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Old 10-30-2008, 03:02 PM   #21
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These were a "leetle" thicker than I wanted, John, but I don't have a slicer or a sharp knife (and the skills) I would trust to cut a decent steak with. I don't do bad on a homemade loaf of bread though (lol).
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Old 10-30-2008, 11:06 PM   #22
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I love food porn!!!

Personally, I've tried to reverse sear method and the forward sear, I cant tell any difference, but maybe Im doing something wrong.
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Old 10-30-2008, 11:09 PM   #23
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I saw an episode of Alton Brown's Good Eats where they showed where all the cuts of beef come from. They said the bigger piece of meat of a T bone is the strip steak and the smaller side is the tenderloin.
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Old 10-31-2008, 06:49 AM   #24
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Yeah, I wasn't really sure if this was technically considered reverse sear, since I think the folks discussing that technique were cooking with an oven indoors, but it seemed like a good way to play with the remote probe thermometer I got for my WSM :^)
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Old 10-31-2008, 08:56 AM   #25
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pacanis, from what i've read, it's called a "ny" strip because of the popularity of the dish "steak delmonico", from delmonico's restaurant in nyc. it's aka a kansas city strip, shell steak, or strip loin.

thecook, alton's (staff is) correct. it's the bigger side of a t-bone or porterhouse.

i just looked at a local market's specials this week. angus porterhouses for $4.99/lb, choice for $3.99/lb.

NOW they're screaming my name.

add a hunk o' bread and bottle o' red, and some grated horseradish, and i'm set.
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Old 10-31-2008, 09:25 AM   #26
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Now that's a sale!

That's interesting that they are also called steak delmonico, since around here delmonicos refer to ribeyes. Usually you will see them called delmonicos in the summer and ribeyes when grill season is over (for most). There goes that regional terminology thing again (lol).
I had always figured that NY strip was NY's "stamp" on the way it was trimmed or where the beef came from. I don't buy into that whole New York thing anyway.... like when someone says they are from New York you are supposed to automatically know the city and not the state, but that's a whole nuther topic.....
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Old 10-31-2008, 09:49 AM   #27
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Quote:
Originally Posted by buckytom View Post
i just looked at a local market's specials this week. angus porterhouses for $4.99/lb, choice for $3.99/lb.

Time to stock up the deep freezer!
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Old 10-31-2008, 09:58 AM   #28
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at one time, long ago, it meant something. a lot of stuff came through the ports here, so the way to get something the quickest, or freshest, or at the best price was from here. now, you can get just about anything shipped anywhere, just as fast.

it is still true with jewelry, especially diamonds, and to some degree with electronics. but those are different kinds of markets.

oh, to be technical about it, a steak delmonico is not just the steak. it's also the name of a dish, which was served in their restaurant. the cut of meat is debatable, but it should be served with a side dish of crusty, cheesy, baked mashed potatoes.
i've heard of delmonico "cut" ribeyes, which are i'm sure as good as the short loin cuts.

and here's the sale: http://shoprite.mywebgrocer.com/Circ...d5bd&uc=8EE7C1
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Old 10-31-2008, 10:14 AM   #29
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There's also an "Ear-Rye-E Canal Strip" --- Served at a place called "Fred's Diner"
Then there's the Kansas City Strip...from...you guessed it Kansas City.
Then the (Country) Club Strip, and the Ambassador (Hotel) Strip.
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Old 10-31-2008, 10:47 AM   #30
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Hmmm, Fred's diner? Everyone up here knows you spell diner "dinor".... It's a regional thing (lol).
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