New York Strip

[Doug Lax]

[QUOTE=JJinID;441401]This is a fun thread...agree with the comments about the quality of meat. I'm so lucky to have Snake River Farms available and so close...


JJ I think that a NY strip shines when it is prime and aged . I prefer it to fillet

white pepper ,black pepper and sea salt the meat speaks for itself

[JJinID]

Originally Posted by Doug Lax

JJ I think that a NY strip shines when it is prime and aged . I prefer it to fillet

white pepper ,black pepper and sea salt the meat speaks for itself

Like this, Doug?

http://store.snakeriverfarms.com/ame...idevmid=340175

[Masterlu]

Jeff... Their steaks are delicious; but I still think they should change their name.

[Mikado463]

Originally Posted by Doug Lax

I think that a NY strip shines when it is prime and aged . I prefer it to fillet

without question, case in point...one does not wrap a strip in bacon ! yet the texture of a great filet can't be topped !

if ever in Montreal I can highly recomend La Queue de Cheval, my first time their almost twenty years ago upon entering the lounge are the bar was lined with Martini glasses packed with ice......I knew I found a home !

[JJinID]

Originally Posted by Masterlu

Jeff... Their steaks are delicious; but I still think they should change their name.

Hmmmm...I'm guessing it is the "Farms" part that is bothering you. The Snake River part can't be it I wouldn't think...

BTW Ivan, I have a 20% off Valentine's Day online coupon code for those NY Strip Steaks if you want me to share it with you!

[Masterlu]

Originally Posted by JJinID

Hmmmm...I'm guessing it is the "Farms" part that is bothering you. The Snake River part can't be it I wouldn't think...

BTW Ivan, I have a 20% off Valentine's Day online coupon code for those NY Strip Steaks if you want me to share it with you!

I'm taking Donna to St Thomas for V-Day, but I appreciate it.

[Pyro]

Originally Posted by jdandy

Doug.......I'm getting the feeling you are all by yourself on this one. If it's a steak at my home, it goes on the grill, medium rare, thank you very much.

Same for me and June.

[GaryProtein]

Suddenly, I have a yen for Peter Lugers.

[Maks]

Originally Posted by JayV

I'm a sucker for a good steak, but to me how you cook it is secondary to the quality of the meat. I'm fortunate enough to live near Ottomanelli's Prime Meats in the West Village of NYC where they dry age their meat for 30+ days and sell strips for $15/ lb.

Sit it on the counter for 45 minutes before grilling, season with salt and pepper, grill on the highest heat your grill can muster until the center is 125 degrees. Equals or betters every steakhouse steak I've ever had...

I agree with the quality of the meat, I'm fortunate enough to live in Chicago which IMO is a great meat city. I live in a condo and don't have access to a grill, but I use a combination of a cast iron skillet on the burner, then my grill pan in the oven. Personally I'm not a big fan of going out for steaks when it's easy to make a proper one at home with little effort.

I'm a rib eye man myself, NY strip would be my second choice. Toss a spud in the oven, make some green beans w/pancetta and shallots and pour a nice glass of red.

[Mikado463]

Originally Posted by GaryProtein

Suddenly, I have a yen for Peter Lugers.

his nephew has a place in Scranton, Pa (Carlos Von Lugers)....quite good, good Lord only knows how it survives in Scranton given the economic times of late.