Figure 14.
The finest steaks for sautéing—though costly—are unquestionably the boneless strip steak and boneless rib-eye steak (right). The strip, also called the shell, top loin, or New York strip, is moderately chewy and has a noticeable grain. The flavor is excellent. The rib eye (also called a rib steak) is very tender and smooth-textured, with a distinctive beefy taste that is robust and rich. There are also pockets of fat in this cut, while the strip steak is a bit leaner.