Our local store has NY Strip steak on sale for $4.99/lb and I can’t pass on that deal. We really like grilled steaks but how else can the steaks be prepared? Does anyone care to share different recipes using the steaks?
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Our local store has NY Strip steak on sale for $4.99/lb and I can’t pass on that deal. We really like grilled steaks but how else can the steaks be prepared? Does anyone care to share different recipes using the steaks?
The sooner I fall behind...the more time I have to catch up with
slice thin for fajitas
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“If someone has a gun and is trying to kill you, it would be reasonable to shoot back with your own gun.”
― The Dalai Lama, Seattle Times, May 2001
Montreal Steak seasoning ~ grilled rare over light /medium flame. 3 minutes on each side w/ repeated flipping (about 3 or 4 cycles). Plunge cut to inspect middle and stop when you've reached your preference to rare - medium rare - medium - etc. Bourbon on the side
Black pepper and sea salt cooking on the hot skillet with the bacon grease
Cut it up for beef stew, make it like pot roast, or any of the copy cat Asian beef recipes.
At that price, it wouldn't be a bad idea to load up and grind it.
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Just salt and pepper at least two hours before cooking. Slap it on the grill and cook till 135. By the way keep an eye out for chuck. There is a round portion on the bottom of most that is the end of a rib eye. Use it as a steak and the top portion for a roast. Good stuff.
New York Strip? :O That is a travesty! Sacrilege! For that, you shall be cast out among the Vegans!
Skirt steak is the proper cut of beef for fajitas. In lack of said cut, round steak will suffice.
Originally Posted by JonB_in_Glencoe
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That’s a steal. Around here anywhere between $11-14 a pound.
Cavender's Greek Seasoning, applied liberally (literally! As in, how a Liberal would spend your money if they got their hands on it!). Best if kept in a bag overnight but can be cooked immediately in a pinch.
Fire is your friend, but in absence of God's Pure Heat, a well-seasoned cast iron skillet, or griddle, will work. Just before you think the Moo is properly heated, add one pat real, honest to God butter.
Enjoy your bounty, sir! I commend your good fortune!
Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.
At 5 bucks a pound, cut them into stew meat!
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In addition to location of the cut meat is also graded. I jump on steak sales but the lower priced is generally lower quality for both toughness and flavor.
https://www.angus.org/pub/beefchart.pdf
https://barbecuefaq.com/primal-cuts-...h%2F13th%20rib.
https://www.thespruceeats.com/usda-beef-grades-1328658
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There's been mixed results on New York strip steaks that we've gotten hold of. Some were surprisingly not tender.
For possibly tough pieces a technique I tried was flour and seasoning and then searing them in well oiled cast iron just like you would a roast before cooking it. Then stacking them three or four deep with the seasonings in between and baking them that way, all wrapped up. The net result is highly spiced, very flavorful and tender. It's not like having a good steak over a mesquite wood fire among the prickly pears but it's a different kind of good.
With the current popularity of skirt steak, it's no longer less than $5 a lb.
Round steak is too lean for my liking, I say grind that up for burger patties.
A good NY Strip is great fried in a hot iron skillet, and that's what I do. ...But if I was buying a bunch for $5 I wouldn't hesitate slicing some thin, cuz it has enough fat for Fajitas.
that's my 2¢
~~~~~~~~~~~~~~
“If someone has a gun and is trying to kill you, it would be reasonable to shoot back with your own gun.”
― The Dalai Lama, Seattle Times, May 2001
Oh, I like that idea !
~~~~~~~~~~~~~~
“If someone has a gun and is trying to kill you, it would be reasonable to shoot back with your own gun.”
― The Dalai Lama, Seattle Times, May 2001
Reading what you guys are writing is a making me hungry!
Are you kidding?! It's making me want to jump in the bird and buzz off to Grand Prairie and get in on this bonanza!
Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.
Here's what I would do.
https://www.recipetineats.com/irish-...guinness-stew/
the If it is tough, the way mom used to cook venison would work. She cut the steaks thin, 3/8 inch at most. Salt lightly, roll in flour, then into a hot skillet with a touch of bacon grease. When they were lightly browned they went into a crock pot. The left over flour and grease were lightly browned and added to the crock pot. Talk about good meat and gravy. It never came out tough.
Spell check doesn't work in Chrome, so if something is spelled wrong, it's just a typo that I missed.
Thin slice for stir fry...
If tough pound it thin, coat it with your choice of breading, fry in hot oil for chicken fried steak...
Also makes tolerable jerky if tough...
Now, I am REALLY hungry!
Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.
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