Steak Night

[Magicman]

 

 New York Strip and Smashed Taters. 

[barbender]

I prefer New York Strips, not as much fat on them as Ribeye or Porterhouse.

[Magicman]

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.