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What would you do with these? Really thin "prime" strip steaks.
njl
Posts: 1,123
I was browsing the meat in Publix today, and couldn't not buy these:
I wouldn't normally buy any steaks sliced this thin (I think just under 1/2") except for ribeye, which I'd pound and then slice to make steak sandwiches. These practically look like prime to me. I've no idea how to cook steaks this thin and not overcook them...though perhaps they'd be good candidates for sous vide with a very quick sear (if any) at the end.
Comments
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Hot n fast cook is an option. You could always cut it up and do a stir fry.Sandy Springs & Dawsonville Ga
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slice thin and make chilly cheese steak, or peppers steakLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
I tried using thin sliced NY strips one time before (pounded, then sliced) and it came out super tough...so never again.
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good to know i never triedLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Soup meat for vegetable beef soup. So much flavor will be added to the soup."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Asada.....marinate in a little EVO Lime Cilantro Onion...cook hot and fast dice ...serve on tortilla with grilled onion, cilantro squeeze of lime and a,little avacadoVisalia, Ca @lkapigian
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I’d salt them and rack them so the exterior dries out. Then I’d add my pepper and garlic powder and sear them at like 700 for about 45 seconds to a minute a side.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Another vote for hot and fast up close and personal with the fire , as @Grillin_beers notes. Instant read thermo for the win.And yes, that is top end marbling for choice- You've got this.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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That has steak and eggs written all over them. I’d go a nice med rare....quick sears on both sides.....sunny side up with toast....sand hash browns with onions.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Steak sandwich with Bernaise.
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Something tells me you missed a very informative thread about 1/2” steaks a few months back.
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Sous vide and a quick sear sounds perfect to me. I would use a cast iron skillet or griddle.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Make a long story short - my wife and I frequently love those thin NY strips as well as ribeyes. I have never egged them, but instead I fry them on the stove in melted butter. Then I serve them up on toasted bread with the crust cut off - but not for mine. Just pour the butter and juice on the steaks! Super DELICIOUS!!!Re-gasketing America one yard at a time.
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I got no story but those would be used for Mongolian Beef or Spicy Beef and Broccoli at my house-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:I got no story but those would be used for Mongolian Beef or Spicy Beef and Broccoli at my houseVisalia, Ca @lkapigian
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$13.29 per pound for choice...ouch! And I complain about $5.99 lb for local black angus steak!
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I use thin ribeye, cook it on the griddle or cast iron and slice it up for cheesesteaks.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
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Do a search for 1/2" steaks just kidding...
I vote hot and fastMilton, GA
XL BGE & FB300
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