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Message
re: F&D Boards opinion on the New York Strip steak
Posted on 1/26/15 at 11:00 am to eyepooted
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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