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Old 01-15-2015, 03:23 PM   #11
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I always get a choice cut to begin with. My wife likes her's well done so after I sear her steak for a few minutes on both sides I wrap it in foil and keep it under very low indirect heat for at least half an hour. They usually come out tender for a destroyed piece of meat.
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Old 01-15-2015, 03:32 PM   #12
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I have read in the posting on Chuck Roast about Kiwi would that work better?

All of you are so helpful here, not like some forum where you have some people that enjoys making fun of people and their questions.

Keep up the good work and you will have more people enjoying and asking questions, Thank-You
Kiwi, papaya, pineapple all have fruit enzymes that break down protein.

The Adolf's that Kayelle recommends is salt mixed with a dry form of the pineapple enzyme.

I recommended pineapple because it might be easier to find and work with. Maybe cheaper, too.

Maybe make up some teriyaki marinade and add some crushed fresh pineapple or kiwi or papaya during the last 2 hours of soaking to ensure it doesn't turn it mushy.

Also, tell us how you cook your steak !!
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Old 01-15-2015, 04:05 PM   #13
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I most generally put steak on a Charcoal Grill and use direct heat and when I do chicken I use indirect heat.
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Old 01-15-2015, 04:24 PM   #14
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This may not be the preferred way to eat a strip steak, what about
Yes to pounding and turning it into a Swiss Steak. Bake it covered with the sauce at a lower temp for a longer cooking time. It should come out nice and tender. I think. I forget what I use for Swiss steak, but I think this would work.
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Old 01-15-2015, 08:47 PM   #15
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This may not be the preferred way to eat a strip steak, what about
Yes to pounding and turning it into a Swiss Steak. Bake it covered with the sauce at a lower temp for a longer cooking time. It should come out nice and tender. I think. I forget what I use for Swiss steak, but I think this would work.
This is a much better idea for a cheaper, tougher cut of beef.

I don't think you really want to turn a NY strip into Swiss steak ..... Or braise it ....

I mean you can, but you probably should just buy much cheaper beef to do that to.
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Old 01-15-2015, 09:04 PM   #16
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I would certainly recommend marinating the NY steak. Even if for an hour. And second thing like Steve said, do not over cook. Marinade with something acidic, even if it is lemon juice based marinade for an hour. Cook medium high heat for about 5 minutes per side. Let it rest for 10 or so minutes. And for your wife slice very thin.


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Old 01-15-2015, 09:24 PM   #17
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And nhoj, I feel for you.

I cooked for about a year for a dear friend with ALS.

Xoxoxo
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Old 01-16-2015, 04:13 PM   #18
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I would like to make New York Strip Stakes tender when doing them.

It seems as if my New York Strip are always tough and my wife has a hard time eating them.

There must be away to make them tender. We like them medium to medium done.
Sous Vide. Seal them in a bag, set the exact temp you want then cooked to, cook them a few hours and they will be very tender. You can actually cook them to the point of mushiness.
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Old 01-16-2015, 04:23 PM   #19
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powerplantop Can you explain this in more detail? This really sounds good.
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Old 01-16-2015, 04:30 PM   #20
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There are cheaper models than the one I use in this video on the market now.

http://youtu.be/LrxyLraNweI
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