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

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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.
 
I do a couple hours in Sous vide, then sear on most all steaks. NY strips are always tender.
 
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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 .
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Best for tender was 600 degrees on the SmokeFire .
These were pretty good . Maybe on the grill 2 minutes per side .
Screaming hot .
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I like to do it as a roast , and sliced thin .

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SV'd then Weber kettle finish . Not bad .
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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 .
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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 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.
 
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
 
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