The Vegas Strip steak?

Hello,

I've seen a couple of cooking shows featuring the Vegas Strip steak. From what I've read it's a new cut of steak "discovered" a couple of years ago. Does anyone know of a restaurant on the strip where it is served? All of the online menus I've reviewed don't have it.

Thanks,
DT

 

I've never heard of it, but I've seen the strip steak called "New York Strip", "Kansas City Strip", and "Omaha Strip" so it may be something like this. It could even be a lesser cut like top sirloin or even chuck steak that's given a fancy name and prepared in a style that renders it more tender.

 

It's a "steak" cut from the chuck. I don't know that I've had it. The interweb thingy says it's either water-parting profound or much ado about nothing.

 

I saw a news report about it. The only thing Vegas about it was that it was a cut developed in Vegas by I think a butcher. It's not the revolutionary new cut they claimed it to be as I've never seen it on a menu or in a store.

 

So it's like when gringos "discovered" flap meat and the price went through the roof?!?

 

Well said!! Just like Santa Maria Tri-Tips.

 

Hmmm, Santa Maria tri-tip ... when we first moved here, it seems that's all that was offered at every event and fundraiser. Actually, it still is. lol

 

So? Are they charging chuck prices for it or tenderloin prices for it?

 

Here y'all go http://www.dailymail.co.uk/news/article-2515929/The-Vegas-Strip-New-cut-steak-discovered-time-10-YEARS.html

 

Interesting. Thanks!

 

Thanks.

I'll give it a try but I'm afraid it will be quite a bit tougher than the other popular steak cuts.

 

Ya know, I was thinking about this after having been at the Hitching Post last week ... isn't this just a flat iron steak?

 

New Englanders used fajita {flap meat} on their pot belly stoves many years ago. They tied it around vegetables and slow cooked it.. In the 60's the skirt steak was the poor man's steak. I used to eat it at a chain called Childs.

 

The south Texas story of fajita meat is the cowhands were given this cut. And they would throw it with the skin on the mesquite coals and cook it, when done they would tear the skin off and have a good tasting piece of meat.

 

Where does the hanger steak fit in here? I thought that was also a flat-iron. These were suppose to be butcher secrets that they would take home these cuts.