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NY Strip

edited 10:25AM in EggHead Forum
Picked up some NICE NY Strips at the market today. About 1 1/4" thick. I'm thinking 3/3/4. Does that sound right?


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    <p />CharDawg, I've always thought they were KC Strips. That method works great. One thing that I like to do is season the steaks and spray with extra virgin olive oil on both sidea and let set at room temperature for 1 hour before cooking. They seem to come out more tender that way.[p]CWM
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