What’re you taking? Give me the NY strip all day
NY Strip vs Filet
- Thread starter hootyhoogoknights
- Start date
Coastal Siberia
Poster
a high quality porterhouse is the answer. You get both.
Strip but agree with the above. Filet is just too bland. The fat on the strip makes it the best steak.
I’ve got some massive NY Strips going on the grill in about 3 hours. Can’t wait
TJHall1
Legendary
My 3 year old ate approximately 10 ounces. I was impressed.
I’ve recently been doing Steak Oscar with tenderloin filets that will knock your socks up and down. Did it for two family gatherings over the holidays and everyone cleared their plates. That’s a rarity for both sides of the fam.
That said, I typically judge a steakhouse by their strip.
That said, I typically judge a steakhouse by their strip.
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TJHall1
Legendary
What is steak oscar?
“He’s right you know” gif
Strip I made the other day
I like it all but Ive been on a bone in ribeye or tomahawk chop kick going on 6 months. One chop can be 3 meals easily for me.
Anyone have a secret besides good salt and pepper?
Ive been doing a red pepper, soy, garlic, olive oil marinade. And been crushing it. I dont take pics if my food but i will next time
Anyone have a secret besides good salt and pepper?
Ive been doing a red pepper, soy, garlic, olive oil marinade. And been crushing it. I dont take pics if my food but i will next time
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Yep. Seared in cast iron, pulled and cut and reassembled. Then broiled for 6-7 minutes with butter and rosemary topped on before putting in broiler.
TJHall1
Legendary
Not a marinade but if you don't have high quality steak you can make it more tender by rubbing with lime juice and then throwing on some tenderizer. Seal it up for at least an hour, I usually do all afternoon or overnight, and cook up as you would. Lime juice does an excellent job of breaking down the connective tissue. Just dry it off with a paper towel before seasoning and you don't taste even a hint of lime.
Steak Oscar is your cut of meat topped with crabmeat and an emulsified butter sauce like either a Bearnaise or Hollandaise and topped with an asparagus spear or two.
Yeah i use lime and lemon on rough cuts. I eat everything. Usually if its tough ill just slow roll the shit outta it.
Filet is great w a flavorful Italian side IMO.
Yea, needs something else to bring out flavor.
Libertytiger
Poster
**KC Strip
Pineapple
Legendary
Trusted a Fart and lost
Poster
Give me a Ribeye any day. I am a big fan of any of the good grilled pieces but Ribeye would be at the top of my list.
Mr. Goodtiger
Poster
The strip is definitely better imo, but harder to get right because it’s thinner on one side. But I love a lean cut too on occasion.
Agree with poster above who said they judge a steakhouse on their strip. It’s the best cut when cooked right.
Agree with poster above who said they judge a steakhouse on their strip. It’s the best cut when cooked right.
SmokeHouse423
Elite
when you are searing it use tongs to hold the thinner side off the grill or skillet for
1:30 -2min and one or both sides. It will get you closer to what you are looking for.
That's a pro tip, right there. User name checks out.
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