Alright guys I picked up a USDA Prime New York strip. Fucking thing was $21 a pound, so I want to cook this thing right and make it as tasty as possible. Here is the game plan so far.
>cut excess fat/gristle off outside >let sit for 30+ minutes outside of fridge >lightly brush good olive oil over it >generous supply of pink Himalayan sea salt and prime rib rub sprinkled on both sides >grill on propane as hot as it gets, both sides until internal temp is 115F >let sit for 3 minutes, place homemade chanterelle butter on top to melt >eat
Is this a game winning plan?
Easton Watson
Sounds good. Here are my recommendations: Add pepper w salt Don't cut off fat - if cooking in a cast iron skillet or on BBQ sit the steak on the fatty ridge for a little bit till it starts rendering/crisping up
Brandon Myers
Not OP but wouldn't the pepper just burn the instant it hits the pan?
Mason Morales
>Don't cut off fat
Why not? There is a strip of thick fat and gristle on one side. It all will not melt into the meat and will have to be cut off when eating anyway. There is plenty of marbling throughout for flavor inside the steak, and that thick strip of fat will surely burn and flame up on my grill.
Forgot to add that I place the pepper on afterwards. I'm a big pepper guy so some good plentiful amount of fresh-cracked pepper on top to give it some bite is always welcomed.
Brayden Cooper
Got a beer cooler? Salt and pepper the meat, then vacuum seal the meat, or if you don't have a vacuum sealer, put it in a plastic bag, fill a pot full of water, and slowly lower the bag into the water until right below the zipper. Then seal it shut. This should get rid of most of the air. Then, bring a couple of gallons of water up to 130 degrees, and pour it into the cooler. Add the steak, and let it sit for about an hour. That way, the steak is cooked edge to edge medium rare. At this point, if you have a blowtorch, use it to just toast the outside, giving it an awesome crust while still keeping the whole thing medium rare. Failing that, heat up a cast iron pan as hot as possible, and sear the steak for a minute or two on each side, until crusty. It shouldn't take too long because the meat is already warm.
Adrian Hill
You could've just said "sous vide"
Carter Rogers
Usually when I say sous vide, people don't do it because they either don't know what it is, or if they do, they think it's very expensive.
Levi Bennett
don't use olive oil, use one with a higher smoke point
