In Europe they call it a Club Steak. In Australia they call it a boneless sirloin. In North America it's been called the Shell Steak, Kansas City Strip, Strip Loin, Hotel Steak, Ambassador Steak, and contrefilet – but most people call it the New York Steak.
The New York Steak, or New York Strip Steak, is cut from a little-used muscle of the cow near where the cuts are made for the rib eye and tenderloin steaks on the back of the beast. Because the muscle is not used very much by the cow, the New York cut is generally very tender.
Of course it is nearly impossible to pinpoint the first time someone first cooked a certain cut of beef. However the strip loin first became “a thing” in the 1820's in – where else – New York City. It was there that the famous Delmonico's prepared the cut of strip loin by sauteing it in skillets over a wood-burning stove.
In the 1880's the steak took on it's most common nomenclature when a chef named Carl Luger featured a cut of grilled strip loin on his menu at Carl Luger's Cafe, Billiards and Bowling Alley (apparently Carl wasn't into brevity) and named it the New York Steak. By the turn of the 20th Century, New York Steaks were showing up on menus all over the United States.
320 Main's take on the New York is served bone-in and weighs in at a hefty 14 ounces. The steak is grilled to perfection before being laid upon a bed of beet and potato red flannel hash. It's a hearty meal of succulent steak and starchy, tangy hash that is certain to sate the appetite.