The Vegas Strip Steak, despite being a shoulder cut, is renowned for its unparalleled tenderness. It is often referred to as a hidden gem, aptly named the pearl steak. Did you know that there was an attempt to patent this extraordinary steak? The Oklahoma State University recognized the unique qualities of the Vegas Strip Steak and tried to patent the knife cuts required to remove it since patenting a naturally occurring product like a steak is not possible. This steak went on to take center stage at the Protein Innovation Summit in Chicago in April 2012, thanks to the university’s efforts. Although the patent never came to fruition, the work done by Oklahoma State University brought attention to the potential of this steak.
While the Vegas Strip Steak may seem like a recent culinary innovation, it has actually been around for quite some time. In fact, the University of Nebraska’s research in 2007 highlighted the Vegas Steak (also known as subscapularis) as the 6th most tender cut of beef. Since then, it has gained popularity among chefs and food enthusiasts. However, it remains a relatively rare cut of beef, with most of it being ground up for use in ground beef due to the lack of knowledge and skill required to retrieve this cut.
Serving Size and Preparation
Due to its size, which is similar to that of a hearty beef patty, it is recommended to serve one Vegas Strip Steak per person. However, finding this steak can be quite challenging, making it even more difficult to serve it for a dinner party. Hence, you can serve one Vegas Steak to multiple guests as a tasting size alongside other popular steaks like ribeye or striploin.
Cooking the Vegas Strip Steak
Cooking the Vegas Strip Steak is a simple process without any special secrets. Since it is a tender cut, it is best to cook it fast and hot. Similar to filet mignon, flat iron, denver steak, ribeye, new york striploin, or wing steak, the key is not to overcook it. Overcooked beef tends to be tough, and the natural tenderness of the Vegas Strip Steak should be embraced.
To prepare, remove the steak from the refrigerator and allow it to reach room temperature for at least 30 minutes. This will ensure even cooking. Season the steak with salt and pepper or your favorite steak seasoning blend. Preheat your grill or skillet to medium-high heat. If using a grill, brush the grates with oil to prevent sticking. Place the steak on the grill or skillet and cook for approximately 3-4 minutes per side, or until a delightful crust forms on the outside. For a medium-rare steak, the internal temperature should reach 130°F.
Once cooked to perfection, remove the steak from the heat and let it rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a more tender and flavorful steak. For an extra touch of flavor, you can top the Vegas Strip Steak with a flavored compound butter or chimichurri sauce.
Slicing the Vegas Strip Steak
The grains of the Vegas Strip Steak run lengthwise along the steak. To ensure the most desirable texture, always cut against the grain. Slice the steak width-wise so that your cuts are perpendicular to the grains, resulting in a tantalizing dining experience.
The Vegas Strip Steak is truly a rare find, offering a remarkable and delicious cut of beef that is sure to impress even the most discerning meat lover. So why not savor the tenderness and flavor of this magnificent steak for your next cooking adventure?
(credit: Rowdy Hog Smokin BBQ)
