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New York Steak Bone in

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I just got three from Ralphs. Are these tender enough usually to not marinade?

Thanks

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  1. They're not as tender as the other side of the bone - tenderloin - but then again, many folks think of tenderloin as being mushy and tasteless. The New York Steak (also called strip, shell, Kansas City strip) - the shell from the short or top loin - is very tasty and needs nothing more than salt and pepper, especially if the grade is USDA Choice or better which means that it's well marbled. It's firm to the bite, but doesn't need a lot of chewing, like steak cuts from the sirloin.

    1. I would season these with salt and pepper and wrap them in waxed paper, refrigerate overnight, then plate covered at room temperature for two or three hours before grilling or pan-broiling. Ralphs steaks in my experience are not aged well, nor particularly flavorful, but pre-salting and then simple cooking gives them their best shot. Rubbing them down by hand with a bit of balsamic vinegar before the room-temp exposure can also help the flavor along.

      1 Reply
      1. re: Will Owen

        Okay, thanks to both of you. I will do what you recommend. Will, these Ralphs steaks are hit and miss. Usually miss, but they were on sale. lol

      2. They came out really good. I let them sit out as suggested. I was pleased for the price. Thanks again.

        PS. what happens when u let them sit at room temp?

        3 Replies
        1. re: LuluTheMagnificent

          I think - It tempers the meat so that the meat doesn't get overcooked on the outside and is still raw on the inside. It does help to get the doneness correct.

          1. re: itryalot

            "Tempering the meat!"
            I like it- Even though that is exactly what the act is, I never gave it it that name before.

            Think of it this way- if searing a tuna steak- something deeply browned on the outside, but raw, almost cold on the inside- you have to retard the inside from cooking while letting the heat on the outside do its job. In tat case, starting with a chilled piece is a great ida- the outside willbe done, the inside raw.
            For a roast, the idea is to have a uniform degree of doneness throughout the middle, so reaching a temperature equilibrium (thoroughly room temp before cooking) is desired- possible with a long slow roast that heats the whole thing evenly and steadily to the desired degree of doneness.
            Steaks fall into that middle ground- ya want a nice outer crust with a less well done core, but to get the juices flowing, you have to heat the interior enough to melt the fat. Letting a steak sit out for 30-60 will bring it close to room temp, but because steaks are seared/grilled/broiled are over high heat and finished over moderate heat- you have to ccok the inside while to cook the outside.
            I agree with Applehome's original assement of the cut- Stripsteaks really never need to be marinated for tenderness. If Ralph's steaks areen't paricularly tasty, assing a sauce after cooking is probably a better solution than a wet marinade that would ruin your sear!

          2. re: LuluTheMagnificent

            Based on what I've read in both McGee's and This's books, the idea is to bring the meat to as high a temperature as possible. This allows the greatest margin of error when cooking over high heat. Most people cooking with high heat tend to overcook the outside while the interior cooks to the desired point. Starting with a higher interior heat will minimize this. In fact, McGee describes a process of wrapping meat, then immersing it in a hot water bath for 30-60 minutes to bring the inside temp to close to body temp (100F). He warns that the meat needs to be cooked as soon as possible as the higher temp also increases bacterial activity. That would apply, to some extent, to meat left out at room temp - certainly, there will be more bacterial activity than if left in the fridge.