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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 9:41 am to eyepooted
Ribeye is my go-to, but the Strip is a nice change of pace.
Posted on 1/26/15 at 9:45 am to eyepooted
Strip is about all I cook. Always make an extra and make steak sandwiches
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 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
Posted on 1/26/15 at 11:36 am to eyepooted
There is no better cut of meat than a USDA Prime New York Strip. The problem I have is with lesser grade New York Strips that have less marbled fat. They can lack flavor and juiciness. So I tend to only buy Prime New York Strips, but I will happily buy Choice ribeyes.
Posted on 1/26/15 at 3:43 pm to eyepooted
It's my favorite cut... hard to beat when done correctly.
Posted on 1/26/15 at 8:24 pm to eyepooted
NY strip from Calandro's is like butter.
Posted on 1/26/15 at 8:29 pm to eyepooted
Not a strip fan.
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