The strip steak—also known as a New York strip—is cut from the short loin. It has less fat than a ribeye but more flavor than a tenderloin and is almost always sold as a boneless steak.
Sirloin, Sometimes called top sirloin, these boneless steaks come from the sirloin section, near the rear of the animal. Some people say they’re neither tender nor flavorful, but we disagree; sirloin steaks have a very pleasant beef-forward flavor, and their inexpensive price tag makes them affordable for weeknight dinners.