Striploin? Don't want roast.

[raisa]

I have got a beef striploin about 600 gms in weight. I don't want to roast it. Can I cut into portions and cook as steak? Or is it to dry? The meat looks tender. Can I make tataki with it?

[fourunder]

You could grill thin slices Korean Galbi style over a small Habachi

[joonjoon]

I like doing Korean bbq at the table with cubes of strip, marinated just with salt pepper and sesame oil. That way the outside can get nice and browned, while the inside is still pink/red. Mmm. Serve with a little ssam jang and scallion salad. YUM!

[fourunder]

I caught the The Layover episode on NYC yesterday featuring Takashi.....the grilled meat looked fantastic. Bourdain and you have inspired me to seek this out quickly.

[joonjoon]

I'd love to hit up Takashi one of these days...man that place looks good.

The way I do it at home is with something like this: http://s3.amazonaws.com/bonanzleimage...

And a cast iron skillet right at the table...Taking a freshly cooked, piping hot cube of beef right into your mouth IMO is the best way to do it...steaks are nice, but for me you can't beat it when the beef is still sizzling when it enters your gullet.

[fourunder]

Find yourself a couple of old pu-pu platter hibachis and you can use that....or purchase a grate and place it over the cast iron skillet or dutch oven..... I remember a place in Pal Park using hardwood at the tables. I'm sure you've probably been there already.

[joonjoon]

I love the pu-pu hibachi at home idea!

There's a few places in pal park and a couple in edison that uses hardwood coals...most Koreans are really into the charcoal bbq, my mother won't go to a korean bbq joint unless it's charcoal.

[porker]

I wanted to do a yakitori-themed xmas gathering, but could not get a proper grill in time (hoping to order this electric grill from japan http://www.tokyomango.com/tokyo_mango...
)Seems everywhere I turned (including a few threads on CH), there were warnings about indoor charcoal grilling....

[joonjoon]

Yeah, I don't think I'd do indoor charcoal at home, but at the restaurants they have overhead vents over every grill.

[SnackHappy]

600 grams is not very big for a roasting joint. It's more of a steak for two. I'd cook it like a French côte-de-boeuf. Start it in a pan and finish in the oven.

[hotoynoodle]

i'd still cook it as one piece, it's not all that big. yes, you can make tataki -- that is still cooked as one piece, then sliced for service.