I tend to go for a NY strip 9/10 times when I’m buying steaks, unless there’s some good deal on something else. Or I’ll go to Costco and get a big roast and cut steaks out of it. I’m not super picky these days because I always sous vide and torch my steaks and they come out so nice no matter what the cut. Salt and pepper and herbs before the sous vide usually, but every now and then I’ll try out a marinade. Sometimes I’ll finish with some butter, but usually it’s fine without a finish.
But I do find that a NY strip just looks the best to me and has a good ratio of fat to meat for my tastes. Eating out, I may go for a ribeye or something more “premium” but I rarely get steak when I eat out. So what’s your favorite cut and how do you cook it?
NY strip, dry brined (kosher salt, fresh cracked pepper, and some baking soda, left at room temperature until the salt has been fully absorbed into the steak.)
as for cooking, it depends on weather and mood- nice enough to grill outside? wood fired grill, with a coating of marinade applied just before it goes on (not more than a few minutes.)- Olive oil, apple vinegar, garlic, more pepper. maybe some lime or lemon juice. seared to a medium-rare. the oil helps the sear lock in juices, the hint of vinegar adds an acidic kick.
Shit weather? it’s pan fried in cast iron, generous amounts of butter (and enough neutral oil to keep it from burning about 1/3 oil 2/3’s butter), with a crushed clove of garlic and a sprig of time in the pan. again, seared to that perfect medium rare. (though… if you have one of those in the family, this method also allows you to slow it down to produce a passable well done. Just saying.)