Thank God you did not boil them.And they turned out awesome. Kosher salt and cracked pepper seasoning on both sides. Let them sit for 10 minutes. Threw them on hot coals for 2 min each side, and then put them on indirect heat for about 5 min.
Perfectly done and taste.
Do we have an interpreter? What is ny strip called in England? I was talking about steaks the other day to one of my co workers. I don't see it on the menu here. He guessed it's sirloin but I know better.That's easily my favorite cut of steak.
Seared them for 2 min on each side and then placed them on indirect heat for about 5 min. They turned out awesome.so not directly on coals I see
looks great
In the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as contre-filet. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak.Do we have an interpreter? What is ny strip called in England? I was talking about steaks the other day to one of my co workers. I don't see it on the menu here. He guessed it's sirloin but I know better.
My favorite is filet mignon. I love ribeye too but I wind up wasting all the fatty bit. I do love a good new York tho
We'll just assume you're making this up because you didn't post pics.
Start with cool water and slowly bring it to a gentle 134F for about 2 hoursSteak is supposed to be bloody and cool in the center.
Start with cool water and slowly bring it to a gentle 134F for about 2 hours
Would LOVE to catch them on sale for that price. Best I’ve seen around here is $5.99/lb.What's a decent price you guys pay for NY Strip? I've gotten it for $3.99 a lb boneless here...
I'm sure a NY strip has fat on one edge. Not much but it's there.In the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as contre-filet. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak.
What cut is NY steak?
Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bonesteak or a Porterhouse steak.