Pretty pathetic post because I totally forgot to take pictures.
Cooked one of the Flannery 60 day aged NY Strips today. I’ve had quite a few of them so far after the deal they had earlier in the year.
I’m volunteering away my Man Card when I say, that I have to cut off most of the fat cap, it is way too funky for my taste. But the meat itself, holy cow it is amazing. It is intense, dense but not chewy, and packed with flavor. Yes.
Delish.
take it back to 40-45 days should take care of it. I’ve dialed back the aging and am happy in this range
35 works for me. Love the gamey nutty flavor, but funk for me beyond that.
Had an amazing Lobel’s London broil the other day—more expensive than Flanders but pretty mindbending.
Also been enjoying Snake River Farm Wagyu tritips after a marinade, grill and oven finish.
I believe Lafrieda is based in Jersey but they don’t do pickup afaik. But they have def have 45-60 day.
There’s also The Meat Hook, Dellapietras, and Staubitz in BK. You could also try Eataly.
Cooked Snake River farms american Wagyu (gold grade) sirloin cap last night. I believe this cut is also called Coulotte or Picanha. Bought it from the new butcher at the Tin market in NYC.
While normally I reverse sear it, given it was a thinner cut I decided to do sear first and then get the temperature in the oven to 115. I feel this gives me a more precise control over the temp.
Absolutely sensational piece of meat. Need to find more local butchers that carry snake River farms. Master Purveyor in Hunts food market carry it but they are only open from 3am-11am Monday to Friday.
[quote=“Dinesh_Goyal, post:3167, topic:411”]Need to find more local butchers that carry snake River farms
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I order direct from SRF. Cheaper also.
Dinesh,
Although it’s not always there, I’ve found SNF steaks at Eataly. One of the best steaks I’ve had in the past few years was a SNF rib cap.
Got SRF delivery yesterday. Very impressed with their packaging. Will probably cook a strip today.
You had to go to Panizerra to get those right? I haven’t seen them at the stand at Andy’s but I notice the sign when I drive by on Graton Rd.
Right, was at their little store in Occidental. We had a little time before our dinner reservation at Hazel, and dropped in with no expectations. I got really big eyes when I saw those 60 day beauties and their marbling. I think they had ribeyes with as much age as well, but they didn’t look as spectacular if I remember correctly. Topped it off with a nice two pounder of flap meat. Have to find a reason to go back…
Helluva crust there, …“dteng.” Nicely done.
On deck for tomorrow-Morgan Ranch Wagyu Prime Rib Roast. Really looking forward to this-especially that rib cap-thanks so much for getting this out to us @Carrie_Morgan -
I have one sitting on my counter, defrosting away.
Butter question.
I mostly do prime ribeyes on the gas grill…which can get pretty hot. I’ve melted butter on the steaks immediately after pulling them, but usually don’t bother. I recently witnessed a different twist.
Visiting friends in FL, the chef claimed to be a “steak expert” and grilled up some nice looking NY strips. He smeared butter on the steaks just over half way through the grilling and it flared/burnt almost immediately creating a blackened coating. This seemed kind of wrong to me. Clarified butter maybe but the steaks were coated in burnt milk/butter solids along with the otherwise decent crust.
Opinions? Sear the butter on the steaks during grilling? Butter as they’re removed? Sear with clarified butter?
RT
If you buy good meat the butter part is unnecessary in that example. I only use butter if I am searing in cast iron, 50/50 clarified butter and olive oil with some fresh herbs and spoon it over steak.
If it turned black, that’s never a good thing, at least from my experience. Adam Perry Lang (Charred and Scruffed) takes a Daniel Boulud-like approach with his steaks, using an herbed butter mix and painting it on with a bundle of herbs immediately after flipping a steak, repeating every two mins. Inspiration for APL was watching Japanese chefs build up lacquered/deep flavor they get with eel. That said, it’s more successful over hot coals than open flame.
I’ve tried it a couple of times and liked it, but it’s a little overkill imho, and if I’m grilling a Flannery dry-aged, I’m not excited about doing anything that hides/changes that nutty flavor profile I’m paying more for.
Interesting. Yes, agreed about dry aged steak…and I tend to add nothing but salt/pepper with higher quality prime cuts. I’d imagine APL must use careful heat control to build the lacquering and flavor layering?
My FL host simply incinerated the butter which burst in to flames. The steaks I’ve had in Paris were mostly pan fried with butter and quite dark, but not burnt IIRC. Flavorful, but the quality of the cuts didn’t seem as high, on average, as the steaks we buy here.
RT
