Chilebrown at home

Monday, November 23, 2015


\Our latest Meat Adventure to Guerra Quality Meats provided this fine specimen of USDA Prime New York strip cut steak. This steak weighed out around 24 ounces before trimming. Our only seasoning was a liberal dousing of kosher salt and freshly ground black pepper. We trimmed all external fat from this cut of beef. There are different schools of thought on this maneuver. Some people claim there should be a little fat left to baste and add flavor. Fat is flavor and this cut had a lot of internal marbling of fat throughout. External fat also will drip and burn at high heats which I like to avoid. This is my preference. We seared the cut on all sides over a very hot mesquite charcoal fire. The internal temperature was 120 degrees when it was pulled. A 5 minute rest and we were ready. This steak may have been one of the best ever. Tender, juicy, corn-fed bliss and the mouth feel that hipsters like to call umami was all experienced in each bite. Buying prime beef is more expensive. This is an extra expense that pays for itself in the flavor and enjoyment results. What a treat.


Big Dude said...

Hot grilled prime strip steak - doesn't get much better than that.

Chilebrown said...

Big Dude, New York has been my new favorite cut of steak. Happy Thanksgiving to you.

Chris said...

Sounds like a great steak!

My wife has gotten to be a beef snob, if it isn't prime or dry aged, she feels cheated. I did trick her with a sous vide CAB ribeye a few weeks ago. My wife has prime tastes and I have a "special today" budget, ha ha.