New York Strip

[Audio 1]

Originally Posted by Masterlu

Buddy... Did you take the full tour? kitchen, wine cellar, etc.

Yes, we did Ivan and it is quite impressive. The night we were there they had 800 reservations, but still managed to easily show everyone around.
It is so crazy that they grow all of their own vegetables and make thier own cheese. Plus they own the more wine than any private owner in the US at over 1 million bottles.

The dessert room is an experience in and of itself, but after the main meal it leaves you beyond stuffed!

[Doug Lax]

Gary,
That is not my work.
My Father had an army buddy that was the cook in the officer's mess . He taught him to do it this way
Sea salt
Fine white pepper
Coarse black pepper
Pan fry on medium in butter

[KingRT]

Berns lost a little PR on the recent article on their farms or lack of...
With that said, they are the best deal going. Not a la carte.
I eat there all the time. I once had a circa. 1860 Port there that tasted like orange turpentine.
I miss the after dinner cigar rooms.

[rlw3]

America test kitchen has a trick of putting steaks(with a little salt and cornstarch i believe) on a wire rack into the freezer for 30 minutes so that a thicker crust can be created without overcooking the middle of your steak

[bdowell]

Originally Posted by rlw3

America test kitchen has a trick of putting steaks(with a little salt and cornstarch i believe) on a wire rack into the freezer for 30 minutes so that a thicker crust can be created without overcooking the middle of your steak

I've tried this recipe with great success

[JBT]

Originally Posted by Doug Lax

Cooking NY Strips in a Cast Iron skillet . Believe it or not I prefer it to grilling it.

I've had great success cooking steaks in cast iron skillet. Heat it up on high heat on stove for 15 minutes. Turn oven on broil and let it heat up. Throw steak in skillet and cook for two minutes on each side. Pull skillet off heat and then put a nice glob of butter on top of steak and put in oven. Depending on thickness I broil it between 3 and 6 minutes. Pull it out of oven and you have a Ruth's Chris style steak. Sizzling. Very good!!!

Ruth's Chris Steak House

But I only cook inside if weather is bad. Lump charcoal on the Weber grill

[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...

[-E-]

That price is incredible for dry aged...

I would never put a steak in the freezer... a proper grill or skillet sears more than adequately. Unless u want a hockey puck on the outside like mortons...

[JBT]

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've ordered beef from Ottomanelli's. Damn good

Ottomanelli Brothers - New York's best prime meat and poultry. Since 1900. Family owned and operated.

In recent months the Whole Foods near my house has been getting some really good USDA Prime Beef 18.99 lb for strips and ribeyes

[JJinID]

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...