Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: TentHunteR on December 02, 2014, 06:50:32 PM
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If you like NY Strips steaks, and the tenderness of Prime Rib, then you'll like this.
It was our belated 22nd anniversary dinner, I wanted to cook something special, and the butcher had N.Y. Strips on sale for $7.99/lb. Perfect!
I asked him cut me a 4lb roast. Since I'm a regular and it was for our anniversary, he gave it to me for $7.50/lb. EVEN BETTER!!! :)
I started by coating it with some brown mustard & seasoning it (I like Salt, Pepper, Garlic & Rosemary). Insert a food probe into the center, place the roast on the MAK running at 275°, close the lid and let it ride.
(https://lh4.googleusercontent.com/-oI296Fm3Gd8/VH3sjkBUzcI/AAAAAAAAHKc/go16ZvCQal4/s700/NYSTRIP1.JPG)
I like pulling the roast off at an I.T. of 135°. The carry-over heat take it to around 145° - the upper edge of Medium Rare to just barely Medium - just where I like it.*
(https://lh4.googleusercontent.com/-FJxwQttWX_8/VH4JbFS9qYI/AAAAAAAAHLA/dNCM9KmXyBg/s640/NYSTRIP2.JPG)
*If you prefer it Rare, then pull it off around 117° - 124°. For Med-Rare: 125° - 134°. Medium: 135° - 144°. REMEMBER: The temperature will continue to rise another 5 - 10 degrees.
After a good 30 - 35 minute rest, the internal temp leveled out at 144° (right where I wanted). Time to slice!
(https://lh5.googleusercontent.com/-IWDsY-7vOjI/VH3sj11cjUI/AAAAAAAAHKo/Vq-e-XPBkAc/s720/NYSTRIP3.JPG)
A simple salad and some buttered rice were all that was needed with it.
(https://lh5.googleusercontent.com/-vRa8EMyyxyE/VH3skNlLFuI/AAAAAAAAHKs/wt4BB78rFBQ/s720/NYSTRIP4.JPG)
It sure was good, and the wife was happy, which is what counts! ;)
Thanks for looking.
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Happy anniversary!! And that is one delicious looking meal! :P
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Very nice. Need to remember this one.
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Cliff, happy anniversary. That NY strip looks great and for a great price, too. Could you tell the difference in tenderness from the NY strip to a prime rib? It looks delicious.
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(http://i45.tinypic.com/11uzwr8.gif)
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Happy Anniversary and Many More ;D
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Cliff,
Happy Anniversary!! Nice looking meal!!
Art
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Cliff if you keep cooking like that - she may just keep you! :) ;D Nice job and Happy Anniversary
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That is an outstanding looking loin, nicely done. ;)
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Happy Anniversary Cliff!
And a beautiful cut of meat ;)
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Looks really good!!
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Happy Anniversary Cliff!
And a beautiful cut of meat ;)
X2
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Cliff, happy anniversary. That NY strip looks great and for a great price, too. Could you tell the difference in tenderness from the NY strip to a prime rib? It looks delicious.
X2
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Happy Anniversary Cliff and wife!!! That really looks good, and just right for me!!! The final plating was nice with the added sides, a great meal!!! Don
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Congrats to you and Tammy..supper looks fabulous. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Cliff, happy anniversary. That NY strip looks great and for a great price, too. Could you tell the difference in tenderness from the NY strip to a prime rib? It looks delicious.
X2
x3
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Fantastic looking strip Cliff! Congrats on making it 22 years and there are many more to come!
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Happy anniversary! Great looking meal buddy!
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Happy Anniversary! Looks like good eats.
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A beautiful cook for a great occasion. Happy congratulations to you both.
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happy anniversary TH. the whole meal looks great. going to need horseradish w/ mine and milk plz.
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happy anniversary.
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Happy Anniversary!!
That looks fantastic. Great idea on the 4 lb roast - I am going to have to try that.
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Congrats on the anniversary and what a great idea.