The New York strip steak was one of my first experiences with a cut that was too tough for me to eat. I bought it from the butcher at the gas station in town and thought it looked more like a steak than what I had grown up eating. Since then, I’ve learned to cook this cut correctly and now think it’s one of the most delicious steaks you can buy. ( Pictured right ).
Here is how to prepare it:
Move the steak to the middle rack in the oven.
Move the steak to the middle rack in the oven.
Leave the platter on the counter so it can cool a bit.
Use a hammer and some tongs to break up the steak into large chunks, seasoning them with salt and pepper before putting them in an oiled baking dish (or whatever you’re using).
Cook for 10-15 minutes until done but not overdone–they will continue cooking once they come out of their jackets!
Leave the platter on the counter so it can cool a bit.
Use a hammer to break up the steak into large chunks.
To break up the steak into large chunks, use a hammer.
Coat them with oil and seasonings before putting them in the oven.
Before putting the steak in the oven, you should coat them with oil and seasonings. Use good-quality oil and seasoning to cover the steak before putting it in the oven. It will make sure that there are no dry spots or areas where there is not enough meat on your strip steak while cooking it.
Need more room? Turn a baking sheet upside-down and stick it under your broiler to char it on top.
If you have a portable electric oven, turn the broiler on. Broilers are great because they can char food in the oven and microwave.
Know how to cook different cuts of meat appropriately depending on how they’re done
When cooking different cuts of meat, it’s essential to know the difference between a steak, roast, and roast beef. A steak has more fat than other meats. It’s best served medium rare or medium well; if you cook it too far in advance, it becomes dry and chewy.
A roast is made from boneless meat cut into large chunks; they’re typically cooked at high temperatures to retain moisture while retaining flavor and tenderness. Roasts often take longer than steaks because they require resting time before serving (as well as being cut into smaller pieces). They should be served rare or medium rare—if you want them done well enough for dinner guests!
Ribs are available as whole racks or smaller sections called ribs roasts. Suppose you buy a rack of ribs from your local butcher shop. In that case, chances are good that he will ask whether or not he should trim off excess fat before cooking those two skinless pieces per person because most people prefer their food with less fat on top rather than lots underneath where nobody ever sees it anyway so why is any resources waste doing something pointless like cutting up these expensive cuts first?
https://www.youtube.com/watch?v=7bMg-fI13Nc
