General Flame grilled some NY Strips tonight

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SongExotic2

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And I'm sure Texas Roadhouse sells NY strip and sirloin on thier menu
 

Rambo John J

Eats things that would make a Billy Goat Puke
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I'm sure a NY strip has fat on one edge. Not much but it's there.

I don't recall having a sirloin in the UK with fat on the edge.
Maybe they trim it?
I don't order or buy NY

I prefer flat iron...trip tip...flank steak...ribeye...filet mignon(spendy tho)
 

SongExotic2

ATM 3 CHAMPION OF THE WORLD. #FREECAIN
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What do you have against flavor? Fucking Brits..
If it's too marbled it gets fatty and chewy and you have to fuck around with it

I usually get a fillet mignon if I'm getting a steak. But if there's a weird cut on the menu I'll get it
 

Rambo John J

Eats things that would make a Billy Goat Puke
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Flank, is that the one they use for carne asada?
Yes
I think skirt steak is another name for it...gotta cut it against the grain

But I grill them at home, I rarely order steak at restaurants...so I usually buy big hunks of meat for leftovers
 

SongExotic2

ATM 3 CHAMPION OF THE WORLD. #FREECAIN
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Yes
I think skirt steak is another name for it...gotta cut it against the grain

But I grill them at home, I rarely order steak at restaurants...so I usually buy big hunks of meat for leftovers
I couldn't find that shit over here. The butcher thought I wanted stewing meat. I wound up making carne asada with fillet. It was the most expensive but most delicious tacos ever
 

Papi Chingon

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Oct 19, 2015
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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
Some people call it top sirloin, but that seems like a broad term. You could just ask for a porterhouse, then you essentially have the ny strip on one side a d filet mignon on the other. Everybody wins.
 

Thunderhead

Assman Extraordinaire
Dec 12, 2017
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Thunderhead

Assman Extraordinaire
Dec 12, 2017
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Seared them for 2 min on each side and then placed them on indirect heat for about 5 min. They turned out awesome.

I think a major win was the Kosher salt and fresh cracked black pepper.
Hell yeah, that's all I need on my steak. Salt and freshly cracked pepper. However, I use pink Himalayan salt instead of kosher for the extra trace minerals.