NY Strip Chads Post Up

[Anonymous No.19511360]

[Anonymous No.19511367]

I got 6 porterhouse steaks for $7/lb over the 4th as well as idk how many strips. Fuggin' love me some strip steak.

[Anonymous No.19511384]

NY strip steak is overrated and boring.

My favs are ribeye, skirt, top sirloin, flat iron, chuck eye, hanger, and that one surprisingly tender part of top round.

Filet mignon is good but overpriced and overrated because what it has in tenderness it lacks in terms of flavor.

[Prince Bovine No.19511385]

For me it’s the lucky's pepper steak in montecito, ca

[Anonymous No.19511455]

>>19511360
I just like chuck. I cut them up with scissors, into strips, dust them in cornstarch and fry in lard. Simple as.

[Anonymous No.19511492]

Right now it seems flank and skirt are most utility per dollar. Strip is hard to cook well with my setup (pan frying after dry brining). I love me boneless ribeye (only if the cap is sizeable) or tenderloin.

[Anonymous No.19511497]

for me, it's la bistecca alla fiorentina

[Anonymous No.19511530]

>>19511360
porterhouse big = more meat
more meat = better
simple as

[Anonymous No.19511568]

Why do people even like steak?
Every time I've ever had it it's always just been ok at best, a nicely cooked chicken breast is infinitely more juicy, tender, and delicious.
I can't think of a more overrated food.

[Anonymous No.19511583]

T-bone is the superior steak choice by far
you get TWO different cuts in one steak
porter house is nice too

[Anonymous No.19511593]

Why do people even like oranges?
Every time I've ever had it it's always just been ok at best, a nicely ripened apple is infinitely more juicy, sweet and delicious.
I can't think of a more overrated fruit.

[Anonymous No.19511606]

>>19511360
Just made beef cheeks following this https://youtu.be/PzkleIFELik cooked them for 4 hours it was truly delicious.

[Anonymous No.19511686]

>>19511360
NY strip is just the bigger side of t-bone and porterhouse. at least with porter house you get the really tender filet side.

ribeye is till the best.

[Anonymous No.19511691]

>>19511568
>chicken breast is infinitely more juicy
troll. lying shitfaced troll
chicken breast is dry as shit.

[Anonymous No.19511699]

>>19511691
I make a good juicy chicken breast that everything I cook it for friends or family they start accusing me of undercooking since they're all used to dry garbage

[Anonymous No.19511701]

>>19511699
then you did undercook it jack, and your youtube channel is shit.

[Anonymous No.19512218]

>>19511384
NY is best because it consistently has the perfect amount of marbling, and more importantly because I live in an apartment I can't grill so when making a ribeye or porterhouse in my cast iron, all the fat melts and the steaks pretty much boil in lard to be cooked and the taste follows suit.

[Anonymous No.19512227]

>>19511360
T-bone > rump > porterhouse

[Anonymous No.19512454]

>>19512218
It's tallow. Lard is from pigs. And the fat is what makes it taste good.

[Anonymous No.19512472]

I haven't had steak that often because I'm broke as fuck. How different do different cuts of steak actually taste? Is it more of a tenderness/texture thing? 99% of my steak consumption has probably been cheap, marked down sirloin

[Anonymous No.19512489]

>>19512472
Buy a NY strip or a ribeye next time. You'll see it's worth it once in a while. The fat affects both the texture and flavour

[Anonymous No.19512493]

>>19511384
favorite is singular. pick one.
>>19511360
i like all steak but ribeye is my favorite. 1.5 inches or thicker, if it has an adequate fatcap i'll render part of it for variety, but the rest of it gets to stay raw and more delicious.

[Anonymous No.19512503]

>>19512454
Fair point on the melted fat categorization, and while "fat is flavor," is generally true, there is a limit to where it becomes overwhelming. That limit stands a few levels before cooking rib eye, and porterhouse steaks in a cast iron because they boil in melted fat

[Anonymous No.19512513]

>>19512493
It's hard to pick between ribeye, skirt, and flat iron. Maybe I'll go with skirt. So fatty, so flavorful, so delicious. And like no connective tissue hiding in there unlike NY strip.

[Anonymous No.19512718]

>>19512503
Difference of opinion I suppose. My favorite part of a steak is the fat cap

[Anonymous No.19512742]

>>19511360
Love sirloin
Top round is great too.

[Anonymous No.19512770]

>>19512742
Based top round chad.

But top round cant really be cooked like a steak.

[Anonymous No.19512782]

>>19512742
>>19512770
when albertsons had top round, family would get a blue packet of "adolphs" seasoning. marinate it for the wrong amount of time, cook it wrongly 100% of the time, end up with tough thin pieces of what we thought was high class dinner.
but the seasoning/sauce made it worth it. no albertsons around anymore.

[Anonymous No.19512801]

>>19512218
>he doesnt grill indoors
never gonna make it bozo

[Anonymous No.19512807]

Marco told me personally that the best cut of beef is the onglet

[Anonymous No.19512868]

>>19511568
Either your taste buds are fucked or you've only had mediocre steak. Most of my best food memories involve steak. Chicken breast is one of the blandest foods out there and requires a lot of elevation to be memorable. You sound like an asshole and an idiot saying steak is overrated, no one gives a shit.

[Anonymous No.19512884]

>>19511360
>cut called ny strip
>doesn't look like new york
>cut next to it looks like new york
>not called new york strip
absolute state

[Anonymous No.19512890]

>>19511699
lmao it doesn't sound like they're enjoying it dude. I know you're proud of making the world's wettest chicken breast but nobody gives a shit, I'd bet it's bland as hell

[Anonymous No.19512916]

flat iron gigachads literally cannot lose

[Anonymous No.19512935]

>>19512868
>>19511691
Seethe about it, retarded steak niggers.

[Anonymous No.19512952]

>>19511360
>t-bone is actually shaped like the state of new york
>some other pretender cut gets the title for some reason
what gives?

[Anonymous No.19513162]

>>19512890
Might be salty and bland but at least I'm not a nigger (you).

[Anonymous No.19515106]

>>19511384
>>19511686
>>19511492
>>19512218

I bought two ribeyes for the sous vide treatment. One was great and I was about to join the ranks of the ribeye fans. The other I made the next day and it just was full of so much fat that it was inedible. Just thick fat running through every possible bite. Both looked good to me initially before cooking. How do I get a good one?

[Anonymous No.19515119]

Just bought over 6lbs of it at $6.99/lb less a $4 off digital coupon if I spend over $40 so it was $39 for 6.14lbs of strip IE $6.35/lb
I ain't mad at it

[Anonymous No.19515299]

>>19511360
>Sirloin
The working man's choice
>Rib Eye
The "steak lovers" choice. Most overrated IMO
>Porterhouse
The patricians choice
>NY Strip
The simpletons choice
>T-Bone
The "why not just get a porterhouse" choice
>Filet
The "I'm rich and don't know anything about steak so I'll order this" choice

[Anonymous No.19515321]

>>19515299
sirloin is good (because i know how to cook) but nothing wrong with NY strip. it's just a tastier sirloin basically if you avoid the strip of fat

[Anonymous No.19515372]

>>19511360
Rib Eye and NY Strip looks like the Porterhouse cut up.

[Anonymous No.19515409]

>>19515321
Why would I avoid the fat? I like steaks cooked in a pan v cooked over flame so when I get strip, I buy it thick-ish cut and hold the fat side onto the pan to render it before salting and cooking the steak.
It's good.

[Anonymous No.19515410]

>>19511360
The meeting of The Secret Order Of Chuck Eye Bros shall commence

[Anonymous No.19515584]

t-bone steak is clearly the best in terms of taste of the meat but i wish they took out the stupid meme bone

[Anonymous No.19515631]

>>19515409
sounds good

i mention that because I think sometimes when people prefer sirloin it's because they dont want to chew into those bits of fat

im sayin if you cook ny (with the fat on it) then cut it off it's basically just better than sirloin all around. if you leave the fat on after cooking it there is some manner of preference there

[Anonymous No.19515646]

>>19511360
...but the t-bone looks more like New York though lol?

[Anonymous No.19515652]

>>19515646
wat

one side of the t-bone is the ny

[Anonymous No.19515665]

>>19515652
It should be called the Southern Upstate New York strip

[Anonymous No.19515668]

>>19515665
oh i get it

[Anonymous No.19515673]

>>19515106
>it just was full of so much fat.
>How do I get a good one?
that was the good one. if you don't like fat don't get ribeye. ribeye is best steak

[Anonymous No.19515680]

>>19515321
>avoid the strip of fat
why would you do that? that's the best part.

[Anonymous No.19515684]

>>19515680
>>19515631

[Anonymous No.19515690]

>>19515584
>i wish they took out the stupid meme bone
then buy NY strip and a filet mignon. because that's what porterhouse/t-bone is.

>>19515646
it is

[Anonymous No.19515758]

2 minutes to get yourselves educated.
https://youtu.be/SgD-AvvQuEw

[Anonymous No.19515786]

>>19511360
Sirloin fat is nice and chewy with good flavor. porterhouse and t-bone fat is tougher and taste different. ribeye has the best and creamiest fat.

filet mignon is only good for chili or burritos.

[Anonymous No.19515796]

>>19515786
>filet mignon is only good for chili or burritos.
you outta yo damn mind son

[Anonymous No.19515802]

If it ain't a ribeye or porterhouse, I don't want it.

Actually I do, but I'd prefer a ribeye or porterhouse.

[Anonymous No.19515807]

>>19515786
>filet mignon is only good for chili or burritos
I'm not sure you understand what filet mignon is

[Anonymous No.19515825]

>>19515796
I once bought a primal of tenderloin (filet mignon). cut it up in to steaks. quickly found it to be the least flavourful of all steaks. so I cut the meat up in to cubes and made chili and burritos out of it. damn good to. I also do this with ribeye, and even with A5 wagyu.

[Anonymous No.19515837]

>>19515825
it's super tender to eat as a steak though. I dont buy em all the time because I don't think they're worth the cost (and arent *necessarily* better)
but to act like they're just bad as a steak is sour grapes or somehow screwed up the easiest cut

[Anonymous No.19515866]

>>19511360
Based tier
>Sirloin
>NY strip
>Porterhouse
Overrated and Fred Flintstone tier
>Ribeye
>Tbone
Overrated and pretentious tier
>Filet mignon

[Anonymous No.19515880]

>>19515866
>Tbone
>flintstone
lol
You do know that a T-bone is just a small porterhouse, right? It's the same steak, just cut from the tapered/small end of the loin.
And both of those have a "fillet mignon" in it. And wtf is pretentious about a tender, less flavourful steak? It's costly, sure, but at the end of the day, meat is fucking meat and no cut of it is "pretentious."
Ya dingus.

[Anonymous No.19515910]

>>19515410
Based and redpilled. Only true patricians understand.

[Anonymous No.19516022]

>>19515880
Tbone is what boneheaded idiots think is a good steak when porterhouse is the better option.
Filet mignon is pretentious because it's double the price of a regular cut and smaller because richfags think it's somehow a better cut (it's not)

[Anonymous No.19516059]

>>19511385
I should visit when I drive down to Camarillo for work.

[Anonymous No.19516095]

>>19516022
>Filet mignon is pretentious because it's double the price of a regular cut and smaller
That's not what pretentious means.
And saying some cut of meat is "Fred Flintstone tier" to me would impy that it's large? Since... y'know... the scene with the big ass rack of ribs that makes the car lean over. I've heard numerous people refer to florentine and tomahawk steaks as "Fred Flintsone" steaks.
As said, T-bone is smaller than porterhouse so mentioning The Flintstones set up an easily misunderstood analogy. I'm still not quite sure wtf you were trying to get across with it. If you meant "bonehead" why not simply say that?

[Anonymous No.19516188]

>>19511360
>NY strip
>T-Bone is the one that has the shape of NY state
I don't get it

[Anonymous No.19516216]

>>19516188
You know the word "strip" has a different meaning than "state," right?

[Anonymous No.19516220]

>>19516188
It's only called NY strip because it was a popular steak at the Delmonico's restaurant in NY so the steak came associated with NY.

Regardless of the name, NY strip sucks and is overrated.

[Anonymous No.19516237]

>>19511593
Pear masterrace here

[Anonymous No.19516241]

>>19511360
The real steak chad steakpill is the exact cut matters far less than the quality of meat

[Anonymous No.19516324]

>>19515837
no one said I had a bad steak. but it's only strong point is being tender. so it makes great burritos and chili. just brown and add to your chili sauce

viola!

[Anonymous No.19516334]

>>19511360
>As expensive or moreso than a ribeye for less taste and nutrition
NY strip makes good ground beef for hamburgers thoughever

[Anonymous No.19516473]

[Anonymous No.19516821]

>>19516334
No, that’s beef chuck that gets turned into burgers because the shoulder muscles (and the rump muscles) are the most flavorful.

[Anonymous No.19517016]

I picked up a few pounds of round tip, which is supposed to be for milanesa, whatever that is.
I cooked it up on the grill and ate it like a steak, it was still good. Probably a lot better in a burrito.

[Anonymous No.19517063]

>>19511360
For me its the bone-in filet

[Anonymous No.19517996]

>>19511360
I eat only meat every night and ny strip is a dogshit steak. The King of steaks is the ribeye. Prime dry aged ribeye cannot be touched by any other cut of meat.

[Anonymous No.19518268]

>>19516334
Rib eyes cost twice as much for a steak that will be greasy unless you're grilling it

[Anonymous No.19518526]

>>19515410
I was able to cut this steak with a fork, btw. It was delicious

[Anonymous No.19518561]

>>19518268
no steak is ever greasy.

[Anonymous No.19518588]

I hate fatty cuts of steak. The fat is like chewing gum and you either swallow or spit it out.

Sirloin, NY strip and filet mignon are the best.

[Anonymous No.19518633]

>>19518588
this guy fucks

[Anonymous No.19518959]

>>19517996
Ribeye is the IPA of steaks

[Anonymous No.19519006]

>>19518588
Usually means it was overcooked or undercooked. I make my steaks so the fat basically melts in my mouth like butter.
Alternatively, you can cut off the fat and use it for cooking other things, like eggs and potatoes.

[Anonymous No.19519102]

>>19511492
>Right now it seems flank and skirt are most utility per dollar.
Where the fuck are you fron? Skirt steak costs as much as filet mignon by me and flank steaks are catching up fast. It fucking sucks.

[Anonymous No.19519106]

>>19511568
I will eat beef and you can not stop me Rajesh.

[Anonymous No.19519119]

>>19511360
how fat is it? like pork neck or leanier/fatter? I've never had one.

[Anonymous No.19519139]

>>19512884
>>19512952
It's a New York thing. You wouldn't understand it if I explained it to you, so just trust us on this one alright?

[Anonymous No.19519145]

>>19515372
OY VEY SHUT IT DOWN

[Anonymous No.19519481]

>>19511360
>"NY strip"
who do Americans keep making up words? advertisement?

[Anonymous No.19519504]

>>19511360
For me it's a ribeye seared bigly

[Anonymous No.19519542]

>>19519504
>could I get some meat with my fat please?

[Anonymous No.19519612]

>>19519481
Yes.

[Anonymous No.19519635]

>>19519106
Weirdly, I don't care for beef much (especially not ribs or smoked beef like barbecue, sausages/hot dogs etc; beef "bacon" is a bizarre exception to this otherwise infallible rule) but I'll get the occasional hankering for a steak.

I'll absolutely demolish some pork, tho. Don't even care what cut or how it's prepared. I'll fuck up some swine, bruh.

[Anonymous No.19519636]

>>19519542
Not that anon, but no you can't. YOU can't get ANYTHING because you're a FAGGOT.

[Anonymous No.19519641]

>>19519636
NTA, but I'm a legit faggot. I like fatty steaks, tho since I don't eat beef much idk which cuts are good or better than other cuts etc. Don't even know wtf ribeye is but if it's fatty, I'll likely enjoy it.

[Anonymous No.19520161]

What's the best way to prep a steak and why is it "Just chuck it on the grill"?

[Anonymous No.19520289]

>>19520161
its sous vide it, and then reverse sear on the grill

[Anonymous No.19520292]

>>19520289

[Anonymous No.19520297]

>>19520292
Mmm plastic

[Anonymous No.19520298]

>>19520289
>he's not up to date on the latest and greatest steak-cooking methods.

Get on my level, reverse-sear sous vide redditor.
https://www.youtube.com/watch?v=uJcO1W_TD74

>>19520161
Check out the above video.
Also the grill is the shittiest place to cook a steak because with the grill you don't get a nice crust fully covering the steak's surface, you get no fond, and whatever juice and fat gets squeezed out of the meat during cooking is gone forever and can't be retained.

[Anonymous No.19520305]

>>19520298
>let me post a 13 minute monitized video
>because i'm too retarded to develop an argument of my own
considering you cant post OC you clearly didnt even eat steak tonight and your opinion should be discarded like the asian trash in your video

[Anonymous No.19520349]

I just enjoyed a ribeye. where do i go from here. T-bone is a no go from me.

[Anonymous No.19520877]

>>19511568
It's because making "juicy" chicken breast is easier. You just brine it (or buy pre-brined) then cook it to well-done.
Steak takes a bit more finesse to get ot right but if you know how to make a juicy steak with a nice crust it's a lot tastier than chicken

[Anonymous No.19521777]

>>19520877
You don’t even have to brine a chicken breast for it to still be juicy when it’s fully cooked. Stop believing everything stupid youtube cooks tell you as gospel.

[Anonymous No.19521877]

>>19520297
Sous vide doesn't get hot enough to worry about plastic.

[Anonymous No.19522019]

>>19521777
checked
Definitely been true for me that it will retain more moisture when brined.

[Anonymous No.19522519]

>>19511360
I'm more of a porterhouse guy these days
I want to feel the meat

[Anonymous No.19522523]

>>19511360
For me it’s ribeye/filet/skirt

[Anonymous No.19522547]

>>19511360
>no Denver steak
>no Flatiron steak

as i expected. keep eating the boomer cuts and leave the best ones nice and cheap for me. =-}

[Anonymous No.19522554]

>>19512218
>all the fat melts and the steaks pretty much boil in lard to be cooked and the taste follows suit.

you know you can trim the excess fat before cooking, right?

[Anonymous No.19522564]

>>19512807
>the best cut of beef is the onglet

hanger steak is kinda mid. "chefs" like to coom over it to cope with the fact that if they eat the actual good cuts, they hurt their profits.

[Anonymous No.19522568]

ribeye is probably the best though right?

[Anonymous No.19522605]

>>19520289
>>19520298
you're both retarded. kys.

sous vide is only worth it if you're cooking for a large number of people, maybe 30 or more. for the home cook it's a waste of time, money, and counter space for little to no gain in quality and consistency.

grilling over hardwood is objectively the best way to cook a steak. you get a nicely browned exterior, subtle wood smoke flavor, and you can cook to your desired doneness by simply moving to indirect heat. easy peasy. only a retard could fuck it up.

[Anonymous No.19522622]

>>19522019
>Definitely been true for me that it will retain more moisture when brined.

this a completely false and debunked claim. meathead took down brining years ago, and so have plenty of others. the difference in retained moisture is actually negligible, and if there is extra moisture, it's just water diluting flavor.

what actually happens with brine is all the extra salt and sugar cause your mouth to make extra saliva, creating the illusion of more moisture being in the meat. brining has plenty of purposes in the kitchen, but retaining moisture is not one of them.

[Anonymous No.19522626]

>>19522568
you should kill yourself.

[Anonymous No.19523651]

For me its the Sirloin. Thick and juicy. Rich and flavorful. Perfect for grilling.
If Im feeling rich I will go for a filet mignon its just a sirloin but tastier.