Food Republic: Cooking New York Strip Vs Sirloin: The Difference Is In This Simple Rule
Food Republic taps David “Chef Fig” Figueroa, Melinda’s president, CCO, and cofounder, to explain a simple steak rule: marbled cuts like New York strip shine with dry heat and shorter cook times, while leaner sirloin benefits from a marinade and close attention to doneness. He breaks down why strip is naturally tender from the short loin and why sirloin’s harder-working muscles call for marinating and slicing against the grain. Published Sept. 27, 2025 by Max Dean. Food Republic