THE GREAT NEW YORK STEAK COOK-OFF
Ladies and Gentlemen, in this corner we have an American Kobe New York strip steak from Snake River Farms and in the opposite corner we have an aged USDA Choice New York strip steak from Willowside Meats of Santa Rosa. These two premium steaks will do battle on the bbq grill tonight. Both have lofty pedigrees that will make any carnivore swoon. The Snake River steak is a highly marbleized cut of protein from the American version of Kobe Waygu beef. This breed of cattle originated in Japan, were they are reputed to be pampered, massaged and fed a diet that includes sake and beer. . The steak from Willowside is a highly marbled USDA Choice grade beef that was hung and dry aged for a minimum of 10 days. We will cook these steaks using the same methods and temperatures. Will one emerge from the ring victorious? Let the dinner bell ring and “Let’s Get Ready to Rumble!”
The Willowside cut is of a darker color. It is also of a firmer texture than the Kobe. The Kobe beef has a beautiful marbling of fat and is a little softer in texture. Salt & coarse ground pepper was applied one half hour before cooking. A very hot mesquite charcoal was built. This fire was popping and squirting molten heat for a quick cook time. The grill was oiled and the steaks took their respective corners. Four minutes on each side with a turn at the two minute mark for grill marks was the cooking time. Ten long minutes of rest time. Ladies and Gentlemen we have a split decision. We shall read the score cards.
|Willowside Aged (left) Snake Farm Kobe (right)|