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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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NY Strip or Ribeye

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  • treesmacker
    Club Member
    • May 2018
    • 1038
    • Grants Pass OR
      • Rec Tec Trailblazer RT-340
      • O-Grill 600 Portable Grill with O-Dock
      • Cuisinart 360 Griddle
      • Ooni Fyra (coming soon)

    NY Strip or Ribeye

    After recently having both NY strip and Ribeye from Costco, I've decided on the NY as favorite, especially if Sous Vide. I just don't like eating around all of the fat in the ribeye. What do you think?

    NY Strip
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10628
    • Kansas Territory
    • Grills / Smokers

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      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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      Weber 26.75, $199 NFM clearance !!!
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      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
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      Probably a ton of cast iron, mostly very old...still cookin'
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      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
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    Strip Steak...Only, all my life, they've been known as a KC Strip, in this region


    • HouseHomey
      HouseHomey commented
      Editing a comment
      I think a KC strip is boneless with fat as compared to the New York.

    • Old Glory
      Old Glory commented
      Editing a comment
      Porter Rd sells KC Strip with Bone. They are amazing.

    • Murdy
      Murdy commented
      Editing a comment
      KC strip is a bone-in NY strip
  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    Rib eye hands down. Then Chuck eye, then porterhouse.


    • Troutman
      Troutman commented
      Editing a comment
      Ribeye, porterhouse, chuck eye. But hey, whose arguing, steak makes me go to my happy place !!!
  • fttank
    Club Member
    • Dec 2016
    • 226
    • Huntington Beach, CA

    Rib eye. All. Day. Long.


    • Livermoron
      Charter Member
      • Aug 2014
      • 436
      • 22" Weber one touch w/roti and SnS
        Lodge Sportsman

      Still gotta go with ribeye...
      Click image for larger version

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      • Troutman
        Troutman commented
        Editing a comment
        Well just look at that magazine quality shot. You know grill marks are not all that popular here, but I still like 'em. Nothing sexier than a properly grilled and marked ribeye !!!!

      • Livermoron
        Livermoron commented
        Editing a comment
        Troutman Sometimes I just can't help myself...

      • Dalmore
        Dalmore commented
        Editing a comment
        Love the photo!
    • Jerod Broussard
      • Jun 2014
      • 10073
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Thermoworks Thermapen w/ Back light (gift)
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        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      I've always seen New York Strip as crap that had to be given a fancy name to sell.

      I would need to nail down the sous vide to make it right for me. For ribeye I just need to cook the darn thing.


      • scottranda
        scottranda commented
        Editing a comment
        Iā€™m not happy with you šŸ˜¬šŸ¤£

      • texastweeter
        texastweeter commented
        Editing a comment
        HELL YEAH! Well said sir! Quite eloquent. Perfect verbiage.

      • Troutman
        Troutman commented
        Editing a comment
        There you go dropping that fancy soup vida name again you fancy cheffy kind of guy !!!
    • pjlstrat
      Former Member
      • May 2019
      • 396
      • Massachusetts

      What a great question. From a taste, comfort and overall enjoyment factor it is Ribeye for me, all day, every day.


      • Bighorn Dave
        Club Member
        • Aug 2018
        • 273
        • Nampa, Idaho

        I've had good and bad of both. All things being equal I probably would choose the NYS over the Ribeye if coming from the same cow that was raised for quality fare. Otherwise if not sure the ribeye gets the nod.


        • Greygoose
          Club Member
          • May 2019
          • 818
          • South Shore,MA

          I enjoy both,,,cook NY strip way more often
          I you want to try something different that combines a little of both flavors try a coulotte steak which is the top sirloin cap. Also called picanha.
          Dry brined, reverse sear,,,,darn good


          • jumbo7676
            Club Member
            • Jun 2018
            • 334
            • Centreville, VA
            • GMG Daniel Boone

              Weber Spirit E-310

              Weber Performer Premium 22"
              Slow 'N Sear 2.0
              Drip 'N Griddle Deluxe
              EasySpin Grate
              Cajun Bandit Rotisserie

              Weber 26" Kettle
              XL Slow 'N Sear

              Maverick XR-50
              Thermoworks Thermapen

              Instant Pot Accu Slim Sous Vide Circulator

            I usually prefer a ribeye, but recently cooked some prime NY Strip I picked up on sale at Costco a while back and it was phenomenal.


            • pkadare
              Club Member
              • Jun 2019
              • 1044
              • Bobcaygeon, Ontario
              • My gear:
                22 Weber Kettle
                Napoleon PRO Charcoal Kettle Grill
                Broil King Keg
                Traeger Pro 34
                Napoleon Prestige Pro 500
                Pit Barrel Cooker
                Blackstone Range Combo Griddle

              Hands down rib eye for me, strip for my wife.


              • texastweeter
                texastweeter commented
                Editing a comment
                same, but my wife likes sirloin and fillet. Worried about the fat...after she screams it with avacadobutter...
            • RonB
              Club Member
              • Apr 2016
              • 14057
              • Near Richmond VA
              • Weber Performer Deluxe
                Pizza insert
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                lots of probes.

              Filet - I want to be able to cut it with a fork.


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Thanks fer th reminder, Brother!
                Gots me some filets in yonder freezer, from Omaha Steak, that I need to git into rotation, here! Yum!

              • Clark
                Clark commented
                Editing a comment
                Mr. Bones Interesting that you live near Kansas City and have steaks from Omaha Steak. We buy a lot of KC Strips and Ribeyes from Kansas City Steaks. We think they are superior to Omaha's. Any reason you don't buy from Kansas City Steaks?

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Omaha Steaks were a Christmas gift, so weren't no "buy" involved lol Clark
            • au4stree
              Club Member
              • Aug 2018
              • 719
              • Heart of Dixie
              • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.



              • jgreen
                Charter Member
                • Oct 2014
                • 2751
                • Winnipeg Manitoba Canada
                • Cookers:
                  Broil King XL
                  Broil King Smoke
                  Weber Kettle 26
                  Grilla Pellet smoker
                  Capital 40 natural gas
                  Napoleon Pro 22 kettle

                  Maverick 733
                  Thermapen (ok..4 thermapens)
                  Thermo works DOT (or two)
                  Fireboard (probably my favourite)
                  Thermworks Smoke (or two)

                  SnS (original, plus and XL)
                  DnG pans, 6 or 7 of these
                  and, maybe some other toys as well

                Would definitely pick the ribeye if grilling, not sure about SV, but the strip is a great steak too.


                • HouseHomey
                  Club Member
                  • May 2016
                  • 5580
                  • Huntington Beach, Ca. Surf City USA.
                  • Equipment
                    Primo Oval xl

                    Slow n Sear (two)
                    Drip n Griddle
                    22" Weber Kettle
                    26" Weber Kettle one touch
                    Blackstone 36ā€ Pro Series
                    Sous vide machine
                    Kitchen Aid
                    Meat grinder
                    sausage stuffer
                    5 Crock Pots
                    Two chimneys (was 3 but rivets finally popped, down to 1)
                    cast iron pans,
                    Dutch ovens
                    Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                    The help and preferences
                    1 extra fridge and a deep chest freezer in the garage
                    A 9 year old princess foster child
                    Patience and old patio furniture
                    "Baby Girl" The cat

                    Erik S.

                  Ribeye for me but I am really picky about my steaks. All things being equal I will take a Strip steak compared to a ribeye with little cap and much fat between muscle groups.




                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
                  See more
                  See less
                  Meat-Up in Memphis