The New York strip steak is also called the Kansas City strip steak or shell steak, which is one of the highest quality cuts of beef. Also from a muscle that does not do much exercise, the NY strip– like the filet mignon- is predominantly tender. Unlike the small sized filet, the NY strip is from a larger muscle from a cow that can be cut into significantly larger portions. If the NY strip is still attached to the bone and has a cut of tenderloin attached, it is called a T-bone steak. Steak lovers most often prefer the NY strip because of the extensive marbling, which is the pattern of intramuscular fat that appears in red meat. The dry aged NY strip steak can come boneless or bone-in.