How would you guys cook this? I like a medium rare steak, I know typically the suggestions for by strip is 132 or so but these have more marbling than some ribeyes I’ve seen so I was wondering if i should do 137 to render the fat or go lower since it’s a strip steak, I’ll be cooking the bottom one if that helps! Thanks!
by Appropriate-Rip-1776
5 Comments
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decent looking strips. fair price. i would sous vide (or reverse sear) to 131* and charcoal sear. easy peasy
https://preview.redd.it/gt6l5h6pwiuf1.jpeg?width=3024&format=pjpg&auto=webp&s=872cd20edc6f03a14378c862eae0ffaa341a47a9
I love strips because i love rare steaks. My wife got some pretty well marbled ones but I thought theyd still be good low temp. 200 degree oven to 110 internal then seared in clarified butter. They were perfectly medium rare but the white fat through the center of the strip didnt render and kinda ruined it. Id cook them like ribeyes as you mentioned.
https://preview.redd.it/v12eqwis4juf1.jpeg?width=3024&format=pjpg&auto=webp&s=476c1fad6cdbfb80f741249dfbddbee2d73dd54e
The strip on the bottom actually isn’t that great. It’s from the end of the loin where the connective tissue starts to come into the steak. You can see it almost form a little eye in the middle. It will be chewy at best. I worked in a fairly high end meat market and we wouldn’t sell these as New York strips. We called them “junior strips” and sold them for a fairly significant discount ($3-$4/lb off of what we sold NY strip for). In my opinion that steak should not have been sold with the other two which have decent marbling for choice.