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Author Topic: Steak Night  (Read 1022 times)

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Offline Magicman

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Steak Night
« on: December 09, 2022, 06:16:26 PM »
 

 New York Strip and Smashed Taters.  food3
Knothole Sawmill, LLC     '98 Wood-Mizer LT40SuperHydraulic   WM Million BF Club Member   WM Pro Sawyer Network

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Offline barbender

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Re: Steak Night
« Reply #1 on: December 09, 2022, 09:37:31 PM »
I prefer New York Strips, not as much fat on them as Ribeye or Porterhouse.
Too many irons in the fire

Offline Magicman

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Re: Steak Night
« Reply #2 on: December 10, 2022, 07:24:09 AM »
Yup, PatD and I had that exact "fat" conversation yesterday after leaving the meat market.  NY strip is generally not quite as tender as a filet' but much more so than other cuts.  Give it a quick sear in a black iron skillet, into the oven until it reaches 135, and then a ~5 minute rest.

We treat ourselves to a NY every month or so and one is enough for both of us. 
Knothole Sawmill, LLC     '98 Wood-Mizer LT40SuperHydraulic   WM Million BF Club Member   WM Pro Sawyer Network

Never allow your "need" to make money to exceed your "desire" to provide quality service.....The Magicman


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