Other names for this cut include Spencer and Delmonico. This steak is the favorite for its tenderness and flavor among cattlemen. New York strip comes from the short loin section of cattle and has an exceptional flavor. Although tender in its own right, it has a firmer bite than a ribeye. This cut goes by several names, including shell steak, hotel steak, Kansas City steak and New York steak.
Tenderloins come off the short loin and have little fat.
Commonly grilled, the tenderloin cut is also used for filet mignon. Often preferred by those with smaller appetites because of its smaller portion size, the tenderloin is extremely tender and can be cut with a fork. The only difference between the two is that the T-bone steak has a smaller tenderloin. Regardless, these steaks are the largest single-portion steaks available and are favored by those with hearty appetites. A marinade can improve the steak's tenderness.