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F&D Boards opinion on the New York Strip steak
Posted on 1/26/15 at 9:15 am
Posted on 1/26/15 at 9:15 am
It seems as though the strip gets looked over because of it's fattier juicier brother the ribeye taking most of the attention.
Is the strip steak on the low tier of flavor and juiciness in the steak category?
Is the strip steak on the low tier of flavor and juiciness in the steak category?
12
Posted on 1/26/15 at 9:21 am to eyepooted
my favorite cut
Posted on 1/26/15 at 9:21 am to eyepooted
shite no!
Filet
Strip
Ribeye
everything else
Filet
Strip
Ribeye
everything else
Posted on 1/26/15 at 9:22 am to eyepooted
Its my favorite steak.
Strip
Porterhouse
T-Bone
Filet
Patio Steak
Ribeyeye
Strip
Porterhouse
T-Bone
Filet
Patio Steak
Ribeyeye
Posted on 1/26/15 at 9:23 am to eyepooted
I overlooked it until I tried it at Mr. Johns and had an epiphany.
Posted on 1/26/15 at 9:25 am to LouisianaLady
I love a good strip steak
Posted on 1/26/15 at 9:41 am to eyepooted
Ribeye is my go-to, but the Strip is a nice change of pace.
Posted on 1/26/15 at 9:43 am to MSMHater
quote:
Filet Strip Ribeye
I tend to agree with this.
Strips are also great for marinating, if you're into that kind of thing.
Posted on 1/26/15 at 9:45 am to eyepooted
Strip is about all I cook. Always make an extra and make steak sandwiches
Posted on 1/26/15 at 9:47 am to CHEDBALLZ
quote:Vat iz deece?
Patio Steak
Posted on 1/26/15 at 9:47 am to MeridianDog
Ribeye, then Strip, then T-Bone, then Porterhouse, then Filet.
Posted on 1/26/15 at 9:54 am to RedHawk
So adding a filet to a strip steak is a negative for you?
Posted on 1/26/15 at 9:59 am to Dandy Lion
IDK
Franks Supermarket sells them. They about 4 oz each so they are great to throw on the grill when you have other things cooking. Really tender and tasty.
Franks Supermarket sells them. They about 4 oz each so they are great to throw on the grill when you have other things cooking. Really tender and tasty.
Posted on 1/26/15 at 10:10 am to CHEDBALLZ
I love strips but they must be thick. Like 2 inches thick.
Posted on 1/26/15 at 10:14 am to Janky
Hanger is my fave, but I prefer a thick strip over a fatty ribeye.
Posted on 1/26/15 at 10:16 am to eyepooted
Ribeye
Porter/T
Filet
Strip
Sirloin
Porter/T
Filet
Strip
Sirloin
Posted on 1/26/15 at 10:25 am to AlxTgr
quote:
Ribeye
Porter/T
Filet
Strip
this
Posted on 1/26/15 at 10:37 am to Lester Earl
Porterhouse (why not get the best of both worlds)
Strip
Filet
Ribeye
Strip
Filet
Ribeye
Posted on 1/26/15 at 10:54 am to RedHawk
quote:
Ribeye, then Strip, then T-Bone, then Porterhouse, then Filet.
Switch T-Bone and Porterhouse and you have my order.
Posted on 1/26/15 at 11:00 am to eyepooted
Surprised at the love for filet here.
1.a - Ribeye
1.b - Strip
2. Hanger
3. Flat Iron
4. filet/skirt/flank
I do not usually order/purchase a porterhouse because the tenderloin portion often gets overcooked and if I am in the mood to eat tenderloin I will buy a filet.
ETA - Like others have said, ribeye and particularly strip must be thick cut. At least 1.75", but ask the butcher for 2".
1.a - Ribeye
1.b - Strip
2. Hanger
3. Flat Iron
4. filet/skirt/flank
I do not usually order/purchase a porterhouse because the tenderloin portion often gets overcooked and if I am in the mood to eat tenderloin I will buy a filet.
ETA - Like others have said, ribeye and particularly strip must be thick cut. At least 1.75", but ask the butcher for 2".
This post was edited on 1/26/15 at 11:08 am
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