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Posted on 2/20/21 at 12:54 pm to LSU6262
Bone in, prime NY strip is my fave cut, cooked rare-med rare...
Posted on 2/20/21 at 12:55 pm to LSU6262
I'd choose a good prime ribeye over any other cut of steak.
Posted on 2/20/21 at 1:06 pm to Saskwatch
quote:
Whenever I see strips in the store (prime or choice) they always have that piece of gristle running down the side. If not for that stripe of gristle I'd eat them more often
You can cut it off if you don't like it
Posted on 2/20/21 at 2:03 pm to LSU6262
I've cooked many sirloins that I'd take over most ribeyes I've eaten in my life. But the ceiling for ribeyes is higher.
Posted on 2/20/21 at 2:05 pm to Saskwatch
quote:
Whenever I see strips in the store (prime or choice) they always have that piece of gristle running down the side. If not for that stripe of gristle I'd eat them more often
Reverse sear so it has time to render, then sear in a super hot pan. That fat strip is the best part
This post was edited on 2/20/21 at 7:13 pm
Posted on 2/20/21 at 2:05 pm to LSU6262
New York strip and prime top sirloin have better lean to fat ratios so they are more economic if you're paying for prime, but a chuck end ribeye with a huge cap and relatively small eye has more diversity in texture.
1a NY strip
1b Chuck End Ribeye
1c Prime Top Sirloin
1a NY strip
1b Chuck End Ribeye
1c Prime Top Sirloin
This post was edited on 2/20/21 at 6:47 pm
Posted on 2/20/21 at 2:39 pm to LSU6262
I prefer both to a ribeye to be honest. But I love all 3.
Posted on 2/20/21 at 2:47 pm to GRTiger
quote:
But I'll go with ribeye if the marbling isn't good enough in the strip options.
The problem I find with choice ribeyes is there is often times too much marbling. And some of it isn't even marbling, it's just a huge chunk of fat in the middle of it. I've seen some that are close to 40% fat on them.
Last night was a perfect example at the grocery store. Every ribeye I looked at looked terrible, except for a tomahawk one they wanted $40 for. Bought a couple of NY Strips instead and they were fine.
Posted on 2/20/21 at 3:26 pm to LNCHBOX
quote:
That far strip is the best part
Yep.
Posted on 2/20/21 at 3:31 pm to LSU6262
I’m strip over ribeye everyday but not sirloin... if I’m at good steak restaurant I’ll get porterhouse though
This post was edited on 2/20/21 at 3:34 pm
Posted on 2/20/21 at 3:57 pm to LSU6262
I prefer the taste and texture of a rare NY Strip
Posted on 2/20/21 at 6:58 pm to LSU6262
Prefer a NY Strip over any other cut. A Choice NY Strip is better , to me, than a prime Ribeye. The top sirloin is my second fav, but only prime. Choice is a little too tough / dry.
Posted on 2/20/21 at 8:54 pm to LSU6262
quote:
Does anyone else prefer a New York strip or even a prime top sirloin over a ribeye?
We buy NY strips from the Amish meat counter at the farmer's market. Can't be beat.
This post was edited on 2/20/21 at 8:55 pm
Posted on 2/20/21 at 10:01 pm to LSU6262
Speaking of sirloin, Rouses has choice top sirloin for $2.99 his weekend. I like to buy whole sirloins still in vacuum wrap when they are cheap and age them wet in the bag for two or three weeks. I then cut them into three or four “steaks” about 2 inches thick. They will weigh 2-3 pound each. I grill those till the centers are medium rare and slice them at serving. One steak will feed four. I food saver the remaining steaks. The edges are medium and I can slice those for people that want a medium cut. Drizzle a little melted garlic butter over the slices and it is delicious.
I like strips fine and I love ribeyes too. It is just what mood strikes me at time—and the price!
I like strips fine and I love ribeyes too. It is just what mood strikes me at time—and the price!
This post was edited on 2/20/21 at 10:04 pm
Posted on 2/20/21 at 10:39 pm to LSU6262
If you like a ribeye, but want something cheaper, find a grocery store with a real butcher. You're going to ask them for a chuckeye steak. Chances are they have it set aside to take home themselves.
Posted on 2/21/21 at 12:16 am to LSU6262
I agree. Yes, the ribeye has more fat and is more tender, but...
1.) I prefer the resistance / chew of a strip or sirloin to the softness of a ribeye.
2.) Both the sirloin and strip have a stronger "beef" flavor than the ribeye.
1.) I prefer the resistance / chew of a strip or sirloin to the softness of a ribeye.
2.) Both the sirloin and strip have a stronger "beef" flavor than the ribeye.
Posted on 2/21/21 at 7:27 am to JDGTiger
I'm going to try that.
Posted on 2/21/21 at 7:58 am to LSU6262
i do truly enjoy the super-iron/meat flavor of a sirloin the best sometimes, and it used to be my favorite steak profile, but no...ribeye
also, i have had very low success with strips. they're a distant 3rd for me in this trio
also, i have had very low success with strips. they're a distant 3rd for me in this trio
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