Originally Posted by nightcrawler
It's a japanese fusion place. it's a family home-made sauce, that i've grown up with and its really delicious. I think it's something people would like if they're willing to try different think than just a regular steak thrown on a grill. I hope that they would take a liking to it.
Thanks for all your opinions.
ChefJune, what do you do? A server? you've been through an opening before?
As it's a Japanese Steak sauce, then I'd be using the NY strip for sure, and slice it into smaller stirps. Quickly stir-fry it, leaving it pink, if not red, on the inside. Cooked in this manner, it would still give the customer the great beef flavor, but in a form they might expect. It also lends itself to Asian sides better. And yet, since you have a fusion place, you could make sandwiches in pita-pockets, or on a hoagie bun. Your steak becomes more verssatile.
If you are looking for wow-factor, then serve as a bone-in rib steak, seared on a steel griddle, served up again rare to medium rare, with good sides.
The NY strip will give you greater versatility, but is not as easily transformed into something that has the sheer eye-apeal that a bone-in rib steak can command. Adn though like the other people here, I prefer a good steak without a marinade or brine, a good one can add great color and flavor to a steak without taking away the beef flavor that people expect. Just make sure that the sauce compliments, not replaces the beef flavor.
Seeeeeya; Goodweed of the North