Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

New York Strip

I have cooked New York strips 2 times now and they seem a little tough. I must admit that I usually buy Ribeyes due to the taste and tenderness but Fresh Market had a sale I couldn't pass up. I have cooked on around 600 degrees one time and another 375. Both times the steaks were a little tough. Am I doing anything wrong? I was cooking to medium well. Thanks.
Gulf Coast FL

Comments

  • thetrimthetrim Posts: 508
    Medium Well ain't cool.  Cook it up to about 125 internal.
    =======================================
    XL 6/06, Mini 6/12, L 10/12
    Tampa Bay, FL
  • BigWaderBigWader Posts: 484

    Are you cooking to temp or time?  How done were they both times?  Sometimes NY Strips just aren't marbled enough to help them stay tender - who says lean is better.

    I usually do NY Strips by first bathing in a marinade of balsamic/worchestershire, soy sauce, a dash of hot sauce, dijon, fresh garlic and herbs. Several hours in that bath and they always got flavour if even a bit lean

     

    Large BGE

     

  • MrCookingNurseMrCookingNurse Posts: 3,732
    first off, I find strip to be "tougher" than ribeye. Usually they do not have the marbeling and fat of a ribeye.  Just because you are used to ribeye could be the only problem.

    now, I eat my steak med rare to rare, so med well is always gonna be tough to me


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • grEGGorysgrEGGorys Posts: 154
    Thank you for the replies. I think the next time I will marinate them prior to the cook. I really need to get a thermapen but I spent around $1200 on egg, table and EGGcessories the last couple of months. I am waiting a little bit before spending another $100.
    Gulf Coast FL
  • SkiddymarkerSkiddymarker Posts: 5,403
    NY strip needs some help and it is using a Jaccard. Hit is with this and they are like Rib eyes as far as texture goes. 
    IMGP2620.jpg
    4288 x 2848 - 573K
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • BigWaderBigWader Posts: 484
    edited April 2013
    grEGGorys said:
    I really need to get a thermapen... I am waiting a little bit before spending another $100.


    A thermapen is just a thermometer that gives you a temp superfast.  A $10 digital thermometer will give you the same temp - but may take 10 seconds to give it.  I made fine quality food for many years with my cheapie before the thermapen (which I now love and couldn't be without).

    If you don't have a thermo - get what you can comfortably fit in the budget now - since it is the only way to turn out best quality steak, chicken breasts, pork chops etc.  IMO. 

    I would run away from any analog or dial thermo - they just take too long and get off calibration easy

     

    Large BGE

     

  • ScottborasjrScottborasjr Posts: 1,924
    grEGGorys said:
    Thank you for the replies. I think the next time I will marinate them prior to the cook. I really need to get a thermapen but I spent around $1200 on egg, table and EGGcessories the last couple of months. I am waiting a little bit before spending another $100.

    Spending 100 bucks on a great thermometer is worth it so you don't ruin 500 dollars worth of meat before getting one.

    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • I had this strip last night and it was the best steak I have ever had. No eggasuration!! I filled the directions for the TREX method. I hope this helps.
    image.jpg
    1536 x 2048 - 856K
    Persistence and determination are omnipotent!
  • cazzycazzy Posts: 5,201
    edited April 2013
    I used to love ribeyes, but now my favorite cut is New York Strip. I suggest searing em hot, then roast the rest of the way. Try to shoot for medium at a minimum and don't forget to rest your steaks for 5-10 minutes after you pull em off.

    There are many folks that can cook a perfect steak by feel, so it's possible. You can also use this test to help ya out until you get a thermapen or equivalent:

    http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

    For seasoning, I just use coarse salt and pepper and I drop a garlic butter ball on each steak during their rest.


Sign In or Register to comment.