I tend to go for a NY strip 9/10 times when I’m buying steaks, unless there’s some good deal on something else. Or I’ll go to Costco and get a big roast and cut steaks out of it. I’m not super picky these days because I always sous vide and torch my steaks and they come out so nice no matter what the cut. Salt and pepper and herbs before the sous vide usually, but every now and then I’ll try out a marinade. Sometimes I’ll finish with some butter, but usually it’s fine without a finish.

But I do find that a NY strip just looks the best to me and has a good ratio of fat to meat for my tastes. Eating out, I may go for a ribeye or something more “premium” but I rarely get steak when I eat out. So what’s your favorite cut and how do you cook it?

  • canthidium@lemmy.worldOP
    4·
    1 year ago

    I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.

    I’m with you on the salt and pepper. Love when it’s just full of the beef flavor. And yeah, I wish there was another way that the plastic bags. Ever since I started using a searing torch, I just love the crispy, even crust it gives. I’ll still throw it in a hot cast iron every now and then, but the torch is great. Especially on weird shaped things like poultry. Gets the entire outside nice and crisp. Plus it’s just fun to use.