A very tasty steak from the back of the cow. The sirloin steak is a famous and common steak known by many names including New York Strip, Kansas City Strip Steak as well as Porterhouse. Sirloin steaks with more marble (fat throughout the steak) are likely to be tasty succulent. The Sirloin steak can also be enjoyed as a larger T-Bone steak. The The good news is that these are the cuts for which slicing against the grain is most important. How you cut a flank steak, for instance, can be the difference between a tender, exceptional steak and a dish that turns out tougher than leather. With more naturally tender cuts, such as ribeyes and filets, muscle fibers aren’t as built up. This New York strip and ribeye are both cuts of beef from the same area of the cow but have different characteristics. New York strip, also known as striploin or sirloin steak, is a lean and tender cut with moderate marbling and a rich flavor. Ribeye has more marbling, making it juicier, more flavorful, and tender. Recipe for Sirloin Strip Steaks with Cooking Instructions. Preheat the oven to 400 degrees Fahrenheit. Using salt and pepper to season the steaks. Heat 2 teaspoons olive oil in a pan over medium-high heat until it is nearly smoking. Remove from heat. Cook steaks for 1 minute on each side in a hot skillet. Roast in the oven for 6-8 minutes per AwOw0v1.