This truly depends on what you are cooking and personal preference. If you are just cooking a pure steak, I personally would take a Delmonico over a strip steak any day. However, if you are cooking something different I would suggest you search for the best type of steak for your given recipie.
A strip steak, a Kansas City Steak, a Delmonico or a striploin.
The head
delmonico steaks a.k.a prime rib average between 9 and 16
* Delmonico SteakSteak Delmonico was made world-famous by Delmonico's Restaurant in New York City during the mid 1800's.
HOW LONG SHOULD YOU COOK A MIDIUM WELL STEAKType your answer here...
sirlion by a long shot! ;)
Both the Delmonico and the Rib-eye is the same cut of meat except the rib-eye is thicker, usually 7/8 to 1 inch thick, usually served at the evening (supper) meal. The Delmonico would be 1/2 to 3/4 inch thick an served for a lighter (lunch) meal.
No, The New York steak is a T bone steak with the bone removed. Sure it can. Sold often that way. Is it a better cut, I don't know.
A New York Strip steak (also known as shell steak, Kansas City Strip, etc.) is the same cut of meat (short loin) that is the larger, top part of a T-Bone steak. The big difference, of course, is the "strip" is boneless.
They are the same cut of steak. A T-bone has a bone in it and a small portion of filet attached to the other side of the New York strip. The New York strip is just the big part of the t-bone cut off the bone
A New York strip steak is not the same as a sirloin cut. They do however both come from the loin area of the cow. The difference is that the strip steak comes from a more tender part of the loin.
From a NY Strip Loin