First cut tomorrow.

This topic has 9 replies, 2 voices, and was last updated 13 years, 5 months ago by Jim Butler.

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July 11, 2011 at 11:47 pm #1268

Jim Butler
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Okay…having a bunch of foodies over on Wed for some steak.
We have a rule about serving untried/untested recipes to guests…just too much risk, but we’re going to go ahead and cut some steaks for dinner.
I’m pretty excited…I started with a whole NY Strip and a whole Ribeye…cut each one in half. I’ll probably cut a half of each one for Wed.
I checked the strips this morning, and they seem really REALLY thin. I guess the good news is they should be very “condensed”…I just may have trouble convincing everyone they’re really NY Strips and not steak tips from Stop and Shop 🙂
I’ll probably cut and trim tomorrow, just to make SURE everything is ok, rather than trying to dash out at the 11th hour on Wed to locate good steaks 😉
I’ll be serving them with sides of Chimichuri sauce and garlic-anchovy butter for optional toppings, and grill over charcoal, of course, with a nice layer of kosher salt and fresh pepper.
Home-made french fries (fried twice) for the side.

What am I missing, steak gods? 😉

Jim

July 12, 2011 at 1:05 am #4862

Ron Pratt
Member

so are these steaks cut from some sub-primal that you aged in Drybags? How long?

When you say really thin I’m more confused – were these cut strips before you aged them?

July 12, 2011 at 1:56 am #4864

Jim Butler
Member

sorry…should have explained better.
I took 1 whole NY Strip and 1 whole Ribeye, and cut each in half.
I have 4 bags dry aging.
Each 1/2 strip is about 12″ long, 10″ wide, and about 2.5″ thick.
Once I trim, that’s going to be a pretty thin strip.

July 12, 2011 at 3:05 am #4865

Ron Pratt
Member

yeah – I agree – just a word to the wise…dry aged steaks will cook A LOT faster than grocery store steaks and you can ruin those thin steaks in a heart beat! Please cook to temperature as opposed to time and even then PLEASE shorten your cooking time!

July 12, 2011 at 10:55 pm #4873

Jim Butler
Member

Sliced one of my ribeyes and one of my strips.

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July 12, 2011 at 10:56 pm #4874

Jim Butler
Member

Strip untrimmed

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July 12, 2011 at 11:00 pm #4875

Jim Butler
Member

Ribeye

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July 12, 2011 at 11:01 pm #4876

Jim Butler
Member

Ribeye trimmed…did I mention I can’t WAIT to try one of these?
The texture is amazing…

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July 12, 2011 at 11:13 pm #4877

Ron Pratt
Member

Lookin GOOD !!! Hey, we can’t wait for you to taste them and report back! Come on – get crackin :laugh:

July 13, 2011 at 12:18 am #4878

Jim Butler
Member

Not sure I’d do another strip from BJs. I’ve always thought they were a little thin, and that was BEFORE dry aging. I’ll look around, cuz it’s time to start some more, no question.

Keep on agin’ 😉
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