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

[Hijack73]

Not a strip fan. They make a good chicken fried steak if you slice them thin and pound them out. Gonna buy a cuber for the kitchenaid, will be the first time I bought strips since the last time I used some for CFS. Both denver and sirloin cap can be cut to look like strip, and taste a lot better.

 

[Winterrider]

(Still don't have access to a grill yet. But I'm playing with my new Hexclad pans.)

Calling all enablers, mneeley490 needs some help here.

 

[DougE]

I do a couple hours in Sous vide, then sear on most all steaks. NY strips are always tender.

 

[chopsaw]

Love a good SV steak . It's not always a given though .
I was buying the whole loins and cutting my own . Some good , some not . Even with SV .
Cast iron pan sear oven finish is a good bet for flavor .

Best for tender was 600 degrees on the SmokeFire .
These were pretty good . Maybe on the grill 2 minutes per side .
Screaming hot .

I like to do it as a roast , and sliced thin .


SV'd then Weber kettle finish . Not bad .


Best use for me ?
Burgers . On sale . I bought 4 or 5 whole loins , and ground up most of it .
Makes a pretty good burger .

 

[912smoker]

Yeah I shop the sales and bought some strips not long ago.
I wasn't going to say anything but the wife says she strongly prefers the ribeye.
And so do I !

Keith

 

[Fueling Around]

Strip loin used to be my go to for steak. They were always top quality and decent priced. Last package I purchased went the way of chopsaw ... to the grinder.
Top sirloin also used to be a favorite. Last package of prime TS from Costco had one of the chewiest pieces of beef, I've ever eaten with decent marbling.
Still trying to figure out a decent cut. As others have posted the teeter totter has swung, prices up and quality down, way down.

 

[mneeley490]

Calling all enablers, mneeley490 needs some help here.

I'm temporarily in an apartment, until something better opens up in my price range. No deck or patio here.

 

[mike243]

I have had some good strips cooked at home and some tiugh ones, have used everything under the sun but still not as good as a ribeye most of the time, I have a 3 riw Jacard and use it along with pineapple or Adolfs, I really miss the steak flavor they use to have

 

[801driver]

I agree with beef taste being different than years ago. I think the "baby beef" that is sold in most places today has not had time to mature and have a really good flavor as mature older beef. You can look at the small muscle fiber and see the difference from the olden days on most of it. I don't want my beef "aged" on the rack, I want it "aged" on the hoof.

 

[MileHighSmokerGirl]

Give a little pounding with a meat tenderizer. Not real heavy because you don't want to make it thin and flat.

Sprinkle with your seasonings. Flip every 3 minutes till it's where you want it (medium, medium rare, etc).

They'll never be as fluffy as a boneless ribeye but they can be pretty decent.

 

[Elf@shore]

NY Strips:
IMO: They were cooked too hot and also too long !
Its a nice piece of beef if cooked properly.
the only NY I remember was teriyaki marinated , other then that, just grilled?
I worked a few kitchens, we never tenderized any!
If you are going to tenderize, use a spike device to help preserve the meat protein.
Not only it breaks down the meat, it provides a way for the spicing process. without killing the meat texture.
Filets were treated differently, oiled .

 

[Chris_in_SoCal]

This is an old post but my 2 cents. I have cooked many of these but my tastes and cooking have changed over time. No matter the cooking method or marinade, the meat is most important.

I would much rather cook up a Flank steak ( I just bought one tonight) or Skirt steak than a NY strip or most other high priced regular cuts of beef. The regular marbling and way the lines run make it way nicer once it is cooked right.

Tri-Tip is my most favorite cut of beef. I don't think I could ever get tired of it. The sad thing is the price has risen 5X what is was just 10 years ago.

The same can be said with brisket. It used to be a cheap cut of beef but the popularity has made the price skyrocket.

Today if I cook a porter House, NY strip or any other "normal" steaks even on the Santa Maria grill it just does not have the satisfaction that you would expect. Not that they taste bad but they don't taste like gold.

 

[fxsales1959]

Not a strip fan. They make a good chicken fried steak if you slice them thin and pound them out. Gonna buy a cuber for the kitchenaid, will be the first time I bought strips since the last time I used some for CFS. Both denver and sirloin cap can be cut to look like strip, and taste a lot better.

Same here. I think I've had a high dollar NYS in a Vegas restaurant that was good. But with local stock, I've never been real happy with my results. Id rather drop coin if my Italian meat shop has prime sirloin cuts on sale, or old faithful ribeye.

 

[Inscrutable]

If the tariffs on Canada do get eliminated, I’m hopeful beef prices come down some. Something like 75% of Canadian export beef comes here.

 

[mneeley490]

I've had many a steak while vacationing in Mexico. The best places bring in either USDA Prime, or Canadian beef. The others come from local cows, and are so tough, I've often wondered if the cow died of old age.

 

[DougE]

I agree with beef taste being different than years ago. I think the "baby beef" that is sold in most places today has not had time to mature and have a really good flavor as mature older beef. You can look at the small muscle fiber and see the difference from the olden days on most of it. I don't want my beef "aged" on the rack, I want it "aged" on the hoof.

On the other side of that, some of the most tender beef I have ever eaten came from big calves were not weaned yet.

 

[chopsaw]

The others come from local cows, and are so tough, I've often wondered if the cow died of old age.

Yeah ,,, not worth ordering in my opinion . Their idea of beef is way different than ours .
Just full of grisel and connective tissue that you can't chew .

 

[Fueling Around]

I've had many a steak while vacationing in Mexico. The best places bring in either USDA Prime, or Canadian beef. The others come from local cows, and are so tough, I've often wondered if the cow died of old age.

Yet the restriction of importing Mexican beef due to screwworm is one of the many excuses for the escalated prices at the meat counter.