On Friday, May 8, 2015 at 5:23:16 PM UTC-4, Bryan-TGWWW wrote:
> 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.

I don't know about that. If one eats steak frequently, it can be nice
to change up the flavor a little bit.

Plus, there are strip steaks of various quality. I've bought some that
looked fine in the store, but cooked up tough and tasteless. There have
been times when I bought two that looked virtually identical, and one
of them was good and the other was bad. Cooked the same way to the
same doneness.

Cindy Hamilton