Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.

[2] Delmonico's Restaurant, which opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak.

Due to its association with the city, it is most often referred to in the United States as a New York strip steak.

[3][4][5] In New Zealand and Australia, it is known as porterhouse and sirloin (striploin steak)[6] and is in the Handbook of Australian Meat under codes 2140 to 2143.

In Canada, most meat purveyors refer to this cut as a strip loin;[8] in French it is known as contre-filet.