The NY Strip Steak is...

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Brian Tuite
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The NY Strip Steak is...

#1 Post by Brian Tuite » October 5th, 2020, 2:56 pm

The most over-rated cut of beef ever. There, I said it. pileon
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Re: The NY Strip Steak is...

#2 Post by Al Osterheld » October 5th, 2020, 2:57 pm

I thought that was filet mignon.

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Re: The NY Strip Steak is...

#3 Post by Alex Valdes » October 5th, 2020, 2:58 pm

Brian Tuite wrote:
October 5th, 2020, 2:56 pm
The most over-rated cut of beef ever. There, I said it. pileon
What’s the most under-rated?

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Re: The NY Strip Steak is...

#4 Post by Brian Tuite » October 5th, 2020, 3:01 pm

Alex Valdes wrote:
October 5th, 2020, 2:58 pm
Brian Tuite wrote:
October 5th, 2020, 2:56 pm
The most over-rated cut of beef ever. There, I said it. pileon
What’s the most under-rated?
Sorry, onLy one rating per customer.
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Re: The NY Strip Steak is...

#5 Post by Eric Ifune » October 5th, 2020, 3:22 pm

Most underrated is the Chuck.

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Re: The NY Strip Steak is...

#6 Post by T. Altmayer » October 5th, 2020, 3:23 pm

Not sure what is more over-rated, the filet or the rib-eye. Porterhouse rules followed by the NY strip.
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Re: The NY Strip Steak is...

#7 Post by Brian Tuite » October 5th, 2020, 3:29 pm

T. Altmayer wrote:
October 5th, 2020, 3:23 pm
Not sure what is more over-rated, the filet or the rib-eye. Porterhouse rules followed by the NY strip.
[scratch.gif] You lost me there since the Porterhouse is 1/2 Filet.
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Re: The NY Strip Steak is...

#8 Post by Brian Tuite » October 5th, 2020, 3:30 pm

Eric Ifune wrote:
October 5th, 2020, 3:22 pm
Most underrated is the Chuck.
Pot Roast, yum!
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Re: The NY Strip Steak is...

#9 Post by Scott G r u n e r » October 5th, 2020, 3:35 pm

Al Osterheld wrote:
October 5th, 2020, 2:57 pm
I thought that was filet mignon.

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+1
//Cynic

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Re: The NY Strip Steak is...

#10 Post by Scott G r u n e r » October 5th, 2020, 3:36 pm

T. Altmayer wrote:
October 5th, 2020, 3:23 pm
Not sure what is more over-rated, the filet or the rib-eye.
+1 point for filet. -2 points for Ribeye. You are in the negative, I am sorry.
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Re: The NY Strip Steak is...

#11 Post by T. Altmayer » October 5th, 2020, 4:20 pm

Brian Tuite wrote:
October 5th, 2020, 3:29 pm
T. Altmayer wrote:
October 5th, 2020, 3:23 pm
Not sure what is more over-rated, the filet or the rib-eye. Porterhouse rules followed by the NY strip.
[scratch.gif] You lost me there since the Porterhouse is 1/2 Filet.
Very simple distinction. Filet mignon — when served on its own — is usually butchered way to thick, especially at steakhouses. It comes out in a square cube and is a flabby mess. When left on the bone as part of a porterhouse — which is generally butchered a bit thinner — it cooks more evenly, has a better texture and has more flavor.
Last edited by T. Altmayer on October 5th, 2020, 4:25 pm, edited 1 time in total.
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Re: The NY Strip Steak is...

#12 Post by T. Altmayer » October 5th, 2020, 4:22 pm

Scott G r u n e r wrote:
October 5th, 2020, 3:36 pm
T. Altmayer wrote:
October 5th, 2020, 3:23 pm
Not sure what is more over-rated, the filet or the rib-eye.
+1 point for filet. -2 points for Ribeye. You are in the negative, I am sorry.
Ha, I would guess my opinion of the ribeye is strongly in the minority. I do not love the excess fat in the ribeye.
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Re: The NY Strip Steak is...

#13 Post by Ramon C » October 5th, 2020, 4:26 pm

+n for the filet mignon.
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Re: The NY Strip Steak is...

#14 Post by Michael S. Monie » October 5th, 2020, 4:53 pm

Brian Tuite wrote:
October 5th, 2020, 2:56 pm
The most over-rated cut of beef ever. There, I said it. pileon
It can be the best or the worst. Only get it when prime grade and even then where it is cut off of the loin is all important. With a nickname like "veiny steak", selection of the individual cut can be sublime or a third inedible.
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Re: The NY Strip Steak is...

#15 Post by Brian Tuite » October 5th, 2020, 4:56 pm

T. Altmayer wrote:
October 5th, 2020, 4:22 pm
Scott G r u n e r wrote:
October 5th, 2020, 3:36 pm
T. Altmayer wrote:
October 5th, 2020, 3:23 pm
Not sure what is more over-rated, the filet or the rib-eye.
+1 point for filet. -2 points for Ribeye. You are in the negative, I am sorry.
Ha, I would guess my opinion of the ribeye is strongly in the minority. I do not love the excess fat in the ribeye.

Cut around it like you have to do with that disgusting tendon in the NY Strip.

Fat = Flavor

That’s why Filets need a sauce and Ribeye gets by with S&P
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Re: The NY Strip Steak is...

#16 Post by TimF » October 5th, 2020, 4:58 pm

All cuts matter.
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Re: The NY Strip Steak is...

#17 Post by dcornutt » October 5th, 2020, 5:13 pm

Awesome and one of my go-to steaks. I buy a huge pack of Costco prime strips when I can get them and freeze them. Always a total people pleaser at my house. I had some Linz bone ins that I adored. I think this cut of steak might be my favorite with the bone in. (KC cut) A nice bone in ribeye being second. I can make tenderloin taste good with almost any grade. Costco Choice is hard to beat. Maybe Lafrieda Barrel Cuts or Bryan Flannery would change this perspective. My $0.02.
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Re: The NY Strip Steak is...

#18 Post by Mich@el Ch@ng » October 5th, 2020, 5:32 pm

Picahna and ribeye (tomahawk) are the best cuts.

Nys is def overrated

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Re: The NY Strip Steak is...

#19 Post by Brian Tuite » October 5th, 2020, 5:37 pm

TimF wrote:
October 5th, 2020, 4:58 pm
All cuts matter.
champagne.gif
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Re: The NY Strip Steak is...

#20 Post by Michael S. Monie » October 5th, 2020, 5:50 pm

Mich@el Ch@ng wrote:
October 5th, 2020, 5:32 pm
Picahna and ribeye (tomahawk) are the best cuts.

Nys is def overrated
I much prefer the texture of the strip compared to the ribeye.
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Re: The NY Strip Steak is...

#21 Post by JDavisRoby » October 5th, 2020, 5:52 pm

Strip is best cut for sous vide.
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Re: The NY Strip Steak is...

#22 Post by TimF » October 5th, 2020, 6:02 pm

I honestly think that any cut can be awesome or awful depending on beef quality and preparation. Having said that I usually make strips or ribeyes if we’re just having straight steak. Sometimes the ribeyes are better, sometimes the strips are better. I also make a lot of flanks, usually for wraps. I love the flavor of those.
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Re: The NY Strip Steak is...

#23 Post by m. ristev » October 5th, 2020, 6:09 pm

denver cut is the most underrated
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Re: The NY Strip Steak is...

#24 Post by RyanC » October 5th, 2020, 6:15 pm

... probably my favorite cut. I generally prefer Flannery strip to ribeye. Some strip is boring and in general ribeye may be more consistent. But when the beef is high end and it’s cut well, I often prefer the flavor and texture of a strip to that of a ribeye, which can be fattier than I prefer.
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Re: The NY Strip Steak is...

#25 Post by Michael Sopher » October 5th, 2020, 6:32 pm

One of my faves... esp the Cal Reserve Flannery NY Strips I stocked up on recently. that and the lowly hanger are my top two (Flannery changed my appreciation for the cut). Like me a Porterhouse too. Or a filet when I want a snack. The Jorge is a ribeye and I do like that steak but the extra fat is a bit much. I guess I just like steaks

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Re: The NY Strip Steak is...

#26 Post by Mich@el Ch@ng » October 5th, 2020, 6:44 pm

I just find strips dry out and aren’t too interesting. I made a 24 oz flannery the other day which turned out well, I hit it at high heat for 10-12 min, sliced super thin, then quickly seared the slices which were way below rare. Was pretty delicious. This pic is before the sear.
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Re: The NY Strip Steak is...

#27 Post by Brian Tuite » October 5th, 2020, 7:01 pm

Due to this board Flannery is the only NY Strip I will buy and I feel like a good Tri-tip is much more flavorful and tender. Strips always dry out. The only thing I find them good for is steak sandwiches or salads. Of course YMMV.
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Re: The NY Strip Steak is...

#28 Post by Sean Devaney » October 5th, 2020, 7:48 pm

Not overrated but not my first choice. My ranking:
-Rib Eye
-Rib Steak
-Porterhouse (ideally from a butcher who knows to cut the filet side a little thicker). Don't get fooled by many stores selling "Porterhouse's" that are really t-bones.
-Tri-tip (for a group)
-Hanger (for a group)
-Flank
-NY Strip
-KC Strip
-Fillet
Everything else goes downhill from there but I have had awesome meals from other cuts-it just depends on the preparation.

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Re: The NY Strip Steak is...

#29 Post by JDavisRoby » October 5th, 2020, 8:24 pm

Has anyone else noticed the quality of beef cuts has gone down the last few months? Seem to be cut sloppier, inconsistent and lower grade than price point would suggest.
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Re: The NY Strip Steak is...

#30 Post by James Sanders » October 5th, 2020, 8:38 pm

This is insane. The New York cut is essential. If you think it's over-rated, you are cooking it wrong. Grill it over a hot fire. Thick cut, well seasoned. Slice it, relatively thin, at a slight angle.

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Re: The NY Strip Steak is...

#31 Post by Jay Miller » October 6th, 2020, 4:34 am

Brian Tuite wrote:
October 5th, 2020, 3:30 pm
Eric Ifune wrote:
October 5th, 2020, 3:22 pm
Most underrated is the Chuck.
Pot Roast, yum!
+1

But skirt steak is the best cut. neener

so quick to cook, so much flavor
Ripe fruit isn't necessarily a flaw.

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Re: The NY Strip Steak is...

#32 Post by Brian Tuite » October 6th, 2020, 5:33 am

Jay Miller wrote:
October 6th, 2020, 4:34 am
Brian Tuite wrote:
October 5th, 2020, 3:30 pm
Eric Ifune wrote:
October 5th, 2020, 3:22 pm
Most underrated is the Chuck.
Pot Roast, yum!
+1

But skirt steak is the best cut. neener

so quick to cook, so much flavor
Real versatile too. But all skirt steak is not created equal. I have found that the ones with a color more towards purple than red have so much more flavor and tenderness.
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Re: The NY Strip Steak is...

#33 Post by Mich@el Ch@ng » October 6th, 2020, 5:40 am

James Sanders wrote:
October 5th, 2020, 8:38 pm
This is insane. The New York cut is essential. If you think it's over-rated, you are cooking it wrong. Grill it over a hot fire. Thick cut, well seasoned. Slice it, relatively thin, at a slight angle.
It’s a perfectly good steak, just boring; I prefer a bit more flavor.

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Re: The NY Strip Steak is...

#34 Post by Michael Feldman » October 6th, 2020, 5:47 am

T. Altmayer wrote:
October 5th, 2020, 4:20 pm
Brian Tuite wrote:
October 5th, 2020, 3:29 pm
T. Altmayer wrote:
October 5th, 2020, 3:23 pm
Not sure what is more over-rated, the filet or the rib-eye. Porterhouse rules followed by the NY strip.
[scratch.gif] You lost me there since the Porterhouse is 1/2 Filet.
Very simple distinction. Filet mignon — when served on its own — is usually butchered way to thick, especially at steakhouses. It comes out in a square cube and is a flabby mess. When left on the bone as part of a porterhouse — which is generally butchered a bit thinner — it cooks more evenly, has a better texture and has more flavor.
+1

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Re: The NY Strip Steak is...

#35 Post by Mich@el Ch@ng » October 6th, 2020, 5:49 am

I like porterhouse too but it’s very expensive relative to other cuts.

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Re: The NY Strip Steak is...

#36 Post by Brian Tuite » October 6th, 2020, 5:57 am

Mich@el Ch@ng wrote:
October 6th, 2020, 5:40 am
James Sanders wrote:
October 5th, 2020, 8:38 pm
This is insane. The New York cut is essential. If you think it's over-rated, you are cooking it wrong. Grill it over a hot fire. Thick cut, well seasoned. Slice it, relatively thin, at a slight angle.
It’s a perfectly good steak, just boring; I prefer a bit more flavor.
If I have to slice it thin it I might as well put it between two slices of bread and make a steak sandwich which is my point. If I want to slice my meat thin I’ll cook a Tri-tip and not pay for and fight with a chewy tendon that gets tossed.
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Re: The NY Strip Steak is...

#37 Post by Michael Sopher » October 6th, 2020, 7:05 am

Brian Tuite wrote:
October 6th, 2020, 5:57 am
Mich@el Ch@ng wrote:
October 6th, 2020, 5:40 am
James Sanders wrote:
October 5th, 2020, 8:38 pm
This is insane. The New York cut is essential. If you think it's over-rated, you are cooking it wrong. Grill it over a hot fire. Thick cut, well seasoned. Slice it, relatively thin, at a slight angle.
It’s a perfectly good steak, just boring; I prefer a bit more flavor.
If I have to slice it thin it I might as well put it between two slices of bread and make a steak sandwich which is my point. If I want to slice my meat thin I’ll cook a Tri-tip and not pay for and fight with a chewy tendon that gets tossed.
Chewy tendon? In a NY Strip? There is fat on one side but no tendon. I reverse sear these all the time and they never get dry.

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Re: The NY Strip Steak is...

#38 Post by Brian Tuite » October 6th, 2020, 7:28 am

Michael Sopher wrote:
October 6th, 2020, 7:05 am
Brian Tuite wrote:
October 6th, 2020, 5:57 am
Mich@el Ch@ng wrote:
October 6th, 2020, 5:40 am


It’s a perfectly good steak, just boring; I prefer a bit more flavor.
If I have to slice it thin it I might as well put it between two slices of bread and make a steak sandwich which is my point. If I want to slice my meat thin I’ll cook a Tri-tip and not pay for and fight with a chewy tendon that gets tossed.
Chewy tendon? In a NY Strip? There is fat on one side but no tendon. I reverse sear these all the time and they never get dry.
I cooked two Flannery Ca Reserve NY Strips last night. Before cooking I trimmed off a tendon on the fat cap side of each steak that rivals the one found between unseparated hangers.
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Re: The NY Strip Steak is...

#39 Post by Michael Sopher » October 6th, 2020, 7:37 am

Brian Tuite wrote:
October 6th, 2020, 7:28 am
Michael Sopher wrote:
October 6th, 2020, 7:05 am
Brian Tuite wrote:
October 6th, 2020, 5:57 am


If I have to slice it thin it I might as well put it between two slices of bread and make a steak sandwich which is my point. If I want to slice my meat thin I’ll cook a Tri-tip and not pay for and fight with a chewy tendon that gets tossed.
Chewy tendon? In a NY Strip? There is fat on one side but no tendon. I reverse sear these all the time and they never get dry.
I cooked two Flannery Ca Reserve NY Strips last night. Before cooking I trimmed off a tendon on the fat cap side of each steak that rivals the one found between unseparated hangers.
I cooked a 20oz Cal Res NY Strip two Sundays ago... seared and rendered the fat side. No tendon, nothing at all similar to a hanger.

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Re: The NY Strip Steak is...

#40 Post by Mich@el Ch@ng » October 6th, 2020, 7:50 am

I haven’t noticed a tendon for NYS; I slice all steaks before serving anyways, my main issues are more with lack of flavor.

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Re: The NY Strip Steak is...

#41 Post by Brian Tuite » October 6th, 2020, 8:05 am

Michael Sopher wrote:
October 6th, 2020, 7:37 am
Brian Tuite wrote:
October 6th, 2020, 7:28 am
Michael Sopher wrote:
October 6th, 2020, 7:05 am


Chewy tendon? In a NY Strip? There is fat on one side but no tendon. I reverse sear these all the time and they never get dry.
I cooked two Flannery Ca Reserve NY Strips last night. Before cooking I trimmed off a tendon on the fat cap side of each steak that rivals the one found between unseparated hangers.
I cooked a 20oz Cal Res NY Strip two Sundays ago... seared and rendered the fat side. No tendon, nothing at all similar to a hanger.
Very odd. Every CA reserve strip that I have ever purchased from Flannery has had that tendon. I would’ve taken pictures of them last night if I thought it wasn’t normal. I’ll be sure to document the next ones.
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Re: The NY Strip Steak is...

#42 Post by Brandon R » October 6th, 2020, 8:32 am

RyanC wrote:
October 5th, 2020, 6:15 pm
... probably my favorite cut. I generally prefer Flannery strip to ribeye. Some strip is boring and in general ribeye may be more consistent. But when the beef is high end and it’s cut well, I often prefer the flavor and texture of a strip to that of a ribeye, which can be fattier than I prefer.
This. Of the well-known, common cuts, it's also my favorite. I feel the same about the ribeye as you do, too. However, a rib CAP (cooked properly...close to medium) is transcendental.
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Re: The NY Strip Steak is...

#43 Post by ClarkstonMark » October 6th, 2020, 9:33 am

Mich@el Ch@ng wrote:
October 6th, 2020, 7:50 am
I haven’t noticed a tendon for NYS; I slice all steaks before serving anyways, my main issues are more with lack of flavor.
Not just asking you, asking in general, as I see it all the time in the steak porn thread .....

Why do you all slice your steaks before serving?
Where I come from, where I grew up, people slice their own steak after it is plated. Done that my whole life.
I get it with flank, flatiron, hanger, but not a ribeye, porterhouse, NYS ... why?
Mark Cronmiller
White Lake, MI

Mich@el Ch@ng
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Re: The NY Strip Steak is...

#44 Post by Mich@el Ch@ng » October 6th, 2020, 9:38 am

ClarkstonMark wrote:
October 6th, 2020, 9:33 am
Mich@el Ch@ng wrote:
October 6th, 2020, 7:50 am
I haven’t noticed a tendon for NYS; I slice all steaks before serving anyways, my main issues are more with lack of flavor.
Not just asking you, asking in general, as I see it all the time in the steak porn thread .....

Why do you all slice your steaks before serving?
Where I come from, where I grew up, people slice their own steak after it is plated. Done that my whole life.
I get it with flank, flatiron, hanger, but not a ribeye, porterhouse, NYS ... why?
We serve all meals family style. Also seeing the individual pieces of meat let’s people pick out pieces at the level of doneness that ppl want.

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Re: The NY Strip Steak is...

#45 Post by Eric Michels » October 6th, 2020, 9:53 am

JDavisRoby wrote:
October 5th, 2020, 8:24 pm
Has anyone else noticed the quality of beef cuts has gone down the last few months? Seem to be cut sloppier, inconsistent and lower grade than price point would suggest.
We've definitely noticed here in SoCal. I assume that it is the continued effects of coronavirus disruption. As an example, we regularly purchase beef from Costco. For several months, the selection was very limited and now, while the selection is improved, the quality is variable and generally considerably lower than pre-pandemic. Costco's CFO has noted that they have been forced to rapidly re-work their supply channels and to source from multiple new suppliers in many categories in order to keep the stores stocked. I guess this is the result.

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Re: The NY Strip Steak is...

#46 Post by Sarah Kirschbaum » October 6th, 2020, 11:24 am

Mich@el Ch@ng wrote:
October 6th, 2020, 9:38 am
ClarkstonMark wrote:
October 6th, 2020, 9:33 am
Mich@el Ch@ng wrote:
October 6th, 2020, 7:50 am
I haven’t noticed a tendon for NYS; I slice all steaks before serving anyways, my main issues are more with lack of flavor.
Not just asking you, asking in general, as I see it all the time in the steak porn thread .....

Why do you all slice your steaks before serving?
Where I come from, where I grew up, people slice their own steak after it is plated. Done that my whole life.
I get it with flank, flatiron, hanger, but not a ribeye, porterhouse, NYS ... why?
We serve all meals family style. Also seeing the individual pieces of meat let’s people pick out pieces at the level of doneness that ppl want.
This for sure. In addition, often at our house we'll do 2 or 3 different cuts and encourage everyone to have a few slices of each. Also, unless we have very small strips, a whole steak is too much for my stepson, and often for me, as well as for many of our guests, to eat at a sitting. I find it feels much better to take only what you want, and help yourself to seconds if need be, than get a big piece of meat deposited on the plate and having to leave some. I have a very healthy appetite, and nothing against meat eating, but must admit I don't enjoy getting a huge piece of meat slapped down in front of me. I'd much rather fill my plate with vegetables and salad, and take a few pieces of meat. I think it encourages healthy habits and good portion control, too. People tend to eat what they are given, even if it's more than what they really want.
Sort of ITB - my husband imports a small amount of sake and I help out

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John Davis
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Re: The NY Strip Steak is...

#47 Post by John Davis » October 6th, 2020, 11:56 am

The correct answer for over-rated is filet.
ITB

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Scott G r u n e r
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Re: The NY Strip Steak is...

#48 Post by Scott G r u n e r » October 6th, 2020, 11:56 am

Michael Sopher wrote:
October 6th, 2020, 7:05 am
Brian Tuite wrote:
October 6th, 2020, 5:57 am
Mich@el Ch@ng wrote:
October 6th, 2020, 5:40 am


It’s a perfectly good steak, just boring; I prefer a bit more flavor.
If I have to slice it thin it I might as well put it between two slices of bread and make a steak sandwich which is my point. If I want to slice my meat thin I’ll cook a Tri-tip and not pay for and fight with a chewy tendon that gets tossed.
Chewy tendon? In a NY Strip? There is fat on one side but no tendon. I reverse sear these all the time and they never get dry.

For those that buy in costco packs, there is often an end piece that they try to hide under the pricing label that has a piece of gristle running through it. Not sure if it is from the top or the bottom of the loin, but it is definitely there on one (or both) of the ends.
//Cynic

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Bill Tex Landreth
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Re: The NY Strip Steak is...

#49 Post by Bill Tex Landreth » October 6th, 2020, 12:12 pm

Image

At the 9 to 10 o'clock position is the offending piece of connective tissue on this porterhouse that is on Lobel's site.
Compact Disc and Wine Theft should be reported and prosecuted.

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Al Osterheld
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Re: The NY Strip Steak is...

#50 Post by Al Osterheld » October 6th, 2020, 1:17 pm

The positioning of the connective tissue depends on which section of the short loin yielded the particular New York steak. It's less of an issue if cut from the center loin, near the rib primal, more of an issue if cut from the other end near the sirloin (the end near the sirloin is the same part of the short loin that yields a porterhouse). The connective tissue separates two different muscles. The center cut New York will also tend to be more tender even beyond the gristle, because the muscle in that location does less work.

-Al

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