New York StriporRibeyeDECIDE
Flat iron
>>21658090Prime rib
>>21658090I'll take that weird looking ribeye over the sirloin
>>21658090both good
>>21658090New York Strip, enjoy it and other nearby steaks more than a Ribeye, which comes from a different part of the cow -- but it's just a personal preference.
>>21658090This is usually a hard choice, pretty much up to my mood and what looks best at the store.And that ribeye looks pretty shit, so NY strip
>>21658090Ribeye, that spinalis muscle is the best thing on the cow
>>21658090When i was a 15 to 30 year old boomer: ribeyeFrom 30 to current zoomer age: ny stripStill love a good prime rib, rare to med rare once in a while.
>>21658136Fuck off
NY Strip. I like the more consistent structure of a strip. Ribeyes always seem to cut weird, fall apart, and there's always a chunk of fat that doesn't render nicely.But I do like the tenderness of most of a ribeye.
>>21658090That one on the right is one of those undesirable New York strips with the weird tendon thing in the middle. Wouldn’t eat
>>21658090>PrimeStrip>ChoiceRibeye or sirloin>Anything elsebro what are you doing, it's stew meat
>>21658159Seething zoomer who prefers tube steak detected.
ribeye easilytoss on smoker for an hour and finish with a sear
eye of roundt. trolling i dont even cook
>>21658090Ribeye tends to be a bit juicier and more tender if cooked properly (a bit past medium rare, just into medium temp)If I am in the mood for a rare steak a 2 inch thick strip cooked rare or even blue is the way
To me ribeye always has the superior flavor, or at least the flavor that I myself like better.
Ribeye always seems to have a giant vein of fat that I can never cook fully.
>>21658255What level of doneness are you cooking it to?
>>21658090New York Strip
>>21658090The patrician's choice is the Top Sirloin. Cost 1/4 of the price and is just as if not more tender when prepared correctly.
Strip, but I do love a good ribeye. >>21658488Top sirloin is a fine steak when cooked no further than med rare, but it is not even playing the same game as ribeye and strip.
>>21658090Ny strip is literally a ribeye without the good part.
>>21658090Ribeye if I have money. NY is my second choice.
>>21658504I think you're confusing a ribeye with a porterhouse (or T-bone).But wtf do I know, enlighten me if I'm wrong.
>>21658725>I think you're confusing a ribeye with a porterhouse (or T-bone).This is trueThe T Bone is named after a T shaped bone that separates the strip steak from the filet mignonOn a T bone steak you get the strip, bone and a small slice of the filet, a porterhouse has a much larger slice of the filet
>>21658725I'm not. The longissimus muscle runs along the whole spine of the cow. The front side along the ribs gets cut into ribeyes, it has the round longissimus which is the big part of a ribeye and has other accompanying muscles like the cap/spinalis which is the best past of the ribeye. Past the ribs the longissimus muscle is more flat/rectangular and cut into ny stip steaks.
>>21658090RibeyeCooked Medium
>>21658090Both look good. I'll get whatever's the cheapest.
>>21658771Ahh, thank you for the explanation.If I understand, the last rib eye steak cut is next to the first new york.The "cap" of the ribeye gets smaller as you move toward the new yorks and is pretty much gone at the intersection of the cuts.
>>21658865as far as I've always been concerned they're the almost same thing except the ribeye has more fat
>>21658090>"would you like your fat on the side or right in the middle of the steak?"
>>21658090Depends on the quality of the steak. Top tier quality steak? Ribeye no question. Shitty low grade steak? I'll go with the NY strip. Shit quality ribeyes are the worst
>>21658905yeah when cooking steak that's actually a valid consideration
>>21658865Yes like that
>>21658090The fuck is a New York strip? But ribeye is great so that Only thing better is tender loin
>>21658090Steak is over rated
>>21658090nothing beats ribeye on the bone
>>21659181It's just a strip
>>21658300Rare (internal temperature of 80°F)
>>21659630Ribeye fat won't render unless you get it up to mediumEven medium rare will leave gobs of raw fat in the steakIf you prefer a rare steak I would recommend the strip or filet, both reward rare temps with lots of flavor and are lean enough you won't need to worry about raw fatYou can also go for t bone or porterhouse which combines those two cuts
>>21660029You can swerve this by using a cast iron pan heated in the oven, just press the deckle against the side and it will cook on both sides
I prefer a veal cutlet, breaded with panko crumbs and fried in clarified butter. You can always tell a great kitchen because of the milk-fed veal. That's the secret. See, milk-fed veal is pure white. Out here, they got that pink veal. Now, pink veal, you can pound that shit for two days and it'll never get tender.
>>21658090I eat one ribeye nearly every day as part of my regular diet so that. >>21660029This. I leave my ribeye resting on the counter with a dry brine every morning and four to five hours later prepare 3 minutes a side on high and this renders the fat enough to make it edible. I want to consume the entire steak so this works for me.
>>21658255Bring them up to a good internal temperature in the oven at low heat and then finish them in a pan
>>21658090If I'm sharing then New York if it's for me alone Ribeye.
>>21658090Ribeye, and it's not close.
>dry brine with salt for 48 hours>pre-heat oven to 225F>Set meat probe alert to 103F, place steak in oven on baking tray & cooling rack (even cooking) > when the alert sounds, add tallow or high smoke point oil, set your pan hot as fuck>add steak once you see lite smoking from the pan>2.5 min each side with meat weight press>Enjoy with quality red wineIt's that easy
>>21658090new york, ribeye too fatty
