The new york strip steak is cut from the short loin nearest the sirloin of the cow. It has a moderate amount of bone but can also be purchased with the bone removed. It is a very tender and succulent cut of beef. A one inch cut weighs about one to two pounds. The shell steak, new york strip steak, key strip, Kansas City steak, and hotel steak are substantially the same: porterhouse steaks with tenderloin and tail removed. Regardless of what you name it new york strip steak is a very tasty cut of beef.
Recipes using black angus steaks
April 11, 2009 By Leave a Comment
Q. Do you know any recipes using black angus steaks?
Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.
4 lbs porterhouse black angus steaks
salt
1/2 cup olive oil
2 tbsps butter
1 clove garlic, crushed
juice of 1/2 lemon
1/2 cup tomato paste
1/2 cup Worcestershire sauce
freshly ground pepper
Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke.Serves six.
Recipes using black angus steaks
March 1, 2009 By Leave a Comment
Q. Do you know any recipes using black angus steaks?
Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.
- 4 lbs porterhouse black angus steaks
- salt
- 1/2 cup olive oil
- 2 tbsps butter
- 1 clove garlic, crushed
- juice of 1/2 lemon
- 1/2 cup tomato paste
- 1/2 cup Worcestershire sauce
- freshly ground pepper
Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke. Serves six.
