The NY Strip Steak is...

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Re: The NY Strip Steak is...

#51 Post by Scott G r u n e r »

Here is a typical picture of a costco pack.

https://i.redd.it/aqg4p0tpr2841.jpg

Pic is too big to insert.
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Re: The NY Strip Steak is...

#52 Post by H Wallace Jr »

Underrated
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Re: The NY Strip Steak is...

#53 Post by Bdklein »

Jay Miller wrote: October 6th, 2020, 4:34 am
Brian Tuite wrote: October 5th, 2020, 3:30 pm
Eric Ifune wrote: October 5th, 2020, 3:22 pm Most underrated is the Chuck.
Pot Roast, yum!
+1

But skirt steak is the best cut. neener

so quick to cook, so much flavor
Love skirt steak . Local butcher shop is expensive ($29.95 a pound) but it's always a hit with family and guests.

And I hate ribeye. That fat is so gross.
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Re: The NY Strip Steak is...

#54 Post by Nick F. »

Anyone have a great skirt steak marinade?
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Re: The NY Strip Steak is...

#55 Post by Brian Tuite »

Nick F. wrote: October 6th, 2020, 7:51 pm Anyone have a great skirt steak marinade?
For Tacos
Juice of 2 limes
1 Tbsp Ground Cumin
2 Cloves Garlic minced or pressed
1/2 Tsp Salt
1/2 Tsp Red Pepper Flakes

Marinade for 1/2 hr, hot grill 2-3 minutes on each side.

Make a salsa consisting of:
1/2 Cup Salsa Verde
1 Tbsp Chopped Cilantro
1 Scallion sliced
1 Avocado cut into small cubes

Killer!

—————-

Season 1 lb of Skirt Steak for an hour at room temp with a mixture of:
3/4 Tsp Salt
3/4 Tsp Pepper
1 Tbsp Fresh Oregano chopped
1 Tbsp Lemon Zest

Pan sear Medium High w/a little EVOO, don’t crowd or they will steam rather than brown.

We serve this over a bed of Brown Rice mixed with:
1 Pint Halved Cherry Tomatoes
Vinaigrette of 2 Tbsp Fresh Lemon Juice, 2 Tbsp EVOO, 2 TBSP chopped fresh Oregano, 1 Clove Garlic pressed 1/2 Tsp Salt, 1/2 Tsp Pepper. Mix the vinaigrette, add Tomatoes and let sit while you cook the meat and rice. Mix tomato mixture with rice, plate and top with meat sliced against the grain.

My wife says she could eat this every day.
8C6C65F5-CD70-404E-AF5C-E74BD3F9B89B.jpeg
DF9ECFA3-B320-4AB0-A135-E2E6BFB779BD.jpeg

————————

Marinade
1/2 C EVOO
1/3 C Soy Sauce
4 Scallions
2 lg Garlic Cloves
1/4 C Fresh Lime Juice
1/2 Tsp Red Pepper Flakes
1/2 Tsp Ground Cumin
3 Tbsp Dark Brown Sugar or Mexican Brown Sugar

I grill these on Lump charcoal and I put the meat directly on top the hot coals. A couple minutes each side is all it takes. Wipe meat of marinade before placing on coals.
0E704624-67FD-4944-8040-4CCDCD801599.jpeg
We serve this with warm Tortillas and grilled vegetables.
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Last edited by Brian Tuite on October 8th, 2020, 5:45 am, edited 2 times in total.
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Re: The NY Strip Steak is...

#56 Post by Nick F. »

Thanks!
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Re: The NY Strip Steak is...

#57 Post by J.Vizuete »

Nick F. wrote: October 6th, 2020, 7:51 pm Anyone have a great skirt steak marinade?
Lime, garlic, olive oil, soy. Jacques Pepin does one like it with anchovies (not my jam) but this modification works well. His is more of a pan sauce, but I use it as a marinade

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Re: The NY Strip Steak is...

#58 Post by Mark Golodetz »

It all depends on liking/tolerance for fat. There is not one cut of steak mentioned above that I don’t like If cooked properly, but I like a fair amount of fat, so a great ribeye like this one which we are eating tonight, is my idea of a perfect steak.
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Re: The NY Strip Steak is...

#59 Post by Brian Tuite »

Mark Golodetz wrote: October 7th, 2020, 5:53 am It all depends on liking/tolerance for fat. There is not one cut of steak mentioned above that I don’t like If cooked properly, but I like a fair amount of fat, so a great ribeye like this one which we are eating tonight, is my idea of a perfect steak.


+1
Fat = Flavor, the leaner the meat the more seasoning, sauce it needs.
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Re: The NY Strip Steak is...

#60 Post by Sarah Kirschbaum »

Brian Tuite wrote: October 7th, 2020, 6:16 am
Mark Golodetz wrote: October 7th, 2020, 5:53 am It all depends on liking/tolerance for fat. There is not one cut of steak mentioned above that I don’t like If cooked properly, but I like a fair amount of fat, so a great ribeye like this one which we are eating tonight, is my idea of a perfect steak.


+1
Fat = Flavor, the leaner the meat the more seasoning, sauce it needs.
Agreed, though I'd stress that Mark's point is key. The fat needs to be activated for optimal taste and texture. That's why I don't think A5 wagyu should be served rare.
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Re: The NY Strip Steak is...

#61 Post by Mark Mason »

I became a Chuck Eye steak fan many years ago when it was $2.49/lb, now it has crept up to $8.00/lb but I still prefer it when using a very high heat grill. This provides the fat content of a Ribeye (same muscle) and the beefy chewy texture of a strip.They tend to be smaller and cut thicker. A side only produces 2 -3 true steaks so they can be tough to source, but are always on sale when the Chuck pot roasts are.
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Re: The NY Strip Steak is...

#62 Post by Mike Cohen »

Bdklein wrote: October 6th, 2020, 7:13 pm Love skirt steak . Local butcher shop is expensive ($29.95 a pound) but it's always a hit with family and guests.

And I hate ribeye. That fat is so gross.
I enjoy a good skirt steak too. But $30/lb is off the charts. The expensive food store by me has it for $18/lb and Whole Foods has it for $13/lb.

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Re: The NY Strip Steak is...

#63 Post by Tom Chen »

My favorite cut if I had to eat only one cut.

Used to be rib eyes, but too inconsistent and now too fatty in general for my tastes.

I do love rib caps and glad that Costco has decided to restock them, but again, can't eat that all the time.

Reverse sear the Prime NYs at Costco regularly, and, for me, perfect combo of texture, flavor, and juiciness.

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Re: The NY Strip Steak is...

#64 Post by Mich@el Ch@ng »

My favorite are probably the more butcher cut steaks in american wagyu. I made a couple zabutons the other night that were pheonomenal. I like A5 but really enjoy the beefiness with marbling of the american wagyu hybrids.

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Re: The NY Strip Steak is...

#65 Post by Bdklein »

Nick F. wrote: October 6th, 2020, 7:51 pm Anyone have a great skirt steak marinade?
Chopped Garlic
1/2 part orange juice
2 parts Peter Luger steak sauce
2 parts Soy Vay Island Teriyaki

Give it 12 hours min .
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Re: The NY Strip Steak is...

#66 Post by Bill Tex Landreth »

Mike Cohen wrote: October 7th, 2020, 9:19 am
Bdklein wrote: October 6th, 2020, 7:13 pm Love skirt steak . Local butcher shop is expensive ($29.95 a pound) but it's always a hit with family and guests.

And I hate ribeye. That fat is so gross.
I enjoy a good skirt steak too. But $30/lb is off the charts. The expensive food store by me has it for $18/lb and Whole Foods has it for $13/lb.
I can get domestic wagyu skirt here for $11 a pound. $30 is unbelievably expensive.
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Re: The NY Strip Steak is...

#67 Post by Jay Miller »

Bill Tex Landreth wrote: October 7th, 2020, 3:57 pm
Mike Cohen wrote: October 7th, 2020, 9:19 am
Bdklein wrote: October 6th, 2020, 7:13 pm Love skirt steak . Local butcher shop is expensive ($29.95 a pound) but it's always a hit with family and guests.

And I hate ribeye. That fat is so gross.
I enjoy a good skirt steak too. But $30/lb is off the charts. The expensive food store by me has it for $18/lb and Whole Foods has it for $13/lb.
I can get domestic wagyu skirt here for $11 a pound. $30 is unbelievably expensive.
I pay about $13-14/lb for regular (non-wagyu) skirt steak around here.
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Re: The NY Strip Steak is...

#68 Post by bretrooks »

For me, it's just okay, and that's primarily due to the membrane or tendon or whatever running along the meat/fat border as mentioned previously. You can see it getting fairly thick at certain points in this photo (not mine).

On the other hot topics: Prime sirloin caps* are my favorite in terms of bang for the buck, and my most-purchased cut. I like ribeyes quite a bit but avoid ones with large pockets of fat. I haven't ever found filets to be worth the cost. Hanger, skirt, rib caps*, and some of the other cuts mentioned are ones I need more experience with. Reverse sear rules.

*edited
Last edited by bretrooks on October 8th, 2020, 11:26 am, edited 1 time in total.
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Re: The NY Strip Steak is...

#69 Post by Kenny H »

Brian Tuite wrote: October 5th, 2020, 2:56 pm The most over-rated cut of beef ever. There, I said it. pileon
I agree.

I think chuck eye is the most underrated.
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Re: The NY Strip Steak is...

#70 Post by Brian Tuite »

Kenny H wrote: October 8th, 2020, 7:52 am
Brian Tuite wrote: October 5th, 2020, 2:56 pm The most over-rated cut of beef ever. There, I said it. pileon
I agree.

I think chuck eye is the most underrated.
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Re: The NY Strip Steak is...

#71 Post by D Zurcher »

I was never really a NY fan, but a few months ago I found a local butcher shop that sometimes carries American Wagyu NY's. Decided to try them one day and now I buy 4-6 every time they have them in stock. Sous vide at 123 for an hour-quick sear at 600-700-just salt and pepper. The marbling melts away into the steak-it literally tastes like I put a pat of butter on the steak. This is my go to weekend steak now-can't get enough of them.
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Re: The NY Strip Steak is...

#72 Post by P Turk »

Not as good as a ribeye .... IMO. However, I’ve had a several Flannery dry-aged NY strips, and I enjoyed them more than expected. I would lean toward other cuts at a restaurant, though, unless that’s their specialty.
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Re: The NY Strip Steak is...

#73 Post by L. Bryant »

I'm firmly a striploin fan. If trying to cook strip like ribeye or tenderloin, it won't work. It's a different animal--a middling.

Maybe think pork? Chop (strip) vs tenderloin (fillet) vs fatty pork (fattier steaks)

In pork we can more easily see the divide and discern proper preparations/expectations

IMO nicely marbled strip certainly holds down the "middle"... fuller flavor than leaner cuts and more tender than fattier cuts with less refuse
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Re: The NY Strip Steak is...

#74 Post by Mich@el Ch@ng »

D Zurcher wrote: October 8th, 2020, 11:43 am I was never really a NY fan, but a few months ago I found a local butcher shop that sometimes carries American Wagyu NY's. Decided to try them one day and now I buy 4-6 every time they have them in stock. Sous vide at 123 for an hour-quick sear at 600-700-just salt and pepper. The marbling melts away into the steak-it literally tastes like I put a pat of butter on the steak. This is my go to weekend steak now-can't get enough of them.
In American wagyu the butcher cuts like flatiron, bavette, and Denver are fantastic.

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Re: The NY Strip Steak is...

#75 Post by Lee Short »

Brian Tuite wrote: October 8th, 2020, 8:02 am
Kenny H wrote: October 8th, 2020, 7:52 am
Brian Tuite wrote: October 5th, 2020, 2:56 pm The most over-rated cut of beef ever. There, I said it. pileon
I agree.

I think chuck eye is the most underrated.
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Yep. Even butchers that don't sell it as an individual cut will usually be happy to let you buy a large chuck roast and cut out the eye for you. Use the eye for steak, make pot roast from the rest.

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Re: The NY Strip Steak is...

#76 Post by C. Mc Cart »

Strip probably is the most overrated.
I understand a lot of the fillet/ filet mignon comments re being overrated, but man a nice hunk of fillet made as steak au poivre with a sauce is a magical thing once in a while.
Favs are tougher cuts typically sliced before serving. Hanger, flank or flat-iron (steak frites). You end up eating a bit less this way too, which is good for the person and the planet.
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Re: The NY Strip Steak is...

#77 Post by Bdklein »

Jay Miller wrote: October 7th, 2020, 6:29 pm
Bill Tex Landreth wrote: October 7th, 2020, 3:57 pm
Mike Cohen wrote: October 7th, 2020, 9:19 am

I enjoy a good skirt steak too. But $30/lb is off the charts. The expensive food store by me has it for $18/lb and Whole Foods has it for $13/lb.
I can get domestic wagyu skirt here for $11 a pound. $30 is unbelievably expensive.
I pay about $13-14/lb for regular (non-wagyu) skirt steak around here.
I hear ya. But anybody who eats it tells me it's the best skirt steak they have ever eaten, including me.

My Marinade is:

Chopped Garlic
1/2 part orange juice
2 parts Peter Luger steak sauce
2 parts Soy Vay Island Teriyaki

Give it 12 hours min .
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Re: The NY Strip Steak is...

#78 Post by Jay Miller »

I usually just use a bit of fish sauce for a marinade, and only for an hour or so. Sometimes I don't bother, especially if I've had a chance to salt it and leave it in the fridge for a day or two.
Ripe fruit isn't necessarily a flaw.

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Re: The NY Strip Steak is...

#79 Post by Tom G l a s g o w »

Brian Tuite wrote: October 6th, 2020, 8:05 am
Michael Sopher wrote: October 6th, 2020, 7:37 am
Brian Tuite wrote: October 6th, 2020, 7:28 am

I cooked two Flannery Ca Reserve NY Strips last night. Before cooking I trimmed off a tendon on the fat cap side of each steak that rivals the one found between unseparated hangers.
I cooked a 20oz Cal Res NY Strip two Sundays ago... seared and rendered the fat side. No tendon, nothing at all similar to a hanger.
Very odd. Every CA reserve strip that I have ever purchased from Flannery has had that tendon. I would’ve taken pictures of them last night if I thought it wasn’t normal. I’ll be sure to document the next ones.
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Re: The NY Strip Steak is...

#80 Post by Brian Tuite »

Tom G l a s g o w wrote: October 9th, 2020, 3:31 pm
Brian Tuite wrote: October 6th, 2020, 8:05 am
Michael Sopher wrote: October 6th, 2020, 7:37 am

I cooked a 20oz Cal Res NY Strip two Sundays ago... seared and rendered the fat side. No tendon, nothing at all similar to a hanger.
Very odd. Every CA reserve strip that I have ever purchased from Flannery has had that tendon. I would’ve taken pictures of them last night if I thought it wasn’t normal. I’ll be sure to document the next ones.
It’s the Tuite cut, only the best for a regular like you. neener
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Re: The NY Strip Steak is...

#81 Post by Brian Tuite »

It’s right here in Robert Pollard-Smith’s photo although his doesn’t go the length of the steak.

That chewy NY Steak tendon
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Re: The NY Strip Steak is...

#82 Post by Andrew Kotowski »

Eric Ifune wrote: October 5th, 2020, 3:22 pm Most underrated is the Chuck.
+1000

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Re: The NY Strip Steak is...

#83 Post by Bill Tex Landreth »

030ECA6A-0A59-4A69-B0E0-D325B02DBA89.jpeg
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Japanese A5 BMS 10+ on left and Domestic BMS 8+ on right.
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Re: The NY Strip Steak is...

#84 Post by Robert Pollard-Smith »

Brian Tuite wrote: October 9th, 2020, 7:45 pm It’s right here in Robert Pollard-Smith’s photo although his doesn’t go the length of the steak.

That chewy NY Steak tendon

1DA18948-8212-4A8F-B57D-97B42D097555.jpeg
That, my friend, is why Our Creator issued us steak knives at birth, no?
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Re: The NY Strip Steak is...

#85 Post by Mike Maguire »

New York all day for me, texture and flavor.There is more waste on a ribeye, like Robert said above re steak knife!

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Re: The NY Strip Steak is...

#86 Post by Brian Tuite »

I use a butter knife on my ribeye because it’s tender not tough.
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Re: The NY Strip Steak is...

#87 Post by Robert Pollard-Smith »

Brian Tuite wrote: October 10th, 2020, 8:05 pm I use a butter knife on my ribeye because it’s tender not tough.
neener
Abomination!!!
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Re: The NY Strip Steak is...

#88 Post by Bdklein »

Bdklein wrote: October 8th, 2020, 8:39 pm
Jay Miller wrote: October 7th, 2020, 6:29 pm
Bill Tex Landreth wrote: October 7th, 2020, 3:57 pm

I can get domestic wagyu skirt here for $11 a pound. $30 is unbelievably expensive.
I pay about $13-14/lb for regular (non-wagyu) skirt steak around here.
I hear ya. But anybody who eats it tells me it's the best skirt steak they have ever eaten, including me.

My Marinade is:

Chopped Garlic
1/2 part orange juice
2 parts Peter Luger steak sauce
2 parts Soy Vay Island Teriyaki

Give it 12 hours min .
My local place is now charging $34.99 a pound . Ouch
B r u c € K 1 e 1 n

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Re: The NY Strip Steak is...

#89 Post by Bill Tex Landreth »

Beef prices have crept up considerably across all cuts, grades and breed.
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Re: The NY Strip Steak is...

#90 Post by Scott Rutkay »

I have a slightly different take - i really enjoy making a steak sous vide and a fattier cut just doesnt render fat at medium rare temperatures. Strip steak sous vide is amazing. I just go heavy on the salt and pepper - sometimes a pat of butter - sous vide for around 2 hours at 129f then sear it off. Hard to want to go to a steak house when I can make such a great steak at home.

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Re: The NY Strip Steak is...

#91 Post by Jay Miller »

Bill Tex Landreth wrote: July 26th, 2021, 2:26 pm Beef prices have crept up considerably across all cuts, grades and breed.
All meat prices are up dramatically this year. Local strip is over $20/pound now at Shop Rite now.

Also:
London Broil (which I buy monthly for the dogs raw food meatballs) up 40%.
Tripe (which I buy monthly for the dogs raw food meatballs) up 200%
Shoulder Lamb Chops up 100%
Rack of lamb is only up about 10%.
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Re: The NY Strip Steak is...

#92 Post by Milton Hudson »

Sarah Kirschbaum wrote: October 6th, 2020, 11:24 am
Mich@el Ch@ng wrote: October 6th, 2020, 9:38 am
ClarkstonMark wrote: October 6th, 2020, 9:33 am

Not just asking you, asking in general, as I see it all the time in the steak porn thread .....

Why do you all slice your steaks before serving?
Where I come from, where I grew up, people slice their own steak after it is plated. Done that my whole life.
I get it with flank, flatiron, hanger, but not a ribeye, porterhouse, NYS ... why?
We serve all meals family style. Also seeing the individual pieces of meat let’s people pick out pieces at the level of doneness that ppl want.
This for sure. In addition, often at our house we'll do 2 or 3 different cuts and encourage everyone to have a few slices of each. Also, unless we have very small strips, a whole steak is too much for my stepson, and often for me, as well as for many of our guests, to eat at a sitting. I find it feels much better to take only what you want, and help yourself to seconds if need be, than get a big piece of meat deposited on the plate and having to leave some. I have a very healthy appetite, and nothing against meat eating, but must admit I don't enjoy getting a huge piece of meat slapped down in front of me. I'd much rather fill my plate with vegetables and salad, and take a few pieces of meat. I think it encourages healthy habits and good portion control, too. People tend to eat what they are given, even if it's more than what they really want.
This is what we do. It also allows me to discard sub par pieces. Saucing is easier as well. I can also rest the meat properly, then slice. Most steaks i cook are close to 2 inches thick, so being able to eat one 18oz steak isn't happening for me. I get the nice crust i want, the rare center i need and (for me) an appropriate portion size.
Dad likes his a little more done, my daughter and i find cooking optional, wife is in the middle. I need the fattier pieces as i can't eat any lean meat. So instead of getting one steak i am halfway pleased with, everyone gets the piece of steak that pleases them.
We also use what might be described as "small" dinner plates. So a large steak wouldn't even fit on the plate.

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