Lupo@lemmy.world to FoodPorn@lemmy.worldEnglish · 2 months agoSteak & Eggs with Chimichurrilemmy.worldexternal-linkmessage-square14fedilinkarrow-up1106arrow-down18file-text
arrow-up198arrow-down1external-linkSteak & Eggs with Chimichurrilemmy.worldLupo@lemmy.world to FoodPorn@lemmy.worldEnglish · 2 months agomessage-square14fedilinkfile-text
minus-squareummthatguy@lemmy.worldlinkfedilinkEnglisharrow-up3·2 months agoLooks like a ribeye to me.
minus-squareLupo@lemmy.worldOPlinkfedilinkEnglisharrow-up6·2 months agoIt was a shell steak, aka bone in New York strip. Got a 3/4" from my local butcher and I follow these charts. I should have gone for an inch.
minus-squarejaybone@lemmy.ziplinkfedilinkEnglisharrow-up3·2 months agoIs there any reason to prefer bone in as opposed to boneless New York strip?
minus-squareLupo@lemmy.worldOPlinkfedilinkEnglisharrow-up5·2 months agoKeeps that flavor in the meat, but it can add cooking time depending on the size of the bone as it absorbs heat.
Looks like a ribeye to me.
It was a shell steak, aka bone in New York strip. Got a 3/4" from my local butcher and I follow these charts. I should have gone for an inch.
Is there any reason to prefer bone in as opposed to boneless New York strip?
Keeps that flavor in the meat, but it can add cooking time depending on the size of the bone as it absorbs heat.