I just found a deal I couldn't pass up on a cryovac boneless New York Strip weighing 12 pounds. Having never cut my own steaks before I thought I would see if there is any advice anyone might share on the subject. The quality of the beef is normal supermarket level. Thanks.
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You're probably not thinking along these lines, but what I'd do is get an Umai bag (https://www.drybagsteak.com/), dry age for 35 days, do a minimal trim, and slice them at least an inch and a half thick. Then reverse sear or SV + sear. YMMV.
This is what the ribeyes I aged looked like:
Last edited by EdF; September 1, 2017, 04:33 PM. -
Ed's idea is really good. If you decide to go the regular route you need to start with a sharp knife. I put the roast in the freezer for about an hour before cutting it into steaks. I have made the mistake of trimming before carving into steaks. Don't do that. You can always cut away after you have your steaks cut. When the roast feels good and firm, but not frozen, take it out of the freezer. I typically even up the ends. I have found that if I roll the roast so that the fat side is on the cutting board I get a cleaner cut. Figure out how thick you like your steaks. Cut the first one and use it as your guide for where to cut the next steak. I can't emphasize enough that the sharp knife is needed. Even for a short time at room temp the meat will become pliable and your cuts will not be as even. With that said, if you have the room in the fridge you should give EdF 's idea a try at least on half of the roast. I have never done it but a lot of folks here report that it is the way to go.Comment
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A long blade also helps. Single slice vs sawing action gives cleanest surface on your steak. -
HorseDoctor - Absolutely, thanks! tkt4 - sorry I didn't think of describing the knife. Horsedoctor is right on.
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Both EdF and tbob4 have the idea. I also think that lonnie mac has done Strip roast into steaks. I did one where I intentionally cut two different thicknesses as my wife and daughter like theirs a little more done and they don't eat as much.
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The only way I do steaks is from a roast. If you want to dry age them using the bags or a dedicated fridge, this is your chance. If not, like tbob4 said, freeze for about an hour to firm them up. Then put a ruler and don’t cut less than 1.5 inches. I do 2. With a strip roast you are going to have a thin section, make your first cut at the edge of that, make your big 1.5-2 inch cuts past the mark. The thin part I use for omelettes and/or stir fry. Once you have steaks cut by you, to your liking, it will be hard to go back to buying more expensive steaks that are pre-cut.
Be be careful though, this was a slippery slope for me. I now butcher my own half beef. I started by just cutting my own strips. You have been warned.....Comment
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