Vegas strip steak is a relatively modern North American beef cut fabricated from the chuck, commonly identified with the serratus ventralis muscle. It was developed through meat-cutting research to create a tender, well-marbled steak from a section of the shoulder that is often used for other preparations. It is not the same cut as a New York strip steak.
The Vegas strip has a rich beef flavour and a texture that can be suitable for quick cooking when properly fabricated. It is generally cut into individual steaks, but thickness, trim and tenderness depend on the exact muscle and supplier specification. The muscle should be separated and trimmed correctly to achieve the intended eating quality.
It is commonly grilled or pan-seared to develop a browned exterior, then finished to the desired doneness and rested before slicing. Use a suitable high-heat method and avoid overcooking. As with other chuck-derived steaks, follow the required food-safety procedure for the product and intended service.
Example: grill a Vegas strip steak, rest it, then slice across the grain and serve with a pan jus or compound butter.
The Vegas strip is a chuck-derived steak, while a New York strip is cut from the short loin. They are different muscles with different fabrication, texture and purchasing specifications despite their similar names.
Purchasing tip: confirm the muscle, trim and thickness with the supplier. The name is not as standardized across markets as familiar loin steaks, so a product description or fabrication sheet is useful when purchasing and costing.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
