#nystrip

6 Steak Temps (Ketchup - Vampire) 🥩 How do you like your steak cooked? Results: Well done: 163F (16% loss) Medium Well: 153F (12% loss) Medium: 143F (10% loss) Medium Rare: 133F (8% loss) Rare: 123F (5% loss) Blue Rare: 113F (2% loss) As a rule of thumb, fattier cuts can be cooked to higher temps while leaner cuts more rare. Note: these steaks are all sousvide meaning there was no carryover (carryover is the additional rise in temp once taken off the heat source which ranges from ~10-20F degrees). Meaning if you want a medium rare steak as seen in this video (using a pan or grill), you will need to pull the steak off the grill 10-20F degrees prior to 133F degrees. . . 🌳 Discounts: https://beacons.page/maxthemeatguy 🖥 Recipes on my Website: www.maxthemeatguy.com 🎥 @sophiagreb 🎶 Pavor - Instrumental - Cuarta Pared Studio . . #mediumrare #striploin #nystrip #bluerare #welldonesteak #steak #experiment #learnoninstagram

The Steak Accordion Maximizing the crust on a steak is always a priority. The most effective method I’ve found is to dry brine. Salt the steak several hours or ideally a day before cooking and place on a rack in the fridge - the salt will fully absorb leaving the exterior completely dry. With less moisture on the surface of the steak, the crust becomes stronger and more flavorful. Another way to maximize the crust is to increase the surface area. It’s the same reason why I strongly prefer regular French fries to thick potato wedges. Fries have more surface area per volume, leading to more crunch and seasoning per bite. This is what I was going for in this video. The surface area of the steak exposed to the grill is significantly higher, which means more seasoning and crust per bite. There is however a major drawback. The accordion shape leads to a steak that has become “thinner” and thus cooks faster. This means less time on the grill. So despite the greater surface area, it has less time for the crust to develop. I found that dry brining and an extremely hot grill will help. Whether you consider it to be practical or not, it’s definitely a fun process to try! . . 🎥 @sophiagreb 🎶 Pavor [Hip Hop] - Instrumental - Cuarta Pared Studio . . #applewood #nystrip #steak #striploin #accordion #mediumrare #crispypotatoes #potatoes #grilling #foodart

✨🥩💛 Steak to the Basics NY Strip Steak Seasoned w Kosher Salt Left in the fridge uncovered overnight Stainless steel pan Wagyu Beef tallow Med-High Heat Weight to keep it flush to the pan 🥩 60 Day dry aged NY Strip @dryagedmarket 🍳 Stainless Pan @wolfgourmet . . . #Steak #Ribeye #NYStrip #castiron #Sizzle #stainlesssteel #asmr #foodasmr

Steak School: T-Bone T-bones and porterhouses are tricky cuts. The smaller tenderloin inherently cooks faster than the larger NY strip, which is a problem because the tenderloin is the one cut on the cow that truly shines when cooked to rare (imo). The bone separating both steaks also poses a problem. The sides of the tenderloin and strip that are touching bone cook a lot slower than the edges which are exposed to air. That’s why you’ll often see overcooked edges, while the bone side is still extremely rare. Lastly when buying this steak in a store, it isn’t as simple as choosing a porterhouse with the largest tenderloin possible. Porterhouses with the largest tenderloin come from the back of the animal, and generally have lower quality strips. IMO the best strip steaks are taken as close to the ribeyes as possible (towards the front of the animal), so in the context of a porterhouse, a large tenderloin can lead to a chewy strip. It’s a balance between a quality strip, and a larger tenderloin. Despite these complications, t-bones and porterhouses are a lot of fun to cook, and with care, can come out great! Which cut do you want to learn about next? . . 🥩 Shortloin roast from @alpinebutcher 🎶 Pavor Hip Hop Beat 🎥 @sophiagreb . . #porterhouse #filetmignon #steakschool #nystrip #tbone #learning

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I don’t always cook 4 NY Strips, but when I do… #goodeats #altonbrown #foodscience #nystrip

𝙎𝙏𝙀𝘼𝙆 𝙬/ 𝘽𝙇𝙐𝙀 𝘾𝙃𝙀𝙀𝙎𝙀 𝙎𝘼𝙐𝘾𝙀 A beautiful NY Strip steak from @rcranchtx is perfect on its own, but sometimes I crave a great steak sauce to add some extra flavor. If you’re a blue cheese fan like me ( #TeamBlueCheese ), you’re going to love this! And no, ranch absolutely does not belong on a good steak—but blue cheese sure does! 😂 _______________________________________ 𝘽𝙡𝙪𝙚 𝘾𝙝𝙚𝙚𝙨𝙚 𝙎𝙖𝙪𝙘𝙚: • 4oz blue cheese crumbles • 1 small shallot minced • 1 tbsp minced garlic • 2 tbsp butter • 1/2 cup heavy cream • 1 tbsp @bearandburtons Fireshire Worcestershire • Chives 𝙈𝙚𝙖𝙩: @rcranchtx 𝙆𝙣𝙞𝙛𝙚: @montanaknifecompany _______________________________________ #bluecheesesauce #nystrip #nystripsteak #steakdinner #tftibbq

🐮Kitan HIBIKI X Gui’s Burger Here’s our Dry Aged Wagyu Burger at Kitan Hibiki, our new partnership restaurant in Osaka, Japan. At Kitan HIBIKI you can enjoy not only Japanese style Yakiniku, but also grilled dry aged Wagyu steaks. Not only that, you can also experience our Dry Aged Wagyu Burger by @meetyourwagyu! For reservations, send us a DM and we’ll help coordinate the details! Here’s more information below 📍KITAN HIBIKI (響) 1-1-6 Namba, Chuo-ku, Osaka @kitan_yakiniku We look forward to seeing you at Kitan Hibiki! #steaks #ribeye #strip #striploin #nystrip #shortribs #wagyu #備長炭 #bbq #beef #dryagedbeef #steaklover #churrasco #meatlover #picanha #焼肉 #sirloin #焼鳥 #mediumrare #humansofwagyu #wagyu #grilling #grillmaster #bbqtime #grill

New York Strip 🥩 Steak Frites Sandwich way up top. Ciabatta loaf with New York strip, crispy fries and creamy bernaise #howyadoin

Episode 18: What’s for dinner? Ny Strip steak over mash with grilled lobster and shrimp / asparagus Cookbook Coming 🔜 #atlchef #dinnerideas #recipe #nystripsteak #nystrip #steak #steakdinner #steaklover #lobster #lobstertail

Sweet and savory steak night 🥩🤤 • • • • #steaknight #steakdinner #steaklover #nystrip

How to grill a porterhouse 🥩 When cooking a steak, there’s usually only two variables I focus on: developing the crust and evenly cooking the inside. It’s a challenge because a good crust requires high heat, while an evenly cooked interior usually requires low heat. Porterhouses are tricky because they introduce a new variable. On one side there’s the larger NY strip, on the other is the smaller filet mignon. Since the filet is smaller, it comes up to temp faster and tends to overcook. To make matters worse, the filet is leaner and should actually be more rare. The most foolproof way to cook evenly is to sous vide, reverse sear also works. But if you prefer cooking over direct heat like I do, it requires a good understanding of where the heat is concentrated on your grill. Face the filet away from the heat and focus the sear on the thickest part of the strip. Cooking each cut separately might guarantee better results, but few things are more fun than throwing a massive porterhouse on the grill and doing your best! . . 🥩 Dry Aged Porterhouse from @peterlugersteakhouse 🖥 Recipe on my Website: https://www.maxthemeatguy.com 🌳 Discounts: https://beacons.page/maxthemeatguy 🎥 @sophiagreb 🎶 Ninja Hardcore Freestyle Rap Beat - AESUNO . . #porterhouse #steak #mediumrare #nystrip #filetmignon #mediumraresteak #grilledsteak #butter #grilling #outsidecooking #steakschool #maxthemeatguy #dryaged #dryagedsteak #howto #tutorial