Steak on the grill

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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).
 
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.
 
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.
 
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 :^)
 
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.:chef:

add a hunk o' bread and bottle o' red, and some grated horseradish, and i'm set.
 
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.....
 
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/Cir...891c432-d9e0-4e31-909a-e848c7d7d5bd&uc=8EE7C1
 
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.
 
Hmmm, Fred's diner? Everyone up here knows you spell diner "dinor".... It's a regional thing (lol).
 
Looks good.. My favorite steak has become the Flat iron cut. Great flavor, lean, tender... a very tasty piece of beef..
 
pacanis said:
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).
Click to expand...

I love em thick pacanis,
Harder to overcook that way! As for slicing, just purchase one decent quality chefs knife (as large as you are comfortable with) and have a go at it! Practice makes perfect and I've never messed up so bad that it couldn't be eaten. Although some of them looked as if I really tried...:ermm:
 
My local Krogers has whole Beef Sirloin tips $1.99 a pound.
I don't have room in my freezer, dammmit!

But I could probably eat it all in a week, right? Breakfast. Lunch. Dinner.

I love steak.

Yours look delicious!
 
Thanks guys. :)

John, I'm actually in the market for a good chef's knife, I just haven't asked yet. All the places here that usually specialized in that stuff are no longer around, so it looks like I'll be internet shopping for a knife :wacko: Once I get some "pointers"...... but that's a whole nuther thread :LOL:
 
I have two 8" chef's knives here at home. For most of my projects, those work fine. At work, I have a 10" chef's knife. I can cut steaks off of just about any cut with that knife. However, when I'm cutting ribeyes off a prime rib clod, I prefer to use my hollow-ground carving knife. The blade on that thing is 15" long, plus another 4" for the handle. I prefer that knife as I can trim the fatcap from end to end, working my way towards the "lip". Also, that knife is easy to slice through meat with, as that's what it's designed to do. The hollow-ground feature really does reduce the drag.

Pacanis, have you read through the knives sub-forum? There's a LOT of good info there. But, in all honesty, finding the right knife means you need to get your hand on one, and at least make some cutting motions so that you'll know how that knife fits your hand.
 
AllenOK said:
I have two 8" chef's knives here at home. For most of my projects, those work fine. At work, I have a 10" chef's knife. I can cut steaks off of just about any cut with that knife. However, when I'm cutting ribeyes off a prime rib clod, I prefer to use my hollow-ground carving knife. The blade on that thing is 15" long, plus another 4" for the handle. I prefer that knife as I can trim the fatcap from end to end, working my way towards the "lip". Also, that knife is easy to slice through meat with, as that's what it's designed to do. The hollow-ground feature really does reduce the drag.

Pacanis, have you read through the knives sub-forum? There's a LOT of good info there. But, in all honesty, finding the right knife means you need to get your hand on one, and at least make some cutting motions so that you'll know how that knife fits your hand.
Click to expand...

I'm afraid...... :ermm: :LOL:
Seriously, those folks seem so technical I've been holding off, especially because the advice will probably be similar to yours, get my hands on a knife, and as I said, that's impossible around here as far as I know. The kitchen tools store closed years ago. My option would be to order several that look like I'll like them, then send the ones I don't like back. The way I firgure it, since I have no knife skills to speak of, I wouldn't know what I was looking for anyway. I'm sure I could be comfortable adapting to anything I order.
I've been browsing through some knife stores online and the time will come when I will ask someone to point me in the right direction. Maybe I'll click on the knife forum today and see if someone already asked my questions.

Thanks
 
Be afraid. Be VERY afraid!

Yes, there's a LOT of technical stuff on that board. People who make their living using knives, or sharpening knives, tend to get really "touchy" about their blades, and how their sharpened.
 
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