The strip steak is one of the two muscles that form the porterhouse/T-bone. The strip steak is the longer muscle on the porterhouse and the filet is the shorter/rounder muscle on the other side of the bone. Running from the end of the rib to the beginning of the hip, it makes for a leaner cut than the rib steak but is still well-marbled. This keeps it tender with a robust beef flavor. With or without the bone, the strip steak is great for grilling.