The strip steak, also called the Delmonico or New York strip steak, is one of the highest quality beef steaks on the market. Cut off the back of the cow from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby filet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters.

When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak.

Due to its proximity to the spinal column, the strip steak has been one of the steaks that attracts the most concern with regards to Bovine spongiform encephalopathy, more popularly known as mad cow disease.