NY strips can't do, is it just me?

[fxsales1959]

been scanning steak sales with the throwdown and they had some real pretty NY strips. I don't know if its just me but I've never had real good luck making those, regardless of the cook style.
Luckily tri-tips were 5.99/lb

 

[BrianGSDTexoma]

Yeap I agree. Always tough.

 

[smokerjim]

I dont think its it's you, to me they're a hit or miss.

 

[normanaj]

The only time I have had decent strips is when I got them from the meat market that I overnight dry brined,smoked and then reverse seared. But that's a pain when all you want to do is throw a steak on the grill and eat it.

 

[Newglide]

Same, I always see some with great marbling and think they would be great and never turn out for me. They're always tuff

 

[chef k-dude]

Strips are usually what I keep an eye out for. I see people dissing them all the time and never understood it, except I HAVE had a few through history that were tough for no reason. That's not usually the case for me though.

I usually find them at Food Lion here for the best price and they are almost always frozen by me before they are cooked (just because I buy them on sale and the meal plan doesn't include steaks at the moment). When Food Lion puts them on sale the ad always says "tell your butcher your preferred thickness" but the last couple times they already some cut and packaged at 1.25-1.5" thick which is the thickness I'm looking for. I cant get the grill marks I want while keeping the IT med-rare if they are any thinner than that.

I usually grill them on nuclear to 130-ish, then responsibly rest to nearly room temp. The wife and I split a 16oz. usually, so after resting I slice/carve them in about 1/4" thick slices, trimming off fat/gristle. I mop them through any juices left on the carving board before plating. Usually good eats.

 

[uncle eddie]

Agree about the hit or miss on KC Strip steaks. However, I order KC Strip steak at Texas Roadhouse often...and it has always been good.

Luckily, for me, the wife loOoves ribeye so that is all we make at home.

 

[boykjo]

I put them in a glass baking dish, take two forks (one in each hand stabbing in an up down combination) and perforate the steak until its fully perforated (both sides). This helps tenderize the meat. You can add a small amount of baking soda on each side to further tenderize the meat but don't leave it on for too long or the meat will get mushy. Wash it off after 10 minutes, pat dry the steak, marinate or season and cook

Hope this helps

 

[SmokinEdge]

I’ve never been a big fan of strip steak or T bone for that matter especially at the price point. I’d rather have a porterhouse or basically any other sirloin cut. The porter house is the end of the short loin primal closest to the sirloin. For the price vs tenderness and flavor, the top sirloin or better yet the sirloin cap (aka Picanha) is a far better value. The Tri tip is right in there as well.

It’s strange too because the strip steak/T-bone is cut closer to the rib section, but I think they are the worst of the short loin and over priced IMO.

 

[okie sawbones]

Marinate in fresh pineapple juice. The key ingredient is bromelain. This enzyme is the active ingredient that tenderizes meats naturally, breaking down tough protein fibers. As the meat marinates, bromelain gently breaks down these fibers, resulting in a noticeably softer, more tender texture. Marinate one hour and rinse well.

 

[millerbuilds]

I like my beef dry aged, so I will age it myself and dry brine for 24-16 hours before slow smoking and reverse searing. If you want a steak to go from store to grill with no prep, NY strip is not the best choise.

- Jason

 

[jcam222]

I know that for most cheaper strip steaks I find sous vide and reverse sear to be the best way to get a tender steak. I've had nicer strips pretty tasty just grilled though.

 

[Inscrutable]

I know that for most cheaper strip steaks I find sous vide and reverse sear to be the best way to get a tender steak. I've had nicer strips pretty tasty just grilled though.

I was just gonna say the exact same thing … SV and reverse sear usually turns out pretty well.

 

[zwiller]

As of late, my method is to cook steak so rarely that ANY steak tastes good no matter what.

jcam222 and others using SV. I basically view SV for steaks like training wheels. I know how to cook steaks. Is there real merit to it? Some kind of break down happens?

 

[schlotz]

Yeah, strips in general are a tad on the chewy/tough side. Don't do them that ofter anymore. When I have too (family), I use Adolph's on both sides with black pepper and garlic powder. Let 'em sit on the counter for at least 45 min before going on the grill. Adolphs does make a difference.

 

[hoity toit]

been scanning steak sales with the throwdown and they had some real pretty NY strips. I don't know if its just me but I've never had real good luck making those, regardless of the cook style.
Luckily tri-tips were 5.99/lb

Strips just always seem dry and tough even cooked rare.

HT

 

[Inscrutable]

As of late, my method is to cook steak so rarely that ANY steak tastes good no matter what.

jcam222 and others using SV. I basically view SV for steaks like training wheels. I know how to cook steaks. Is there real merit to it? Some kind of break down happens?

Depends on the time. Can make tough cuts incredibly tender with longer times, still at low temps. Have done it even with top and bottom round.

 

[mneeley490]

Get a strip loin when they have them on sale in December, and throw it into an Umai bag for 30 days. After that, trim and cut it up into steaks. They will seem firm, but when cooked, they're tender as all get out.
Here are a couple I pan seared this week. (Still don't have access to a grill yet. But I'm playing with my new Hexclad pans.)

 

[jcam222]

As of late, my method is to cook steak so rarely that ANY steak tastes good no matter what.

jcam222 and others using SV. I basically view SV for steaks like training wheels. I know how to cook steaks. Is there real merit to it? Some kind of break down happens?

I think it's useful for cheap cuts of meat that aren't tender otherwise. I don't do it often though. I usually do ribeye, chuckeye or filets.

 

[sandyut]

Agreed, havent had a good one in quite a while. I feel its the overall drop in beef quality.