I’ve found that a New York Strip done correctly is a damn fine piece of meat. I used to go all in on ribeyes, but have been getting strips more lately. Just less ******** to deal with (ie I’m not a huge fan of chewing dollops of fat) and very, very good.I would say the Shorthorn. A 16oz New York Strip sounds about right
I had a ribeye the other day bwcause it was marked down as it was at it's use or freeze by date. It was very good but I still prefer a New York Strip or the occasional FlatironI’ve found that a New York Strip done correctly is a damn fine piece of meat. I used to go all in on ribeyes, but have been getting strips more lately. Just less ******** to deal with (ie I’m not a huge fan of chewing dollops of fat) and very, very good.
That said…I’m going Longhorn.
someone is buying your meal, so cost is irrelevant, which entrée do you order? And why. View attachment 105528