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re: How would you cook these thick New York Strip steaks?
Posted on 11/24/13 at 11:45 am to Lester Earl
Posted on 11/24/13 at 11:45 am to Lester Earl
They were almost an inch and a half thick. That is thick to me. Seriously they were more than 1 3/8.
This post was edited on 11/24/13 at 3:14 pm
1
Posted on 11/24/13 at 11:49 am to Lester Earl
Watch out Lester. He's in the market for a hand gun to intimidate his haters
Posted on 11/24/13 at 11:50 am to Napoleon
Those aren't an inch and a half
I'm not trolling you.
I'm not trolling you.
Posted on 11/24/13 at 12:06 pm to LuckySo-n-So
quote:
Cooked them in a skillet 5 min. on each side, then finished in a 500 degree oven for 10 minutes.
This is too much for my liking. Don't cook a set amount of time. Cook them to temp.
You can cook them on direct heat for a few minutes on each side and then move them to indirect heat (on the grill) until they reach your preferred temp. This way, you can get the nice little char without burning them.
Of course, I have other ways of getting good grill marks that I won't get into here...
Posted on 11/24/13 at 1:37 pm to pooponsaban
quote:
They have a nice beef flavor.
I'll stand by that response. The flavor of a strip is very different from a rib eye to me. I suspect they do to you, too.
quote:
I love you man
Love you too man - Brothers from different mothers.
quote:
I prefer a ribeye. They have a nice chicken flavor
Chicken? I don't/can't agree with that. Taste it again and get back to me.
Posted on 11/24/13 at 3:12 pm to Deactived
quote:
How much are they per/lb?
$7.99
at Costco
Posted on 11/24/13 at 3:16 pm to Napoleon
I love blue cheese/gorgonzola on steak. I make a blue cheese butter quite often for mine.
Posted on 11/24/13 at 3:17 pm to Caplewood
quote:
Watch out Lester. He's in the market for a hand gun to intimidate his haters
C'mon now, I would only do that in a fit of road rage
Posted on 11/24/13 at 3:18 pm to Gris Gris
quote:
. I make a blue cheese butter quite often for mine.
I love compound butters.
I made a whiskey, cinammon, brown sugar butter for the yam in my picture.
Posted on 11/24/13 at 3:21 pm to Napoleon
quote:
I made a whiskey, cinammon, brown sugar butter for the yam in my picture.
That sounds good. Hmmm...I'm thinking I might like one similar to that made with Frangelica. I like that nutty flavor.
Posted on 11/24/13 at 3:23 pm to Gris Gris
quote:One of my favourite after dinner drinks.
Frangelico
This post was edited on 11/24/13 at 3:30 pm
Posted on 11/24/13 at 3:27 pm to Degas
Mine too and I need to incorporate more in cooking because I'm pretty sure I'm missing out on some good things I could be doing with it. Sweet potatoes sound like a natural pairing to me.
Posted on 11/24/13 at 6:24 pm to Degas
quote:
Besides the obvious, this is probably the best piece of cooking advice out there...let them come close to room temp before applying heat.
While I do this as well, I actually read something a while back saying this is a myth. They tested it, and the steak apparently doesn't reach room temp for a VERY long time.. and you're unlikely to even get it more than a degree or so higher than it was all the way through. I feel like I remember them cooking another straight from the fridge for comparison, and they noticed no difference.
They could be wrong too.. just wanted to throw what I read out there..
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