NY Strip Steak

[BlueOvalFitter]

While at Albertsons this morning, waiting on my pain management prescriptions to be filled, I rode around the store on my electric cart checking out their outrageous high grocery prices. I rode to the meat section and they had NY Strip steak on sale for $3.97 a lb. Regular price was $9.99 a lb. I have never eaten it before but it sure looked good. The butcher was placing just cut packages out and I decided to splurge and buy a package. 4-1" thick nice looking steaks for almost $15.
What cut of meat in the cow can this meat be compared to? Is it a tender cut like a ribeye steak? I'm going to marinade one tonight for the grill tomorrow and the rest will go in the freezer.

 

[blufeb95]

It's a more tender sirloin.

 

[zrxkawboy]

I'm guessing you know what a t-bone steak is. The larger side of a t-bone is the NY strip, while the smaller, more tender side is the filet mignon.

 

[Quattro Pete]

 

[BlueOvalFitter]

I'm guessing you know what a t-bone steak is. The larger side of a t-bone is the NY strip, while the smaller, more tender side is the filet mignon.

I have never eaten a T-Bone once. I have eaten a ribeye 2-3 times, filet mignon once, and top sirloin a bunch.

 

[BISCUT]

I'm guessing you know what a t-bone steak is. The larger side of a t-bone is the NY strip, while the smaller, more tender side is the filet mignon.

This!!

My suggestion....

Marinate the steak in a pyrex type dish or bowl for a few hours with fresh ground pepper Himalayan salt garlic and Worcestershire sauce. Cast iron preheat to about 400F. drop some butter in the pan. Sear steak for about 4 to 5 minutes then flip. Add more butter and fresh sprig of thyme. Spoon melted butter up on the seared side and check temp with thermometer. Take off when a few degrees below the desired temp. Let rest for 15 min AT LEAST!! Then slice. \

As said previously, the NY Strip is part of the T Bone. Cooked correctly it is a great piece of meat. BUT do NOT overcook. It does not have the marbling of a ribeye (my favorite). The line between oh my this is awesome and it's a little over cooked is minimal.

Can also be cooked in stainless but I find seasoned cast iron the bomb for steaks like this.

 

[BlueOvalFitter]

This!!

My suggestion....

Marinate the steak in a pyrex type dish or bowl for a few hours with fresh ground pepper Himalayan salt garlic and Worcestershire sauce. Cast iron preheat to about 400F. drop some butter in the pan. Sear steak for about 4 to 5 minutes then flip. Add more butter and fresh sprig of thyme. Spoon melted butter up on the seared side and check temp with thermometer. Take off when a few degrees below the desired temp. Let rest for 15 min AT LEAST!! Then slice. \

As said previously, the NY Strip is part of the T Bone. Cooked correctly it is a great piece of meat. BUT do NOT overcook. It does not have the marbling of a ribeye (my favorite). The line between oh my this is awesome and it's a little over cooked is minimal.

Can also be cooked in stainless but I find seasoned cast iron the bomb for steaks like this.

Thank you Sir.
I have a marinade recipe I have been using for decades. It includes Worcestershire and Teriyaki sauce, along with other added items.

 

[BigD1]

I'm guessing you know what a t-bone steak is. The larger side of a t-bone is the NY strip, while the smaller, more tender side is the filet mignon.

Some times Porterhouse is cheaper, and it's supposed to have a bigger filet than t-bone. Either one is very good.

 

[BlueOvalFitter]

Where can that special steak butter restaurants use, be bought? Or, is there a recipe for it?

 

[4WD]

Steaks ! … when carbon buildup is a good thing …

 

[4WD]

Some times Porterhouse is cheaper, and it's supposed to have a bigger filet than t-bone. Either one is very good.

Yeah … They can be huge …

 

[BISCUT]

Where can that special steak butter restaurants use, be bought? Or, is there a recipe for it?

Make it! Fresh herbs and real butter is better than the powder mix.

And NO WAY Teriyaki on fresh steak. Save that for a rougher meat or a meat past it's freshness.

 

[BlueOvalFitter]

Make it! Fresh herbs and real butter is better than the powder mix.

And NO WAY Teriyaki on fresh steak. Save that for a rougher meat or a meat past it's freshness.

I use very little. Just enough to give it a little bit of flavor.

 

[dblshock]

N.Y.Strip most say the best cut I'd agree.

 

[BlueOvalFitter]

N.Y.Strip most say the best cut I'd agree.

Well, I'm going to find out tomorrow.

 

[mightymousetech]

N.Y.Strip most say the best cut I'd agree.

Sorry, but nothing tips rib-eye.

 

[dblshock]

1" cut on red hot coal 6min.

 

[dblshock]

Sorry, but nothing tips rib-eye.

good second choice..we are talking Angus, right?

 

[BISCUT]

N.Y.Strip most say the best cut I'd agree.

No Sir! Love Ribeye but filet mignon is the bomb! I can cook you a flank steak you'll ditch a strip for. Not knocking a good thick strip but it ain't no mignon!

 

[Rand]

call me unmanly but I like the porterhouse.. just find me a nice big one that looks like the state of ohio and I'm good.

fillet on one side, strip on the other.

meijer's runs porterhouse 6.97/lb alot.
fillet is usually 20$-$24/lb

you could literally buy a porterhouse throw out everything but the fillet side and it would be same cost..... and I dont throw out steak