At Sullivan’s, we try our best to stay true to tradition. That’s why we’re proud to be one of the few restaurants still serving the Bone-In Kansas City Strip steak. Some say it’s a New York Strip with more fuss, but for us, its history cuts much deeper.
Oddly enough, history of the Kansas City Strip actually begins in a little pastry shop off William Street in New York City. In 1827, brothers Giovanni and Pietro Delmonico from Ticino, Switzerland, rented out the space to pursue their dream of opening a restaurant. Little did they know their “little dream” would become a massive success and one of the most famous restaurants in New York. This success was due to their ingenuity in creating a separate, curated wine list, offering an à la carte menu, and of course, introducing the now-iconic “strip,” then called the Delmonico steak.
The Delmonico steak is the product of a particular preparation in which the cuts of steak are taken from the shorter side of the beef loin, originally called the Kansas City Strip. Initially, it came bone-in, but as complaints arose from some of the more finicky customers, the chefs began to remove the bone and renamed it the “New York Strip.” While removing the bone may give the impression one is receiving a better, fancier cut of steak, it is, in fact, the same cut of meat. So why is Sullivan’s committed to keeping the bone-in version on the menu? It’s all about the added flavor.
The Bone-In Kansas City Strip is one of the most mouthwatering cuts of steak on the market today. As the bone cooks at a high temperature, it slowly releases flavors that can only be found in the marrow and other layers of the bone.
The argument of bone-in versus bone-out is one as old as the Kansas City Strip itself. No matter your preference, you can’t argue there are few flavors better than a perfectly seared steak.
So, what cut do you prefer – the famous bone-in Kansas City Strip or New York Strip. Tell us in the comments.
