NY Strip steak: Bone-in or boneless?

[phucheneh]

The "bone-in" New York Steak is just a T-Bone dude. If they're both the same thickness and grade of beef, might as well go for the cheaper one.

The bone-in is $1 per 2.7oz. The boneless is $1 per 2.3oz. Assuming something average, like a pair of 16oz steaks, the bones would have to weigh less than...wait, I forgot where I was going with this. Fuck math; math is hard. Buy the boneless steaks.

 

[MongGrel]

Are they dropping like flies?

I am no longer a full mod because I am a moderator emeritus. That latin word at the end means POWER.

*Ducks for cover*

 

[TastesLikeChicken]

The "bone-in" New York Steak is just a T-Bone dude. If they're both the same thickness and grade of beef, might as well go for the cheaper one.

A T-bone has a small portion of tenderloin attached. A bone-in strip has no tenderloin portion. Bone-in strips are not common and are very good.

There are also bone-in filets, which are very rare.

 

[BUTCH1]

Don't bother with the bone. The bone will have zero impact on the flavor and depending on how you cook it, make it harder to cook properly.

Though I do enjoy gnawing on the t-bone after.

You could not be more wrong, the bone will help the steak retain moisture, add flavor and keep it from curling up on the grill.

 

[BUTCH1]

The "bone-in" New York Steak is just a T-Bone dude. If they're both the same thickness and grade of beef, might as well go for the cheaper one.



Yes, I bet you do. :sneaky:



Weren't you the Programming mod? Isn't that like being Sheriff of Mayberry.
Can't imagine too many shenanigans go on in there.

Not really, a T-bone has the full bone structure of the loin with some tenderloin on one side and strip loin on the other, if the tenderloin piece is big enough, (depending on different specs) it can be called a porterhouse. A bone-in strip has been "chimed" on a band saw to remove the part of the bone where the tenderloin was, this is also commonly called a "shell" steak.

 

[Captante]

Are they dropping like flies?

I am no longer a full mod because I am a moderator emeritus. That latin word at the end means POWER.

Courtesy of merriam-webster.com


emeritus

noun emer·i·tus \i-ˈmer-ə-təs\
plural emer·i·ti\-ə-ˌtī, -ˌtē\
Definition of EMERITUS

: one retired from professional life but permitted to retain as an honorary title the rank of the last office held


So an "honorary" mod?

 

[Mr.IncrediblyBored]

You could not be more wrong, the bone will help the steak retain moisture, add flavor and keep it from curling up on the grill.

How is a bone attached to one side of the steak going to help it retain moisture? You are exactly the kind of sucker restaurants look for. Hey, feel free to pay more for less meat.

For a typical steak that is cooked medium or medium rare, there will be zero effect from the bone. It will only make it harder to cook the edges evenly. If you are making a stew or otherwise slow-cooking it, keep the bone. Otherwise skip it.

 

[Howard]

You could not be more wrong, the bone will help the steak retain moisture, add flavor and keep it from curling up on the grill.

http://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html

 

[Markbnj]

Weren't you the Programming mod? Isn't that like being Sheriff of Mayberry. Can't imagine too many shenanigans go on in there.

Best answer right here.

Now, threadjack aborted.

 

[Ns1]

Longer cooks bone adds flavor but short time steak cooks, very little effect. In this case, boneless.

Sauce does, in grater emulsified, no dictionary is what it rebounds twice.

lol

 

[BUTCH1]

http://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html

From your link, "it insulates the meat, slowing its cooking, and providing less surface area to lose moisture."...'nuff said.

 

[Chocu1a]

Strip Steak with bone attached is a Kansas City Strip. Boneless Strip Steak is New York Strip.
Been Cooking professionally for 25 years, in several high end steak shops. No difference in taste or quality.

 

[slag]

The "bone-in" New York Steak is just a T-Bone dude. If they're both the same thickness and grade of beef, might as well go for the cheaper one.

Yes, I bet you do. :sneaky:

Weren't you the Programming mod? Isn't that like being Sheriff of Mayberry.
Can't imagine too many shenanigans go on in there.

Everyone knows there really is no such thing as a NY strip steak. It's a KC strip steak that NY has tried to make its own. Stop trying to make it a thing. Its never going to be a thing..

 

[slag]

Strip Steak with bone attached is a Kansas City Strip. Boneless Strip Steak is New York Strip.
Been Cooking professionally for 25 years, in several high end steak shops. No difference in taste or quality.

Strip steak with bone attached is Tbone or KC strip but bone alone does not make it a kc strip. I can buy KC Strip all day long in KC with or without bone.

 

[Newell Steamer]

Man, the staff at the steak houses I've been to would LOVE some of you guys.

 

[Puppies04]

Are they dropping like flies?

I am no longer a full mod because I am a moderator emeritus. That latin word at the end means POWER.

Which colour power mod are you?

Are you going to combine all your powers into mega power mod to defeat Alky when he comes back?

 

[feralkid]

Everyone knows there really is no such thing as a NY strip steak. It's a KC strip steak that NY has tried to make its own. Stop trying to make it a thing. Its never going to be a thing..

Everyone?

The National Cattlemen's Beef Association would disagree with you.


http://www.farmfreshbeef.org/Steaks%20at%20a%20Glance.htm






.

 

[slag]

Everyone?

The National Cattlemen's Beef Association would disagree with you.


http://www.farmfreshbeef.org/Steaks at a Glance.htm

.

They're a bunch of hacks.

 

[slayer202]

who is your butcher? Dr. Frankenstein?

Wilkinson's got a bite on a new one.. Petramco Corp. Out of, uh, Springfield. I think. They're about to introduce some sort of robot butcher.

 

[Mixolydian]

Never heard of an NY Strip with a bone.

 

[deadlyapp]

I have cooked a few bone in strips and have a couple more sitting around ready to be cooked. It was a pain in the ass cooking on cast iron and definitely takes a lot longer than boneless. It ended up fine but I definitely had to go back and cook it longer after the first run.

 

[yuchai]

The bone in makes it difficult to cook the steak evenly. The meat near the bone will take much more heat to cook to the same temp. Not only that, but the meat near the bone doesn't make contact with the cooking surface properly because of the bone getting in the way as well.

The result is that the side without the bone will be done but the meat near the bone is still very rare/raw.

I'm sure that there are techniques that allow you to get around it, but overall probably more trouble than it's worth.

Boneless is the way to go.

 

[disappoint]

Longer cooks bone adds flavor but short time steak cooks, very little effect. In this case, boneless.

Speaking of butchers, I wonder what language that was before Google Translate butchered it.

 

[DrPizza]

There is only 1 factor which should determine which of the two he purchases.


Does the OP have a dog? If so, get the bone. If not, no bone.

/thread

 

[Chocu1a]

Strip steak with bone attached is Tbone or KC strip but bone alone does not make it a kc strip. I can buy KC Strip all day long in KC with or without bone.

Lmao...too true...location, location, location...

But serious though, T-bone is off the opposite end of loin cut of Porterhouse. Both contain a strip steak & tenderloin, separated by a t-shaped bone. Porterhouse contains more of the eye of tenderloin, t-bone contains the tail end of tenderloin.