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New York Strips
TexanOfTheNorth
Posts: 3,951
in Beef
Had a USDA prime strip loin wet ageing for about 6 weeks now. Took it out Friday night and sliced into individual steaks. Did two for Friday night's dinner using the reverse sear method. Cooked indirect until IT hit about 110* and then seared on my CI grid at 700* for about 1 1/2 min. per side. Steaks came out a perfect medium rare and were some of the best I've ever done.
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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada
Comments
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Very nice T-O-N! I really need to get on the reverse sear bandwagon, usually too impatient and just do a direct grill.I am inspired.DavidBBQ since 2010 - Oh my, what I was missing.
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Where the heck did you get USDA Prime in Canada? B-)
Steve
Caledon, ON
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Little Steven said:Where the heck did you get USDA Prime in Canada? B-)---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Don't worry I have heard he hides them pretty well B-)Toronto
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I know the guy and mine has wet aged six weeks too! Planned to lo and slo till 120 for reverse sear, but got distracted with NBA, when I woke up it was 130 IT #-oAfraid to sear too much, did a 30 sec per side sear on CI pan, still came out amazing! John, in spite of the boo-boo mine still looked as pink as yours though.So mad with myself, didn't bother taking any 'after' photos, yes it did happen!canuckland
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TexanOfTheNorth said:Little Steven said:Where the heck did you get USDA Prime in Canada? B-)TOTN - nice looking steaks - anything special for your wet age, other than sealing them up and hoping? I've never gone longer than 2-3 weeks.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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T'was New York strip night here also. I fixed a big one out of this stack that I recently had dry aged for 45 days! Geeeezzz was that good!
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Skiddymarker said:TOTN - nice looking steaks - anything special for your wet age, other than sealing them up and hoping? I've never gone longer than 2-3 weeks.@RRP, I'll probably dry age the next one.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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