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NY Strip: Cook Whole or Cut-Up?

Ragtop99Ragtop99 Posts: 1,560
I picked up a boneless whole NY Strip of about 5lbs.  I was going to cut it into some nice thick steaks, but now I'm wondering if I should cook it whole. Are there any advantages to cooking it whole?
Cooking on an XL and Medium in Bethesda, MD.


  • Well, you know the advantage to cutting it into nice thick steaks, all that delicious surface area for flavoring/searing. That's the way I'd be headed...

    Should be fun either way, enjoy!

    Finally back in the Badger State!

    Middleton, WI
  • +1 black badger
    Beaufort, SC
  • GrillmagicGrillmagic Posts: 1,546
    I have done them whole several times and they come out great, I also like Rib Eyes done this way.
    Dimondale, Michigan XL BGE
  • I agree with Black Badger. Cut and do individually.
    Clarendon Hills, IL
  • Ragtop99Ragtop99 Posts: 1,560
    I cut it into four 1.5" and one 1.25" steaks. My wife likes hers more done so I made hers thinner. It was nice having the four exactly cut steaks. Made cooking easier. They came out very good. Not sure if I just thought they better because I cut them fresh, or it was really better meat from a new shop. I'm thinking it was the latter based upon the family reaction.
    Cooking on an XL and Medium in Bethesda, MD.
  • EggcelsiorEggcelsior Posts: 14,013
    Ragtop, where did you find it? There is a dearth of butcher shops up here in Frederick, so I am always willing to make a drive.
  • Ragtop99Ragtop99 Posts: 1,560
    @Eggcelsior ; It was at a small chain grocery store in Rockville called Fresh Market .  It was on their Saturday sale.  That was my first time in the store. It's a nice store for foodies, but it is not the solution if you're looking for a true butcher shop.
    Cooking on an XL and Medium in Bethesda, MD.
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