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New York Strip
Comments
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Medium Well ain't cool. Cook it up to about 125 internal.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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
Toronto, Canada
Large BGE, Small BGE
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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_______________________________________________XLBGE
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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
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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.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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
Toronto, Canada
Large BGE, Small BGE
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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.Persistence and determination are omnipotent!
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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.
Just a hack that makes some $hitty BBQ....
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