On Friday, May 8, 2015 at 12:57:33 PM UTC-5, Brooklyn1 wrote:
> Gary wrote:
> >
> >The other night I finally cooked one of steaks that
> >were gifted to me. Box of 4 12oz vacuum-sealed kansas city strip
> >steaks about 1" thick. I'm guessing that KC strip steaks are the same
> >as NY strip steaks???
> >
> >I let them warm up in some worchestershire sauce,
>
> Why did you soak those steaks in worchestershire sauce, did they smell
> funky?
>
> >then pressed into both sides:
> >-thyme
> >-terragon
> >-basil
> >-garlic powder
> >-fresh cracked pepper
> >-kosher salt
>
> You forgot the oregano, rosemary, and dillweed.
>
> >Pan seared each side then continued to cook briefly to medium-rare.
> >Threw in some onions halfway during the cooking. After steak was done,
> >I added some water to deglaze the pan and finish the onions.
> >
> >Served with a large baked potato, fresh corn, a little chunky
> >applesauce and the reduced onion deglazed mix over the steak and
> >potato.
> >
> >It was a good meal.
>
> What, no Heinz red?
>
> With all those added ingredients you would have done much better to
> use sale priced preground mystery meat for a meat loaf and served that
> pricey steak raw to your ferret, at least it would be appreciated. LOL

Other than the "LOL," I agree with everything Sheldon wrote. What you did
befits the cheapest, crapiest cut of meat, not a strip.

--Bryan