Hit up the used meat bin at the grocery store and scored some grassfed
boneless NY strip steaks. I grilled them and served them with gemelli
alfredo and squash. Good eatin' tonight.

https://flic.kr/p/suMwGG

Luckily I have some leftover so it looks like steak and eggs for
breakfast tomorrow.

koko

--

Food is our common ground, a universal experience
James Beard

On 5/7/2015 10:39 PM, koko wrote:
>
> Hit up the used meat bin at the grocery store and scored some grassfed
> boneless NY strip steaks. I grilled them and served them with gemelli
> alfredo and squash. Good eatin' tonight.
>
> https://flic.kr/p/suMwGG
>
Oh Lordy, you just gave Sqwerty a wet dream!

On 5/8/2015 12:39 AM, koko wrote:
>
> Hit up the used meat bin at the grocery store and scored some grassfed
> boneless NY strip steaks. I grilled them and served them with gemelli
> alfredo and squash. Good eatin' tonight.
>
> https://flic.kr/p/suMwGG
>
> Luckily I have some leftover so it looks like steak and eggs for
> breakfast tomorrow.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

Whoa, used meat??? Was it pre or post masticated?

On Thursday, May 7, 2015 at 11:53:54 PM UTC-5, Travis McGee wrote:
> On 5/8/2015 12:39 AM, koko wrote:
> >
> > Hit up the used meat bin at the grocery store and scored some grassfed
> > boneless NY strip steaks. I grilled them and served them with gemelli
> > alfredo and squash. Good eatin' tonight.
> >
> > https://flic.kr/p/suMwGG
> >
> > Luckily I have some leftover so it looks like steak and eggs for
> > breakfast tomorrow.
> >
> > koko
> >
> > --
> >
> > Food is our common ground, a universal experience
> > James Beard
> >
>
> Whoa, used meat??? Was it pre or post masticated?

No. That's the cutesy word some of the old timers here use for the
markdown meat that is at/near its last sale date.

--Bryan

koko wrote:
>
> Hit up the used meat bin at the grocery store and scored some grassfed
> boneless NY strip steaks. I grilled them and served them with gemelli
> alfredo and squash. Good eatin' tonight.
>
> https://flic.kr/p/suMwGG

Sounds good, Koko. 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,
then pressed into both sides:
-thyme
-terragon
-basil
-garlic powder
-fresh cracked pepper
-kosher salt

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.

I also had enough steak to make some steak sandwiches later on. Cut
steak into thin slices and put on buttered toast.

It was a good meal.

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

On Thu, 07 May 2015 21:39:48 -0700, koko > wrote:

>
>Hit up the used meat bin at the grocery store and scored some grassfed
>boneless NY strip steaks. I grilled them and served them with gemelli
>alfredo and squash. Good eatin' tonight.
>
>https://flic.kr/p/suMwGG
>
>Luckily I have some leftover so it looks like steak and eggs for
>breakfast tomorrow.
>
>koko

That NYStrip looks delicious!

William

On Friday, May 8, 2015 at 12:39:57 AM UTC-4, koko wrote:
> Hit up the used meat bin at the grocery store and scored some grassfed
> boneless NY strip steaks. I grilled them and served them with gemelli
> alfredo and squash. Good eatin' tonight.
>
> https://flic.kr/p/suMwGG
>

Lookin' good, Koko. Keep up the good work!
(Only "complaint" is that I can't see the inside
of the steak to see how cooked it is vis a vis the
outside - but I suppose it's all gone by now! :-)

--
Silvar Beitel

On Fri, 08 May 2015 14:09:11 -0400, William > wrote:

>On Thu, 07 May 2015 21:39:48 -0700, koko > wrote:
>
>>
>>Hit up the used meat bin at the grocery store and scored some grassfed
>>boneless NY strip steaks. I grilled them and served them with gemelli
>>alfredo and squash. Good eatin' tonight.
>>
>>https://flic.kr/p/suMwGG
>>
>>Luckily I have some leftover so it looks like steak and eggs for
>>breakfast tomorrow.
>>
>>koko
>
>That NYStrip looks delicious!
>
>William
>
Thank you William,

koko

--

Food is our common ground, a universal experience
James Beard

On Fri, 8 May 2015 11:44:54 -0700 (PDT),
wrote:

>On Friday, May 8, 2015 at 12:39:57 AM UTC-4, koko wrote:
>> Hit up the used meat bin at the grocery store and scored some grassfed
>> boneless NY strip steaks. I grilled them and served them with gemelli
>> alfredo and squash. Good eatin' tonight.
>>
>> https://flic.kr/p/suMwGG
>>
>
>Lookin' good, Koko. Keep up the good work!
>(Only "complaint" is that I can't see the inside
>of the steak to see how cooked it is vis a vis the
>outside - but I suppose it's all gone by now! :-)

Thank you.
It was cooked medium rare. Sorry, didn't think to cut it open, I like
seeing the inside of steaks/roasts/breads/cakes/pies etc... ;-) also
so I'll try and rememer next time.
Yep, it's all gone. As a matter of fact, I finished it off just a few
minutes ago.

koko

--

Food is our common ground, a universal experience
James Beard

On 5/8/2015 12:39 AM, koko wrote:
>
> Hit up the used meat bin at the grocery store and scored some grassfed
> boneless NY strip steaks. I grilled them and served them with gemelli
> alfredo and squash. Good eatin' tonight.
>
> https://flic.kr/p/suMwGG
>
> Luckily I have some leftover so it looks like steak and eggs for
> breakfast tomorrow.
>
> koko
>
Looks absolutely delicious!

Jill

On Fri, 08 May 2015 16:08:32 -0400, jmcquown >
wrote:

>On 5/8/2015 12:39 AM, koko wrote:
>>
>> Hit up the used meat bin at the grocery store and scored some grassfed
>> boneless NY strip steaks. I grilled them and served them with gemelli
>> alfredo and squash. Good eatin' tonight.
>>
>> https://flic.kr/p/suMwGG
>>
>> Luckily I have some leftover so it looks like steak and eggs for
>> breakfast tomorrow.
>>
>> koko
>>
>Looks absolutely delicious!
>
>Jill

Thanks Jill,

koko

--

Food is our common ground, a universal experience
James Beard

On Friday, May 8, 2015 at 1:09:20 PM UTC-5, BigC300 wrote:
>
> On Thu, 07 May 2015 21:39:48 -0700, koko > wrote:
>
> >
> >Hit up the used meat bin at the grocery store and scored some grassfed
> >boneless NY strip steaks. I grilled them and served them with gemelli
> >alfredo and squash. Good eatin' tonight.
> >
> >https://flic.kr/p/suMwGG
> >
> >Luckily I have some leftover so it looks like steak and eggs for
> >breakfast tomorrow.
> >
> >koko
>
> That NYStrip looks delicious!
>
> William
>
>
I agree!

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

On Fri, 8 May 2015 13:58:58 -0700 (PDT), "
> wrote:

>On Friday, May 8, 2015 at 1:09:20 PM UTC-5, BigC300 wrote:
>>
>> On Thu, 07 May 2015 21:39:48 -0700, koko > wrote:
>>
>> >
>> >Hit up the used meat bin at the grocery store and scored some grassfed
>> >boneless NY strip steaks. I grilled them and served them with gemelli
>> >alfredo and squash. Good eatin' tonight.
>> >
>> >https://flic.kr/p/suMwGG
>> >
>> >Luckily I have some leftover so it looks like steak and eggs for
>> >breakfast tomorrow.
>> >
>> >koko
>>
>> That NYStrip looks delicious!
>>
>> William
>>
>>
>I agree!

Thank you

koko

--

Food is our common ground, a universal experience
James Beard

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

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

I expected that review out of Sheldon. Guess I should have expected it
out of you too, Mr.JarredJism. heheh

"Bryan, your problem is so transparent and obvious to anyone familiar
with the signs/symptoms of Narcississtic Personality Disorder, please
seek therapy!!"

;-D

Cindy Hamilton wrote:
>
> 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.

Thank you, Cindy.

It's a very good mix of herbs and spice. Goes well with beef (and
lamb)

1) you use very little of each so as to not overwhelm the beef flavor.
Just a couple of pinches of the mix on each side.

2) This is not even my idea. Daughter used to date the head chef at a
popular restaurant here. He's the one that showed me this years ago.
Before that I used to cook steaks just with S&P. This is a good
variation.

I still have 3 of these KC strip steaks left.
Tomorrow, I'm cooking another one and will cut it into three 4oz
pieces just to experiment with the taste.

1) One piece with my mix
2) One piece the old way with just s&p
3) They included a spice pack of their "special mix." I'm going to try
some of that on the third piece. Hey, it's worth a try.

Steve's "steak bulgogi" sounds very good too. I looked up the recipe
of how to make that. Sounds perfect for a shish kebob thing maybe
with onion, green pepper and tomato. I'll probably try to pan fry that
mix too soon.

G.

On Sat, 09 May 2015 07:36:51 -0400, Gary > wrote:

>I still have 3 of these KC strip steaks left.
>Tomorrow, I'm cooking another one and will cut it into three 4oz
>pieces just to experiment with the taste.

humm, what's the difference between a Kansas City Strip Steak and a
New York Strip Steak? The location of your butcher?

William

William wrote:
>
> On Sat, 09 May 2015 07:36:51 -0400, Gary > wrote:
>
> >I still have 3 of these KC strip steaks left.
> >Tomorrow, I'm cooking another one and will cut it into three 4oz
> >pieces just to experiment with the taste.
>
> humm, what's the difference between a Kansas City Strip Steak and a
> New York Strip Steak? The location of your butcher?
>
> William

As I said in another email. I think it's the same cut...just another
name. What I have is called KC strip steaks.

G.

William wrote:
>Gary wrote:
>
>>I still have 3 of these KC strip steaks left.
>>Tomorrow, I'm cooking another one and will cut it into three 4oz
>>pieces just to experiment with the taste.

Since they've been frozen they'd be best ground and made into burgers
or meat loaf, I'm serious... once tender steak has been frozen it is
no longer considered nor can it be sold in the US as fresh beef,
freezing will reduce it by one or even two USDA grades because when
thawed it'll lose much of its juices (freezing ruptures the cell
walls). I don't know how these mail order beef companys get away with
calling their product "Fresh Beef", perhaps nowhere in their ads do
they refer to it as "Fresh Beef". I would suggest slapping those
steaks onto a hot pan while still half frozen (do not fully defrost)
and cook quickly to rare, they'll retain more of their juices... and
do not salt until plated (salt is a desiccant). Adding all those
herbs is dumb unless you're going to braise those steaks... beef steak
is supposed to taste like beef, not rosemary/pinesol... I wouldn't add
pepper either, add freshly ground pepper after plating... cooked
pepper is not freshly ground anymore... in fact surface pepper (and
especially herbs) heated to high pan temperature develops a nasty
burned flavor. The only seasoning I'd add would be after cooking when
plated, a light brushing of unsalted butter and a smidge of kosher
salt with a grind of black pepper, nothing else belongs on a good
steak. I never buy salted butter, salted butter is old stock...
adding salt to butter is from the days before refrigeration, the salt
was added as a preservative. There's actually a relatively large
quantity of salt contained in salted butter, nearly a tablespoon per
pound, some brands more. To me salted butter doesn't taste like fresh
butter... add your own salt.

>humm, what's the difference between a Kansas City Strip Steak and a
>New York Strip Steak? The location of your butcher?

Not really butcher location, has mostly to do with price commanded...
NY style anything generally commands a higher price (how much would
you pay for a Ferguson strip steak) , but there's really no diffence
in the cut, the different names for the same cut are probably more a
matter of personal bias. Personally I don't care for any boneless
steak, to me a boneless steak is no more a steak than a boneless pork
chop is a chop, they are most definitely not, they are beef/pork
fillets.. and once a cut is off the bone it can no longer be
accurately ID'd, can't tell from where on the section it's derived or
even from which section... that boneless strip steak Koko displayed
sure doesn't look to me like it came from the short loin... actually
without a drop of moistness/meat juice on the plate it looks exactly
like one of those molded plastic food display mock-ups, probably why
she didn't cut into it... one can buy mock-up foods from educational
catalogues.
https://spectrum-nasco.ca/catalogsea...OOD%20REPLICAS
Koko's steak:
https://spectrum-nasco.ca/product.ht...&Source=Search
Koko's green beans:
https://spectrum-nasco.ca/product.ht...&Source=Search
Barb Schaller's caviar:
https://spectrum-nasco.ca/product.ht...&Source=Search
http://en.wikipedia.org/wiki/Strip_steak

On 5/9/2015 5:23 AM, wrote:
> On Sat, 9 May 2015 03:46:54 -0700 (PDT), Cindy Hamilton
> > wrote:
>>
>> 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
>
> It does seem to vary, I bought a strip loin several weeks ago, cooked
> it up how I like it, very rare, in the trusty old CI pan and I nearly
> ate the whole thing in one sitting it was so good. Next one, same
> butcher but not nearly as nice. Maybe it's a question of whether one
> gets a steak from a happy-go-lucky type of steer or a nervous wreck.
>

It has everything to do with how the animal was killed and butchered.

Brutal truth, but still truth.

On 5/9/2015 6:52 AM, William wrote:
> On Sat, 09 May 2015 07:36:51 -0400, Gary > wrote:
>
>> I still have 3 of these KC strip steaks left.
>> Tomorrow, I'm cooking another one and will cut it into three 4oz
>> pieces just to experiment with the taste.
>
> humm, what's the difference between a Kansas City Strip Steak and a
> New York Strip Steak? The location of your butcher?
>
> William
>
>
>
Marty ruined the first one.

On 5/9/2015 7:31 AM, Gary wrote:
> What I have is called KC strip steaks.
>
> G.

With Marty's glop all over them?