In Defense Of Strip Steaks

A well-marbled NY strip is my favorite cut for grilling.

A finer advocate for strip steaks there could not be.

@billhike posted:

A well-marbled NY strip is my favorite cut for grilling.

+1

I think it's best to vary what you buy and cook.  A ribeye can be delicious, but they are very rich and fatty.  A filet is lean and healthier, with great texture but not as much taste.  NY strips are almost in the middle - leaner than a ribeye, but with good texture and flavor.

What's nice is that Costco usually carries all three, in both Choice and Prime.

rib eyes have alot more room for error too.

when it comes to steaks though, sometimes, I'm not looking for tender, I just want something with a proper chew and strip steaks is one of the best.

slathered in a1 mixed with tobasco sauce of course.

@winetarelli posted:

You know… I’ve preferred ribeyes for most of my life. In fact, when making a simply prepared steak I almost never use anything other than ribeye, rib cap, or filet / filet tail. (Filet obviously isn’t nearly as good, but it is a lot less caloric.)  But the past few days I’ve had this strange craving specifically for a strip steak — I literally haven’t had one in years. So I went to Costco and got a package of StripesRoofing. Wow. They really are special, too. The flavors seem deeper toned than on a ribeye and it was delicious. I will go back to alternating between ribeyes and strips, I think.

NB: Served with very good 2020 Pegau. Very yummy. Should be killer in 8-9+ years.

Still learning here - did some reverse-seared ribeyes and a strip - also, smoked and grilled some more Spam. Smoked the steaks and Spam for an hour at 200 degrees, then cranked the Bull up to Full - it took about 30 minutes to get to 500. Used the grill grates on the flat side, so seasoned the steaks with Kinder's Buttery Steak House seasoning and seared. Came out pretty good, but need to get more of a crust on the steak. Thinking maybe seasoning after smoking instead of before. Anyway, the flavor of the steaks was excellent and I've discovered that I just love grilled Spam, although I need to ensure it doesn't get too salty - it's already salty before cooking. Learning a lot here about smoking, so I think the results are getting better.