Cutting NY Strips at Home
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Cutting NY Strips at Home is an exciting adventure that brings the steakhouse right into your kitchen. There's something special about slicing into a beautifully marbled New York strip roast, especially when you know you did it all yourself. Trust me, once you learn how to cut these bad boys, you'll feel like a grill master every time you fire up the grill.
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What makes this even better is that we’re taking that big ol’ roast and turning it into perfectly portioned steaks. It's a great way to save some cash while enjoying high-quality cuts of meat. Plus, you can cut them to your desired thickness-whether you like them thick and juicy or a bit thinner for quick grilling, you have total control.
Get ready to impress your friends at the next backyard barbecue. They’ll be wondering where you got your grill skills, and you can smile knowingly-because it’s all in the cutting, and I’m here to show you how it’s done!
Why You'll Love This Recipe
First off, cutting your own New York strips at home is a game changer. Not only do you get to choose the exact thickness of each steak, but you also get to enjoy that fresh-cut flavor that just can’t be beat. Each slice is packed with flavor and tenderness, making it perfect for grilling or even pan-searing.
Another reason this recipe stands out? It's incredibly simple. All you need is a good roast and a sharp knife.
You don’t have to be a professional butcher to pull this off-just a little patience and the right technique, and you’ll be slicing like a pro in no time.
Plus, this is a budget-friendly option. Purchasing a whole New York strip roast is usually cheaper than buying pre-cut steaks. You can save some cash while treating yourself to a delicious meal, and that’s a win-win in my book!
Ingredients & Tools You'll Need
Alright, let’s talk about what you need for this delicious endeavor. The star of the show is, of course, a New York strip roast. I typically go for a portion around 6 pounds because it gives me enough to slice, grill, and even freeze for later.
Just make sure you’re getting a quality cut with good marbling-that fat is what makes this steak so juicy and flavorful!
Now, when it comes to tools, you’ll want a sharp brisket knife. Trust me, a good knife makes all the difference. It’ll allow you to make those long, even strokes that result in clean, perfectly sliced steaks without those pesky knife marks.
A cutting board is also a must-you don’t want to be cutting on your countertop and risking a mess!
How To Make It
Cutting NY strips at home is all about preparation and technique. It’s not just about slicing; it’s about getting the roast ready and knowing how to cut it to achieve that ideal thickness. I’m here to walk you through both the preparation and cooking aspects so you can pull this off with confidence.
Preparation
First off, make sure your New York strip roast is thoroughly chilled. I like to pop mine in the fridge for a couple of hours before cutting. The colder the meat, the easier it is to slice cleanly.
You want to aim for about a 1-inch thickness for your steaks, but you can totally adjust that based on your preference.
Once your roast is nice and cold, grab your brisket knife and your cutting board. It’s best to use the knife’s length to your advantage, making long, even strokes. This technique helps avoid those unsightly knife marks.
Just remember, don’t rush it-take your time, and you’ll be rewarded with beautiful, even slices.
Cooking
Now that you’ve got your steaks cut, it’s time to cook! You can grill them up right away or freeze them for later. If you’re grilling, get your grill nice and hot-about medium-high heat is perfect.
You want to sear those steaks for a few minutes on each side, depending on your desired doneness.
For a perfect medium-rare, aim for an internal temperature of about 130°F. As they cook, you’ll get that amazing aroma wafting through the air, and trust me, it’ll be hard to resist the temptation to sneak a taste. Once they’re done, let them rest for a bit before digging in.
This helps the juices redistribute, giving you that juicy bite we all crave.
Serving & Variations
When it comes to serving, the options are endless! You can keep it classic with a sprinkle of salt and pepper or get adventurous with marinades and rubs. I love a good garlic herb butter on top-melted over those juicy steaks, it’s pure bliss.
These steaks pair beautifully with sides like grilled veggies, baked potatoes, or even a fresh salad. And let’s not forget about the leftovers; if you have any, they’re perfect for steak sandwiches or salads the next day. Just be sure to store any unused portions in an airtight container in the freezer to keep that freshness intact.
Wrapping Up
Cutting NY Strips at Home is not just a fun kitchen project; it’s a way to elevate your cooking game and impress your friends. Whether you're hosting a barbecue or just enjoying a quiet dinner, this technique will bring out the best in your steaks. So, grab that roast, sharpen your knife, and let’s make some magic happen!
Recipe created by Big K’s QUE for Trust Me Try It.
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Ingredients
- 1 portion of a New York strip roast (mine was around 6 pounds )
Instructions
- Make sure your loin is good and cold . It will slice much easier . I like mine around 1” thick . But cut to your desired thickness . So to achieve that I have found the thickness of a brisket knife achieves that thickness . Make good long even strokes . That will avoid knife marks . Then they are ready to prepare or freeze for later use !
