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NY/KC Strip

GfwGfw Posts: 1,598
edited 8:29PM in EggHead Forum
IMG_0631.JPG
<p />Don't really know what the difference is between a KC strip and a NY strip, but I've kind of decided that anything over 2 inches in thickness should probably be a KC strip - in NY (even when I lived there) I never saw a strip much thicker than about 1.5 inches.[p]Anyway, the one in the picture (about 2.25-2.5 inches) was marinated in equal parts of bourbon, soy and Worchester sauce for about 6 hours. I let the BGE get to about 800, cooked three minutes per side and then let it sit until it hit 130 inside - yes, I also flipped it once during the meltdown.[p]Results? Outstanding![p]What's the best steak? ...the one that you like the best![p]Life is GOOD!

[ul][li]Gfw's BBQ[/ul]

Comments

  • GrumpaGrumpa Posts: 861
    Gordon,[p]You are killing me with those pictures. Stop that![p]A great lookin piece of animal and cooked to perfection.[p]I hope this finds you doing about perfect :~)[p]Bob

  • Gfw,
    I can live with that. Looks great.[p]CWM

  • davidmdavidm Posts: 64
    Gfw,[p]I'm pretty sure that, originally, the difference between a KC strip and a NY strip was that the KC one had the bone left in. These days, however, the bone is usually gone on both and the names are used interchangably depending on whom you want to impress.[p]Finally, useless trivia with a use.[p]David

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