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

[SMOKEOCD]

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.

If you go to the steakhouses that think all Americans are rich, you can get a great steak. If you’re doing all inclusive, it would depend on the resort and how much you’re paying to be at that resort. I ate steak for lunch almost daily on my last trip. Definitely not Ruth’s Chris, and then there’s my allowance for it being a different country. Chicken tastes different, potatoes taste different, pretty much everything is different.

 

[mneeley490]

If you go to the steakhouses that think all Americans are rich, you can get a great steak. If you’re doing all inclusive, it would depend on the resort and how much you’re paying to be at that resort. I ate steak for lunch almost daily on my last trip. Definitely not Ruth’s Chris, and then there’s my allowance for it being a different country. Chicken tastes different, potatoes taste different, pretty much everything is different.

True. I usually stay at AI's, and have had it in small local restaurants in town, as well as higher price ones. In general, the quality of the Mexican beef is pretty much the same. (I should say that I've seen beef in their grocery stores, and though it looks comparable to US, I haven't had the opportunity to cook it myself.) Of course it will depend on how they make it. Last year at my resort, they had brought in a Santa Maria grill and cooked some very tasty marinated meats on it.

 

[ThermoWorks]

We had a warm day surprise us so I decided to thaw and grill a NYS I had in the freezer for...I dont know, at least 6 months. Reminded me of this thread. I always buy them on sale and those are not usually the best cuts. Still have fairly good luck with them though. I've stopped using the Thermopen because I cant get anything accurate on a steak for some reason, I just go by experience, instinct, timing and touch.

I usually grill a 16 ouncer for me and the wife and trim it all up nicely for plating. This was almost all perfectly tender. I dry brined probably 4 hours? These get tumbled around in the juices before plating, so they pick up some of the loose pepper, etc. on the cuts sides.
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Great lookin steak! It sounds like your Thermapen might be having issues. Send us an email and lets get it in for repair. social@thermoworks.com

 

[mike243]

It’s a real treat to get a first class NYS, if I could get the same quality every time I would eat more of them, ribeye most of the time