Also, any tips on making the gristle less chewy? Thanks
by Kanye_West_Side
31 Comments
m_adamec
Ribeye >
beckychao
I love NY strip. I know ribeyes are fattier, but nothing hits for me like a NY strip.
You want to make sure you’re rendering the fat in a slow cook. Whether front or reverse sear, you want the steak to spend time in indirect, low heat, whether the oven or the cool side of a grill. Don’t just sear/pan fry your meat. This allows are the intermuscular fat to render. The fat cap as well.
If you have a nice fat cap, make sure to sear that, too.
spiffae
Why is this sub so hooked on these two cuts? I love a hangar, flat iron, chuck eye, flank, and tri tip too! I know that ribeye/NY are good, but isn’t variety the spice of life? (And often a lot cheaper!)
BrodysBootlegs
Average ribeye beats average strip
Best strip beats best ribeye
Mevanski77
If im cooking it ribeye. If its at a steak house Id prefer a strip. Ive had too many bad, grissly, chewy ribeyes from steak houses.
HunterRidgeFarm
Ribeyes 365
Tongue-Punch
Strips are the gateway to fattier steaks.
Even a properly cooked sirloin is tasty and has lots of yummy beefy flavor. C’est la vie.
LakersFan15
Used to be ribeye but my body doesn’t like the fat now that I go older so newyork is my go to now.
RotundFisherman
All steak is good steak.
Ribeye in the best cut.
SlipDifferent8534
Both
Little-Emeralds
Ribeye
Dulce_suenos
Beef.
GainsUndGames07
Strips 100%. I am just not a huge fan of the fattier cuts.
dangshnizzle
A really good ny strip is often better than ribeyes for me.
InsertRadnamehere
Used to be all about Ribeyes when I ate commercial feedlot beef. Switched to grassfed organic years ago and now I’m all about the New York. More flavor. Not as grisly.
neptunexl
NY strip for me. Both are great though
The-Prolific-Acrylic
What are the white squares?
Jazzlike-Many-5404
Depends
Educational_Face6507
prefer ribeye but with the fat rendered tho. its gristly cause you didn’t cook it enough, the fat is still stringy, sear then low and slow.
or just sous vide it if you’re having problems.
AwesomeHorses
Looks amazing
DueConversation5269
Whatever you grillin!
Gyro_Zeppeli13
I thought this was a joke question until I read the comments. It blows my mind that 100% of the answers aren’t ribeye.
Western_Grape_4239
Ribeye
CanadianBacon615
Ribeye.. but at $26/lb on sale it’s a treat. I also don’t eat the fat strip or the “eye”.
bluewing_olive
New York.
Grew up eating wild game 4-5 nights a week. Father is a hunter who always had elk, venison, waterfowl and moose on the table which are much less fatty than beef. I don’t particularly like fat and gristle, so New York is my preference of the two.
xfaye03
I love a good NY hand cut.
ks13219
New York all day long
lcdroundsystem
Rib eye but I love a perfectly cooked ny strip like yours! I made these last night
Ribeyes all the way. And nothing can make the gristle less chewy. You just have to cut/eat around it. Strip steaks usually have some weird hard fat/silver skin lines running through them.
31 Comments
Ribeye >
I love NY strip. I know ribeyes are fattier, but nothing hits for me like a NY strip.
You want to make sure you’re rendering the fat in a slow cook. Whether front or reverse sear, you want the steak to spend time in indirect, low heat, whether the oven or the cool side of a grill. Don’t just sear/pan fry your meat. This allows are the intermuscular fat to render. The fat cap as well.
If you have a nice fat cap, make sure to sear that, too.
Why is this sub so hooked on these two cuts? I love a hangar, flat iron, chuck eye, flank, and tri tip too! I know that ribeye/NY are good, but isn’t variety the spice of life? (And often a lot cheaper!)
Average ribeye beats average strip
Best strip beats best ribeye
If im cooking it ribeye. If its at a steak house Id prefer a strip. Ive had too many bad, grissly, chewy ribeyes from steak houses.
Ribeyes 365
Strips are the gateway to fattier steaks.
Even a properly cooked sirloin is tasty and has lots of yummy beefy flavor. C’est la vie.
Used to be ribeye but my body doesn’t like the fat now that I go older so newyork is my go to now.
All steak is good steak.
Ribeye in the best cut.
Both
Ribeye
Beef.
Strips 100%. I am just not a huge fan of the fattier cuts.
A really good ny strip is often better than ribeyes for me.
Used to be all about Ribeyes when I ate commercial feedlot beef. Switched to grassfed organic years ago and now I’m all about the New York. More flavor. Not as grisly.
NY strip for me. Both are great though
What are the white squares?
Depends
prefer ribeye but with the fat rendered tho. its gristly cause you didn’t cook it enough, the fat is still stringy, sear then low and slow.
or just sous vide it if you’re having problems.
Looks amazing
Whatever you grillin!
I thought this was a joke question until I read the comments. It blows my mind that 100% of the answers aren’t ribeye.
Ribeye
Ribeye.. but at $26/lb on sale it’s a treat. I also don’t eat the fat strip or the “eye”.
New York.
Grew up eating wild game 4-5 nights a week. Father is a hunter who always had elk, venison, waterfowl and moose on the table which are much less fatty than beef. I don’t particularly like fat and gristle, so New York is my preference of the two.
I love a good NY hand cut.
New York all day long
Rib eye but I love a perfectly cooked ny strip like yours! I made these last night
https://preview.redd.it/89x0k7lgfhve1.jpeg?width=4032&format=pjpg&auto=webp&s=9e23e0f6b0e5a7a8a6b64f625ecf22265ddc69e0
Ribeyes all the way. And nothing can make the gristle less chewy. You just have to cut/eat around it. Strip steaks usually have some weird hard fat/silver skin lines running through them.
The ribeye is the GOAT
Ribeye!