New York strip steak is another name for the cut known as the top loin. It is a large, boneless cut of beef and each steak is usually a generous 1-inch thick when raw. The name may vary depending on what part of the country (or the world) you're in, but the cut is pretty much the same. This type of steak is very tender and is a great choice for grilling, which is exactly what I did with it. My steaks were seasoned very simply, with a bit of vegetable oil to keep them from sticking to the grill and a generous amount of salt, black pepper and red chili pepper flakes. When they were cooked, which only took a few minutes on the grill, they were tender, juicy and had just the right amount of spice.
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