Announcement
Collapse
No announcement yet.
NY Strip or Ribeye
Collapse
X
-
I love both, but prefer NY strip particularly if it is well aged and then use SV with reverse sear. These days finding quality cuts is very hard. Even Costco "prime" has been a crap shoot, sometimes very good and tender and sometimes chewy and a bit "tough".
- Likes 2
-
I really like them both. Flip of the coin. If I really had to choose it would be the ribeye but it is a tough call.
- Likes 1
Leave a comment:
-
Hey old threads are fun.
I'm strip steak and as Mosca said....Porterhouse if you can get it. For the longest time I felt really weird in that I just did not prefer ribeyes. Of course they are tasty, without question, but man that beefy flavor of a strip.
If I want melt-in-my-mouth....I'll go eat Jello.
- Likes 2
Leave a comment:
-
Donw I’ve gotten pretty decent at steaks over the last couple years, and I have learned a couple things that probably lots of people already knew, but I didn’t. I simplify them for my categorizing brain.
There are two kinds of strip steaks: one is pretty straightforward, and the other one has a sort of half-moon scallop of white in it. The second one is called a nerve steak or a vein steak. Stay away. They are tougher than regular strips. This is a nerve steak:
And, there are two types of ribeyes. One of them has that strip of cap and a nicely defined eye; the other has what sometimes look like multiple eyes. Those are small end and large end. Most people prefer the small end; I absolutely prefer the large end. I think that it tastes more interesting overall. Either way, there’s plenty for everyone.
Last edited by Mosca; June 5, 2021, 09:04 PM.
- Likes 6
Leave a comment:
-
I’m strip steaks all the way. I love ribeyes too, I mean what the hell, they’re steaks.
Here’s my take. There’s no logic or reasoning, it’s just what I like:
The cap of the ribeye is heaven. I mean, you can even eat that cap well done and it is just fantastic.
But the eye? Eh. It’s okay. It’s steak. I’m not going to leave any behind, that’s for sure.
So, about 20% of a ribeye is outstanding, and the other 80% is pretty good.
But a strip steak, well, it’s just got that perfect combination of bite, chew, meatiness, texture, and I don’t know what to call it, iron-iness maybe; that mineral flavor, not really umami, because ribeyes have umami too; but a strip steak is end to end and top to bottom all there. Strip steaks deliver. Every single bite.
Oh, and you know what else? PORTERHOUSE, baby! Order the most expensive steak on the menu at just about any steakhouse in the USA, and you get a freakin’ porterhouse, which is about 2/3 strip steak and 1/3 filet. You can enjoy your ribeye whilst I gnaw on the t-bone of my porterhouse to get every little bit of that beautiful red beef off of it. And in the meantime, I get my tenderness from that scallop of tenderloin.
- Likes 4
Leave a comment:
-
Funny that this thread came around again. Things change because when this thread started I was wholeheartedly in the ribeye camp, but this past year I’ve come to realize that strip is my now preferred cut.
- Likes 3
Leave a comment:
-
Ribeye is by far my favorite. I can't eat a normal steakhouse ribeye anymore, though, so unless I am sharing with my wife I end up with a strip steak since normally I can get an 8 oz strip steak. I hate sharing a ribeye with her though because she absolutely drowns it in A-1.
- Likes 1
Leave a comment:
-
Nothing beats a prime NY strip - nothing. I’ll eat a rib eye if offered one at a BBQ for sure, but I buy nothing but NY strips. If cooked right, they explode with flavor and have the perfect amount of chew at med-rare for me. I’ve sous vide them with a sear at 1800 degrees in our kitchen Blue Star gas oven/broiler, cooked hot and fast on my Weber natural gas grill at 650-700, or my favorite of smoke and finish off with a quick hot sear on gas grill.
- Likes 2
Leave a comment:
-
CaptainMike, thanks for the tip about Montgomery's Meats - I'll have to check them out. I was just looking at their website and seems promising!
- Likes 1
-
I order mine from Eric at Montgomery's Meats. His main store is in Central Point so it's an easy trip for you. He has a lot of other great products and is a really good guy. Drop my name (Mike Hamilton) and tell him you're an AR pit member. Truly an old school meat market.
-
Rib-eye once a week for me. i did cook a prime strip steak 1.25 inch a couple weeks ago, ahhhh ya lots of marble, much better than spam. What a fine meal it was.
- Likes 1
Leave a comment:
Announcement
Collapse
No announcement yet.
Leave a comment: