With NY strip I feel like I have a lot of leeway with cook temp, pan temp, baste time, etc. Seems like I can mess a couple things up and the steak still comes out nice.
by DrPizzaPasta
11 Comments
MetalWhirlPiece
True for any good steakhouse-caliber prime or prime-like cut.
lockednchaste
It’s a very uniform cut in shape and it’s got enough chew to not have expectations of extreme tenderness. It’s always been my favorite.
MagazineDelicious151
She’s a beauty.
solid_ace6
Damn that’s noice
Mozzarella4life_
How do you get such a nice crust while medium rare? My pan’s at like 250C (cast iron), smoking hot but if I go for a crust like yours I just end up overcooking my cut a lot
tropicalpkeasure
It’s only forgiving if it’s over an inch thick
__nullptr_t
Is it just me or is that not a ribeye with a small cap?
lancasterpunk29
good God that made me so hungry….
bushcraft_dave
that’s my fav cut. Nicely done
OffgridDining
Nailed it! 🤌
isramobile
Maybe I shouldn’t go to Japan tomorrow and go to Texas because that’s so beautiful
11 Comments
True for any good steakhouse-caliber prime or prime-like cut.
It’s a very uniform cut in shape and it’s got enough chew to not have expectations of extreme tenderness. It’s always been my favorite.
She’s a beauty.
Damn that’s noice
How do you get such a nice crust while medium rare? My pan’s at like 250C (cast iron), smoking hot but if I go for a crust like yours I just end up overcooking my cut a lot
It’s only forgiving if it’s over an inch thick
Is it just me or is that not a ribeye with a small cap?
good God that made me so hungry….
that’s my fav cut. Nicely done
Nailed it! 🤌
Maybe I shouldn’t go to Japan tomorrow and go to Texas because that’s so beautiful