just got home from the grocery store where i picked up some steaks from the "Greenwise" section (Greenwise is the organic / green branding of our local grocery store). I usually don't bother with the "greenwise" stuff, but today they were on sale, so i said screw it to see if i could tell a difference.

When i got home I realized the package was marked "Greenwise Strip Steak Boneless", whereas the regular package usually says "NY Strip Steak Boneless". Is there a strip steak that isn't NY?? Did I buy an inferior cut of meat, or are they just saving label space??

I don't really care either way, I'm just curious if I bought a different cut of meat because I'm not familiar with it.

tia
Original Post
quote:
Originally posted by thirsty man:
Does it matter? We all know a bone-in ribeye is a better steak anyway......

Personally (aside from a Flannery rib cap roast) the bone-in rib eye is my favorite as well. And number 2 is the boneless ribeye. But many different cuts have their purposes. Who would argue a well marinated flank or skirt steak? I think both the loin (strip) and tenderloin (filet mignon) make great (very different, but both great) steaks as well.
New York Strip, KC Strip, Sirloin Strip Steak, Bone-In or Bone-out, they are all the same thing...a steak fabricated from the striploin subprimal from the whole short loin. This is the "bigger" side of a T-Bone or Porterhouse Steak opposite the Tenderloin.

A well marbled, dry-aged strip steak is only topped by a rib cap, or possibly a Flannery hanger steak.
quote:
Originally posted by Bill Tex Landreth:
A well marbled, dry-aged strip steak is only topped by a rib cap, or possibly a Flannery hanger steak.


Bill-

This is thread drift, but how do you cook your hanger steak from Bryan? I haven't had one yet and saw a lot of positive comments (on eBob, before it went private Roll Eyes). Marinate? Not? Thanks in advance.
For my money, nothing comes close to topping a good cut of NY Strip when it comes to steak. Don't get me wrong, I'd never pass up a good Ribeye or Filet, but Strips likely hold all of my top 3 all-time steak experiences. Some ribeyes just have too much marbling for my tastes, though I know that is the reason why several prefer it.

Costco out in AZ has been selling the Prime Strips for well over a year now, and let's just say that my wife and I enjoy a few of those at least 2 to 4 times a month Big Grin
2 4 ounce hanger steaks
1 Tbsp Extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
1 Tbsp water
1/4 tsp salt
Fresh ground black pepper
1 tsp Dijon mustard
Spray olive oil
2 Tbsp water

Preheat the oven to 425°F. Place a large skillet in the oven.

Place the hanger steaks in a bowl with the olive oil, red wine vinegar, balsamic vinegar, tomato paste, water, salt, pepper and Dijon mustard. Toss the steaks well to thoroughly coat with the sauce.

When the pan is hot add the hanger steaks Reserve whatever marinade doesn’t cling to the steaks.

Cook for about 5 minutes and turn. Place the rest of the sauce on top of the steaks. Cook for another 5 minutes for medium rare.

Remove the pan from the oven and place the steaks on a cutting board. Let them rest for a few minutes. While they are resting add the water to the pan 1 tablespoon at a time whisking to create a sauce. Use more water if needed but don’t make the sauce too thin.

Slice the steaks and place it on a plate and top each with half of the sauce.

Serve with Roasted Potatoes Yam Home Fries, and Parmesan Squash

Add Reply

Likes (0)
×
×
×
×