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Posted on 1/26/15 at 11:06 am to baytiger
quote:
my favorite cut
Posted on 1/26/15 at 11:17 am to GEAUXT
The strip at Mr. Lesters is one of my favorite steaks out there.
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 11:48 am to RedHawk
quote:
Ribeye, then Strip, then T-Bone, then Porterhouse, then Filet.
you realize a porterhouse is a strip and a filet
Posted on 1/26/15 at 11:53 am to cas4t
quote:Best of both worlds, although the filet side can overcook before the strip is done.
you realize a porterhouse is a strip and a filet
Loves me some hanger steak, and it's considerably cheaper.
Posted on 1/26/15 at 2:47 pm to Degas
Is there a difference between the T-bone and Porterhouse?
Posted on 1/26/15 at 2:50 pm to eyepooted
quote:
Is there a difference between the T-bone and Porterhouse?
Yes. The filet side has to be a certain size to be considered a porterhouse. Otherwise it is just a T-bone.
Posted on 1/26/15 at 3:22 pm to Janky
quote:
Yes. The filet side has to be a certain size to be considered a porterhouse. Otherwise it is just a T-bone
I learned something new today.
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 3:51 pm to cas4t
quote:
you realize a porterhouse is a strip and a filet
Of course I do. I would rather have a strip over a filet cause it has a lot more flavor and would prefer a t-bone or a phouse over a filet by itself.
Posted on 1/26/15 at 3:52 pm to WDE24
quote:
So adding a filet to a strip steak is a negative for you?
Pretty much, since they cook differently Would rather have them separate. But I usually buy whatever steak is on sale at the moment.
Posted on 1/26/15 at 6:21 pm to Degas
Where are y'all scoring hanger steak in BR? I got one a couple times at Calandro's, but it's been awhile since I've seen one there.
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.
Posted on 1/26/15 at 8:33 pm to baytiger
My favorite cut too
Posted on 1/26/15 at 11:44 pm to Icansee4miles
quote:Whole Foods
Where are y'all scoring hanger steak in BR?
Posted on 1/26/15 at 11:52 pm to Poodlebrain
quote:
The problem I have is with lesser grade New York Strips that have less marbled fat.
quote:
So I tend to only buy Prime New York Strips, but I will happily buy Choice ribeyes.
I agree completely, but the spinalis/cap of a ribeye is still my favorite.
Posted on 1/27/15 at 5:52 am to eyepooted
quote:
F&D Boards opinion on the New York Strip steak quote: Yes. The filet side has to be a certain size to be considered a porterhouse. Otherwise it is just a T-bone I learned something new today.
Correct. Both come from the short loin and tenderloin. The porterhouse is from the rear of the loin and as it gets cut towards the front the tenderloin gets smaller and then it is called a t bone. There is a standard but I don't know exactly where they determine the exact location.
I'm a strip guy and always have been to me it has much more flavor than a ribeye. The key is to not over cook it.
And those knocking a sirloin are missing out. Great flavor, cook the same and slice thin.
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