From the 90s up until now, celebrity chef Jacques Pépin has determinedly repeated time and time again that the cut of steak that never lets him down is the New York strip.

Also called strip, sirloin, and Kansas City steak, the New York strip steak is taken from the cow’s short loin or back part and is widely considered one of the best cuts of steak.

In a 1991 episode of “Today’s Gourmet with Jacques Pépin,” Pépin showcased three cuts and noted why the strip is the best as he made a Lyon-style steak covered in a red wine sauce.

The cuts were top round, short ribs, and the New York strip. Going through each cut, Pépin detailed that the top round is lean, and the short ribs are marbled with fat throughout.

Per Pépin, the top round lacks sapid fat, while the short rib is too fatty. However, with a lean core and most of its fat around the edges, the strip has the best of both worlds.

Hence, simply trimming the excess fat in the perimeter of the strip will leave you with a steak that strikes the perfect balance of not too lean and not too fatty — but just right.