".
Being a loin steak, this cut is quite tender, but not as flavorful as the tougher cuts. The photo specimen was 7-1/2 x 4-1/2 x 1 inches and weighed 14-1/2 ounces.
Note that "Vegas Strip Steak" is not at all related to this cut. It is from the Chuck (shoulder) and was developed for (deceptive) marketing purposes.
More on Cuts of Beef.
Cooking: This is one of the primary carcoal grilling steaks.