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Started By
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For those that like N.Y. Strip steaks
Posted on 10/8/23 at 5:58 pm
Posted on 10/8/23 at 5:58 pm
I picked up a whole N.Y. Strip from Costco yesterday for just under $8 a lb.
It is Choice boneless in the cryovac bag. I trimmed off the fat cap and used it to make a quart of tallow and got 12 steaks right at 1 1/2 inches thick out of the slab.
Just a heads up in case anyone is looking for beef at a decent price.
It is Choice boneless in the cryovac bag. I trimmed off the fat cap and used it to make a quart of tallow and got 12 steaks right at 1 1/2 inches thick out of the slab.
Just a heads up in case anyone is looking for beef at a decent price.
3
Posted on 10/8/23 at 7:23 pm to gumbo2176
quote:
Choice boneless in the cryovac bag.
Posted on 10/8/23 at 8:17 pm to gumbo2176
How many 1.25" steaks can you cut it into?
Posted on 10/8/23 at 8:33 pm to gumbo2176
Select strips are perfect sliced 1/2 inch thick. I get 20 or more out of one. I vacuum seal and freeze. They thaw quickly and are great for breakfast. When I make a seafood au-gratin, I pair it with a thin strip or a petite filet.
Posted on 10/8/23 at 9:53 pm to Btrtigerfan
quote:
Select strips are perfect sliced 1/2 inch thick.
Might as well pry the sole off of one of your dress shoes.
NY strip is a tough cut from the best of cattle. Select NY strip? Hard pass.
Posted on 10/8/23 at 10:03 pm to tiggerfan02 2021
Sous vide it for 2+ hours, and it comes out pretty nicely.
Posted on 10/8/23 at 10:05 pm to KosmoCramer
quote:
How many 1.25" steaks can you cut it into?
Depends on the size of the hunk of meat. They had some larger than others.
Like I mentioned, I got a dozen 1 1/2 in. thick steaks out of the one I got. Others larger, probably as many as 15.
Posted on 10/8/23 at 10:09 pm to gumbo2176
quote:
Depends on the size of the hunk of meat. They had some larger than others.
Like I mentioned, I got a dozen 1 1/2 in. thick steaks out of the one I got. Others larger, probably as many as 15.
Got it. Should have read the entire post
Planning to grab a prime one of those for a big family meal.
Did you knock on the glass and ask for the whole slab, or did they have them out?
Posted on 10/8/23 at 10:12 pm to KosmoCramer
quote:
Did you knock on the glass and ask for the whole slab, or did they have them out?
They had them out in one of the "end aisle" coolers. In the N.O. store it was located on the end of the refrigerated section where they kept the chickens on one side and fish on the other.
Posted on 10/9/23 at 7:23 am to tiggerfan02 2021
quote:
NY strip is a tough cut from the best of cattle. Select NY strip? Hard pass.
Try the 100% Akaushi at Vic and Anthony's and you'll change your mind. One of the best steaks I've ever had before going into A4/A5/etc.
Posted on 10/9/23 at 9:57 am to tiggerfan02 2021
quote:
NY strip is a tough cut from the best of cattle
what planet are you on? Posted on 10/9/23 at 10:07 am to rowbear1922
quote:
what planet are you on?
Exactly. Some of these comments make me wonder if they have ever eaten a steak before that isn't a London broil.
Posted on 10/9/23 at 10:09 am to TDTOM
quote:
Exactly. Some of these comments make me wonder if they have ever eaten a steak before that isn't a London broil.
It’s literally one of the most tender cuts.
Person has no idea about beef or cuts of beef
Posted on 10/9/23 at 10:19 am to rowbear1922
I agree it's generally a tender steak, but it does really shine when sous vide for 2+ hours. And with any meat, it's easy to overcook and turn it into shoe leather.
It adds a bit more tenderness but keeps a good mouth feel. And if you get something prime, it'll have nice marbling for really nice flavor. Could be the best tasting, most flavorful steak you can cook.
It adds a bit more tenderness but keeps a good mouth feel. And if you get something prime, it'll have nice marbling for really nice flavor. Could be the best tasting, most flavorful steak you can cook.
Posted on 10/9/23 at 10:23 am to KosmoCramer
quote:
And with any meat, it's easy to overcook and turn it into shoe leather.
No it’s not, as high heat as you can get, 1 min on each side, rest 5 mins and eat
Posted on 10/9/23 at 10:40 am to rowbear1922
quote:I have never had a tender one. I find them only slightly better than sirloin which I truly dislike. And as to the poster above re: select strips, holy heck those must be terrible.
It’s literally one of the most tender cuts.
Person has no idea about beef or cuts of beef
Posted on 10/9/23 at 10:40 am to rowbear1922
quote:
No it’s not, as high heat as you can get, 1 min on each side, rest 5 mins and eat
You like blue rare steaks?
Posted on 10/9/23 at 10:47 am to AlxTgr
quote:
I have never had a tender one. I find them only slightly better than sirloin which I truly dislike. And as to the poster above re: select strips, holy heck those must be terrible
If you don’t like sirloin, you must only like filet bc strip is the most tender outside of those two. You must hate a ribeye
Posted on 10/9/23 at 10:48 am to KosmoCramer
quote:
You like blue rare steaks?
Pittsburg, yes. Anything over that is over cooked
Posted on 10/9/23 at 10:49 am to rowbear1922
quote:
Pittsburg, yes. Anything over that is over cooked
I don't know about all that.
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