NY Strip. Still turned out a bit chewy despite being cooked exactly how I intended. Did I cut with the grain??
Seared in pan then put in the oven at 250 until 130 ish internal then rested for 10 minutes. It was still very good, but not as tender as I expected. Maybe I am used to ribeyes and these aren’t as fatty as I’m used to?
by SaberliciousV
34 Comments
TwiceUponATaco
Strip is not as tender as ribeye
Major_Replacement905
I’d devour it. Looks really good
werkitlikeferkit
Those slices are too thick, friend. Let the sharp knife do more of the work for your not sharp teeth.
WhooooooCaresss
Looks perfect. No idea what that onion mixture is that you put on it
It’s cooked great. N.Y.’s can be inconsistent. Nothing to do with your cooking.
DLoIsHere
NY strip is my fave. I find that for any steak that’s not tender, it’s an easier chew if I slice very thinly.
Creepy_Spite_3898
Strip is generally not the most tender
Mollythemuttsdad
Sometimes they be like that…
Evening-Walk-6897
The meat also is not marbled enough.
HuckleberryHuge3752
Not well marbled meat, making it a little tougher. Also, strip not a tender as ribeye or filet. Still looks good to me
Curlymoeonwater
Strips are so flavorful but not the most tender. My preference for almost any steak is to slice across the grain, thinner than you did and at a 45 degree angle. Yields a wider interior of the steak for sauces to coat.
Reylus12
It’s a meatier/chewing cut
uber_pee
When I get a ny strip I find them to be perfect to use in a sous vide followed by a very very fast and hot search.
TheCluelessRiddler
As a NY strip lover, I’d sell this to myself. Looks amazing 🤌🏻
OrlandoOpossum
That topping looks like when my Great Dane throws up a sock. Sear looked good though
Holiday_Swordfish187
The grain is kind of at a diagonal. Cut at a bit more of an angle.
ChemistBubbly8145
They are a little tough, have to zip lock bag them and hit with a tenderizer mallet to get a better bite. Just don’t pound it too hard🤣
Daliban4lyfeDAWG
What is that slop you put on top of it?
SnaxMcGhee
Meh, looks pretty good to me!
viper_dude08
Steak looks good and technique is spot-on. Some strips are just tougher.
May I suggest adding a bit more cream to your “sauce” to make it ‘saucey’, it looks a in between caramelized onions as a topping and an actualsauce. And add a green vegetable, some green beans would go very nice here.
Own-Chocolate1493
Cut it across the grain
Matsunosuperfan
I don’t care much for NY strip for this reason. I always find it a bit tough and the flavor payoff isn’t worth it. Maybe I’m just buying bad ny strips?
spkoller2
You’re cool, that’s pretty much how everyone cuts them. It depends on the steer really. We mostly buy prime steaks. Make sure it choice or better and or grain finished, look for obvious marbling
staticattacks
Cut your steak on a bias and you’ll never cut with the grain
Flimsy_Situation_
The steak alone looks good. The entire plate looks disgusting tbh
lostgravy
Looks great!
jfourkicks
It looks amazing. Just slice thinner. Also, please don’t make me gag with another picture of your onion/mushroom/gravy topping again. Good job!
BRC93128
IMO narrower strips are generally more tender.
capecodchef
Cutting it on the bias will give it a far more tender chew. Cooked it perfectly. Cut it poorly. Easy fix next time.
Mikey_Wonton
My guy, that is going to be quite the shit when it emerges you.
Mountain_Ladder_4906
Why is there a cows stomach on it?
Smart-Purpose250
NY Strip is a unique cut of meat. It has the fat on the outside, which needs to be rendered to make it tender, but the loin on the inside it very sensitive to cooking. The bone has been cut away, so you don’t have any of that fat. I like to cut to cut the fat off first, render it slowly, then turn that heat up and cook the meat on sear for 3-4 minutes on each side. IMHO, I like my cast iron for this sear, though there are several options.
34 Comments
Strip is not as tender as ribeye
I’d devour it. Looks really good
Those slices are too thick, friend. Let the sharp knife do more of the work for your not sharp teeth.
Looks perfect. No idea what that onion mixture is that you put on it
Cut thinner and at an angle
[https://youtube.com/shorts/LmmXlwE1_MY?si=kAgaA5AMM6Ej1xZG](https://youtube.com/shorts/LmmXlwE1_MY?si=kAgaA5AMM6Ej1xZG)
https://preview.redd.it/ib46xhxze75f1.jpeg?width=1290&format=pjpg&auto=webp&s=3e93ff3f46a3571f7d155a7c86664a4ffa79f48f
It’s cooked great. N.Y.’s can be inconsistent. Nothing to do with your cooking.
NY strip is my fave. I find that for any steak that’s not tender, it’s an easier chew if I slice very thinly.
Strip is generally not the most tender
Sometimes they be like that…
The meat also is not marbled enough.
Not well marbled meat, making it a little tougher. Also, strip not a tender as ribeye or filet. Still looks good to me
Strips are so flavorful but not the most tender. My preference for almost any steak is to slice across the grain, thinner than you did and at a 45 degree angle. Yields a wider interior of the steak for sauces to coat.
It’s a meatier/chewing cut
When I get a ny strip I find them to be perfect to use in a sous vide followed by a very very fast and hot search.
As a NY strip lover, I’d sell this to myself. Looks amazing 🤌🏻
That topping looks like when my Great Dane throws up a sock. Sear looked good though
The grain is kind of at a diagonal. Cut at a bit more of an angle.
They are a little tough, have to zip lock bag them and hit with a tenderizer mallet to get a better bite. Just don’t pound it too hard🤣
What is that slop you put on top of it?
Meh, looks pretty good to me!
Steak looks good and technique is spot-on. Some strips are just tougher.
May I suggest adding a bit more cream to your “sauce” to make it ‘saucey’, it looks a in between caramelized onions as a topping and an actualsauce. And add a green vegetable, some green beans would go very nice here.
Cut it across the grain
I don’t care much for NY strip for this reason. I always find it a bit tough and the flavor payoff isn’t worth it. Maybe I’m just buying bad ny strips?
You’re cool, that’s pretty much how everyone cuts them. It depends on the steer really. We mostly buy prime steaks. Make sure it choice or better and or grain finished, look for obvious marbling
Cut your steak on a bias and you’ll never cut with the grain
The steak alone looks good. The entire plate looks disgusting tbh
Looks great!
It looks amazing. Just slice thinner. Also, please don’t make me gag with another picture of your onion/mushroom/gravy topping again. Good job!
IMO narrower strips are generally more tender.
Cutting it on the bias will give it a far more tender chew. Cooked it perfectly. Cut it poorly. Easy fix next time.
My guy, that is going to be quite the shit when it emerges you.
Why is there a cows stomach on it?
NY Strip is a unique cut of meat. It has the fat on the outside, which needs to be rendered to make it tender, but the loin on the inside it very sensitive to cooking. The bone has been cut away, so you don’t have any of that fat. I like to cut to cut the fat off first, render it slowly, then turn that heat up and cook the meat on sear for 3-4 minutes on each side. IMHO, I like my cast iron for this sear, though there are several options.