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Message
re: New york strip vs Ribeye
Posted on 7/1/18 at 4:50 pm to BoogaBear
Posted on 7/1/18 at 4:50 pm to BoogaBear
I'll take a prime strip over a prime ribeye, or any other steak for that matter with exception for the stupid expensive Jap stuff that I've had once, any day of the week. I will take a non-prime ribeye over the non-prime strip you'll find in your local kroger or whatever.
0
Posted on 7/1/18 at 4:52 pm to BoogaBear
quote:
If you were to cook a ribeye and new york strip to your liking and blind taste test them, do you think you could tell the difference?
Easily. Two amazing cuts of beef, but two very different cuts of beef when it comes to eating.
Posted on 7/1/18 at 4:56 pm to Centinel
Speaking of amazing, how bout Lorddaver’s 3 1/2 year steak debate bump.
Posted on 7/1/18 at 5:01 pm to BoogaBear
I prefer a ribeye. The fat gives it more flavor. I'm about to grill some around 6 actually
Posted on 7/1/18 at 7:10 pm to BoogaBear
I eat both frequently. I could definitely tell the difference. The strip is typically tougher but not too tough. When i want a milder, lighter flavor i have a strip steak.
This post was edited on 7/1/18 at 7:11 pm
Posted on 7/1/18 at 7:13 pm to Pandy Fackler
I'm 60 / 40 in favor of ribeye
Posted on 7/1/18 at 7:30 pm to BoogaBear
I'll take the strip, though I have never done the test.
Bought a whole New York strip loin the other day. Trimmed it and sliced off 13 steaks and some spare meat. Grilled 5 this weekend, will do the rest on the 4th.
78 bucks and about 90 minutes work.
Bought a whole New York strip loin the other day. Trimmed it and sliced off 13 steaks and some spare meat. Grilled 5 this weekend, will do the rest on the 4th.
78 bucks and about 90 minutes work.
Posted on 7/1/18 at 7:42 pm to Neauxla
quote:
I haven't had a sirloin in years. I should try one again. They sell prime sirloin at costco
I like to get a big grass fed sirloin and put chimichurri on it
Posted on 7/1/18 at 8:29 pm to BoogaBear
Just give me a nice T-bone, and I won't have to make a choice!
Posted on 7/1/18 at 8:34 pm to BayooBandit
quote:
Just give me a nice T-bone, and I won't have to make a choice!
Nah.
The best steak I ever tasted was a dry aged prime strip.
I will take either a strip or ribeye all day every day. The ribeye needs to be of high quality though or it seems to be lesser.
Posted on 7/1/18 at 10:23 pm to ssgtiger
A lady that’s the head of beef for the FDA was on the freakonomics podcast.
She said that her favorite cut was the Strip. Most flavor.
She also said that they are all different and up to you to decide.
Filet: Most tender but less flavor
Ribeye: balance of flavor and can be tough in the middle. But the ribeye cap is probably the bet small cut of beef there is.
Strip: is the most flavor and slightly tougher than the ribeye overall.
She said that her favorite cut was the Strip. Most flavor.
She also said that they are all different and up to you to decide.
Filet: Most tender but less flavor
Ribeye: balance of flavor and can be tough in the middle. But the ribeye cap is probably the bet small cut of beef there is.
Strip: is the most flavor and slightly tougher than the ribeye overall.
Posted on 7/1/18 at 10:26 pm to The Levee
To me, a ribeye is hard to beat if it’s prime and well marbeled in the center. But only if you can get it on a grill that’s over 500 degrees or higher to essentially melt all of the fat.
You can also accomplish this with a sous vide if you cook it long enough. The fat starts to break down.
Another plus for the ribeye is that it absorbs marinade better than any other cut if you want some extra flavor
You can also accomplish this with a sous vide if you cook it long enough. The fat starts to break down.
Another plus for the ribeye is that it absorbs marinade better than any other cut if you want some extra flavor
Posted on 7/2/18 at 2:11 am to The Levee
Strip hands down. Better flavor and texture. Cook to the rare side of medium rare and there's few things in the world that taste better.
Posted on 7/2/18 at 9:56 am to notiger1997
quote:
I will take either a strip or ribeye all day every day. The ribeye needs to be of high quality though or it seems to be lesser.
This is key IMO
A mediocre ribeye to me is gross, as it won't be well marbled and you just end up with chunks of fat
A high quality ribeye is excellent
Posted on 7/2/18 at 10:07 am to Paratiger
quote:
Crescent City Steak House on Broad makes a really good NYS.
Indeed they do. Love that place.
And, on topic, I prefer Ribeye... but it's a close call.
Posted on 7/2/18 at 10:14 am to Martini
quote:Maybe you can
I can tell the difference. It is a different flavor and texture
But I think people would be shocked how hard differentiating foods is in a blind taste taste.....
Alot of people would be shocked how much your sight/preconceived biases play a part in food tasting
Posted on 7/2/18 at 10:30 am to lsupride87
There’s a reason why blind tests are standard for wine competitions.
Posted on 7/2/18 at 10:37 am to TH03
quote:Yep.
There’s a reason why blind tests are standard for wine competitions.
I did a blind tasting once and my results were way off from what I would have told you
Posted on 7/2/18 at 10:40 am to lsupride87
I kill blind tests.
My wife in insane though. That’s what the somm 3 test is, all blind tests. Have to give region, varietal, vintage, etc. it’s insane.
My wife in insane though. That’s what the somm 3 test is, all blind tests. Have to give region, varietal, vintage, etc. it’s insane.
This post was edited on 7/2/18 at 10:41 am
Posted on 7/2/18 at 11:07 am to TH03
quote:
That’s what the somm 3 test is, all blind tests. Have to give region, varietal, vintage, etc. it’s insane.
I would be like:
"hmm... this one is colder so its probably a white wine"
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