Ginger Garlic Compound Butter
Adding a compound butter to steak, I find, is one of the best ways to take your meal up a notch. I love how it melts over the steak and onto the potatoes and veggies Im serving with it.
Compound butter is extremely easy to make. Just a stick of softened butter and some seasonings. For this ginger garlic compound butter, I used things I just happened to have in my refrigerator. With only 4 ingredients I was able to take a simple dinner and make it into something really special.
When you make your butter, be sure the butter is really soft. Use a microplane to grate the ginger and garlic really fine. It will practically melt right into the butter!
You are going to love this New York Strip Steak with Ginger Garlic Compound Butter! If you are looking for some other easy steak dinners try this Lomo Saltado its really good!
Steak and potatoes go great with a veggie. Try the Balsamic Braised Green Beans from Cotter Crunch for a winning combo.
Steak is always our go to for at home date night- whats your favorite date night meal?
December 20, 2012 by Deal Seeking Mom
This Friday only , Whole Foods Market will have NY Strip Steaks on sale for $9.99/lb. a savings of around 50%! This is top-quality steak at a great value nows even a good time to stock up and reserve it in the freezer for New Years Eve!
What to know about Whole Foods Markets beef
- No antibiotics ever!
- No added hormones.
- No animal byproducts in feed.
Are You A Chicken Lover Too
I have a recent article which breaks down which grocery stores have the best quality chicken. I also take the mystery out of the common terms like hormone and antibiotic-free.
I even explain how some claims you see on chicken packages are just marketing gimmicks and are really meaningless.
Just click that link to read it on my site.
Like Steak But Not Sure If Prime Is Worth The Money
I recently conducted a blind taste test of USDA Choice, USDA Prime, Certified Angus, and Grass-fed ribeye steaks.
Prime is definitely the most expensive of those 4, but did it taste the best? Find out my results in this recent article and brief video where youll see it all unfold!
Just click that link to see it on my site!
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Steaks Your Butcher Loves To Grill: Skirt Flat
Fire up your grill this summer with adventurous, butcher-favorite cuts that score big on flavor.
Theres plenty to love about New York strip steak and filet mignon, but why not grill something new this summer? Lesser-known cuts like flat-iron, tri-tip and bavette steak are packed with flavor, offer great value and are easier to cook than youd expect. Butchers rave about them, which should tell you something. Well help you grill boldly and eat deliciously with tips and recipes for these adventurous cuts.
*Exclusively for Prime members in select ZIP codes.
Insider tip: For the best grilled steak, start with the best quality meat. All the beef in our Meat department is Animal Welfare Certified. No antibiotics, ever, and no added growth hormones.
What Is A Good Price For A New York Strip Steak
You can expect to pay around $12.99 to $14.99 a pound for a New York Strip steak. This is about the same price as a good Ribeye as well. If you shop sales I bet you can beat that. Grocery store typically have some type of steak on sale each week, especially during the summer months.
Walmart had the cheapest New York Strip steaks. But I don’t feel very confident with the quality of those steaks. I would rather wait on a sale at another grocery store that could match Walmart’s everyday price.
If you want to be really ambitious and cut your own strip steaks, then you might consider buying a whole one from Costco. You can even get them as USDA Prime. How about that?
Here is a video on how to do this. Watch below.
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How Do You Pick A Steak At The Grocery Store
While steak from the local meat market may be the better option for purchasing steak, sometimes is just not possible.
Meat markets are becoming a rarity. If you do happen to have one nearby, its going to mean an extra trip and extra time shopping.
Sometimes its just more convenient to do all of your shopping, including meat, at the supermarket.
So, how do you pick a quality steak at the grocery store?
What Are The Usda Meat Grades
The United States Department of Agriculture grades meat at the request of the meatpacker.
The grading system determines the quality rating based on the amount of marbling in the muscle and the age of the beef.
There are generally three USDA grades of beef that you would buy from the supermarket. From highest to lowest, they are:
- Prime
- Select
The highest quality of meat is USDA Prime.
It is the most tender and flavorful cut of meat. It is also hard to find and usually reserved for high-end restaurants. You may be able to find it at the supermarket occasionally but at a premium price.
In short, the higher the ratio of marbling, and the younger the cow, the higher the grade.
The marbling determines the tenderness, juiciness, and flavor. Younger beef produces a finer texture, making it more tender.
The second-highest grade is Choice.
It has less marbling and is generally less tender. Less marbling also means less flavor and juice.
USDA Select is the lowest grade of steak youll find at the supermarket.
It is very lean and tougher than other cuts.
USDA Cutter and Canner grades are meats that are typically found in convenience foods, like microwave burritos, pot pies, and other processed food products.
When shopping for steak, be sure to look for the USDA shield.
Many grocers will mark packages as prime or choice, but unless it has the USDA shield, its most likely a marketing ploy.
Civil Eats
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All About New York Strip Steak
Get tips and recipes for a steak-lovers favorite: Tender, tasty New York strip.
- Alice K. Thompson
New York strip is one of my all-time favorite cuts, combining an ideal amount of big beefy flavor with remarkable tenderness. Its hard to go wrong with a strip steak, and as long as your goal is searing the outside to a crisp, caramelized crust and keeping the inside pink youll have one of the very best steak experiences around with minimal effort.
You can buy strip steaks either boneless or bone-in. I prefer bone-in strips since I adore the succulent flesh that sits right alongside the slender bone if only family is around, Ill happily gnaw away to get every bit of it. But I admit, if you intend to slice the steaks after cooking, a boneless strip is more convenient.
Strip steaks can be cut by your butcher in a variety of thickness, anywhere up to 2 inches or more. My preference is for steaks about 1 1/4-inches thick I find these steaks, weighing in at about 1 pound, the easiest to control doneness on, yielding a nicely seared, crusty exterior while the interior reaches a juicy medium-rare, the most popular doneness for this cut.
What Is Steak And What Part Of The Cow Do They Come From
Steak is not just any piece of meat. Steak is generally defined as a cut of meat that is sliced across the muscle fibers.
There are many different kinds of steak, each coming from different areas of the cow. Each type of steak has different characteristics.
Ribeyes come from the rib area. T-bones, porterhouse, filet mignon, and strip steaks come from the loin.
Some steaks, like skirt steak and flank steak, are cut with the muscle fibers. They come from the short plate and the flank. They also tend to be tougher than other steaks.
Arguably, one of the hardest things about cooking steak at home is picking and purchasing steak at the supermarket. Its not surprising, either. There are a ton of choices!
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What Makes One Type Of Steak Better Than Another
We all have our own idea of what makes a steak good.
The same applies when we talk about better steaks. For this article, were going to assume that the better steak is super flavorful yet tender. Were also going to assume that cost is not a factor.
Filet Mignon comes from the tenderloin portion of the cow.
It contains very little fat and comes from a non-weight-bearing muscle. This, along with it not containing much connective tissue makes it the most tender cut of meat. However, the lack of fat does not make it the most flavorful.
This is why it is usually served with some sort of sauce or wrapped in bacon.
Strip steaks, like the NY Strip, is a good balance of flavor and tenderness. Its got some fat in it, making it more flavorful than the filet mignon. Its also a well-worked muscle, making it less tender.
The Ribeye is the most flavorful cust of meat. Look for high marbling. This is the white swirling youll see in the steak. The more marbling, the more flavorful the steak. If cooked with care, it can also be very tender.
So, what makes one steak better than another steak? A good amount of fat and cut from an area that doesnt do much work .
Big steak tonight for dinner what sides can go with it. H-E-B best grocery store unless you hit the whole food markets I rock with that too
T Greezy
Whole Foods: One Day New York Strip Steak Sale 11/7
Stock up on antibiotic and added hormone-free steak at Whole Foods tomorrow! This Friday, 11/7/14 only, Whole Foods is having a one day sale on New York strip steaks for just $10.99 lb.
Whole Foods beef comes from cows that were not fed animal by-products, and were raised without supplemental growth hormones and antibiotics, ever.
Availability and limits may vary by region, contact your store for details. Available while supplies last. Most of our stores do not provide rain checks for sales like this.
Be sure to check out the rest of this weeks Whole Foods coupon matchups here.
Thanks Shawnda!
Looking for more natural and organic deals? Go here. Dont miss any natural and organic deals, follow me on and !
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What Is A New York Strip Steak
A New York Strip Steak comes from the short loin. This is great real estate to get a chunk of beef. The short loin is located at the center of the back of the cow. This area gets less work by the cow during its life, which means the meat from that region is more tender than from the neck or end of the cow.
The steak may be sold boneless or bone-in.
The New York Strip steak is also called the Top Loin Steak.
Whole Foods V Fresh Grocer A Cage Match
Get more Spoon in your feed.
Lets talk about meat. If youve never seen one of the countless food documentaries unveiling the horrors of the meat industry, youre a little late to the party. Weve all heard it beforeindustrial meat is bad. Eating a piece of industrially raised meat is actually putting you at risk, but its cheap and convenient and sometimes easier to obtain rather than venturing elsewhere for better options .
What exactly are we paying for when we choose to opt out of the mass meat market? An organic product raised humanely sans antibiotics. Ive stayed away from industrial meat since being brought to temporary vegetarianism/tears when I saw Food Inc., but I wanted to know if I could actually see and taste the difference.
Whole Foods Market prides themselves on the fact that they know about the meat theyre giving us. The cows that provide organic grass fed strips I tested never had any hormones or antibiotics and were on a strictly grass-fed diet. The Bell and Evans chicken was only fed vegetarian feed, was never injected with hormones or antibiotics and was encouraged to roam in a natural environment.
The other brands, USDA beef and Perdue chicken, are subject to major hormone and antibiotic injectionsand thats the least of the problems. For more on that, check out Michael Pollans article on a peek inside the big industrial meat wheels.
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New York Strip Steak With Chimichurri From Whole Foods
Rich, tender strip steak drizzled with a classic herb chimichurri sauce makes an intimate dinner for two, but you can also double the ingredients for an easy dinner for company. Feel free to make the sauce a day ahead, and take a shortcut by whirling all the chimichurri ingredients together in a food processor if youre making a larger batch.New York Strip Steak with Chimichurri. Serves 2
- 1/4 cuploosely packed fresh mint leaves
- 1/4 cuploosely packed fresh parsley leaves
- 1 tablespoonfresh oregano leaves
- 1 smallclove garlic
- 1 1/4 teaspoonscoarse sea salt divided
- 1/8 teaspooncrushed red chili flakes
- 1 teaspoonground black pepper
Is Organic Beef Grass
Organic beef does not necessarily mean it was grass-fed.
Organic means that the animal was not given added hormones or antibiotics or pesticides in the food. The feed can be grass, corn or soy .
Grass-fed meat means that the animal was pasture-raised and was not fed corn or soy. Grass-fed meat is often organic, but organic does not necessarily mean grass-fed.
Because cattle that are fed grain are inherently less healthy, organic does not necessarily mean better. Studies show that grain-fed cattle have unhealthy omega 6 to omega 3 fats. They have higher saturated fat and tend to be pro-inflammatory.
Grass-fed cattle have a much healthier omega 6 to omega 3 fat ratio.
They also tend to contain more vitamins, are less likely to have E. coli, less saturated fat, and fewer calories than commercial grain-fed meat.
So, if you are looking to purchase the healthiest steak, look for organic grass-fed beef with a USDA rating of at least Choice.
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How To Cook A New York Strip Steak
For a thick steak like a New York Strip a two part cooking method is best. First sear on both sides in a cast iron skillet. Then put the whole thing in the oven to finish. That way you can get a nice sear and have the meat be perfectly cooked in the center. I do this same approach with Ribeye steaks. Any steak that is large and thick does well this way.
How To Cook New York Strip Steak
Now that we know strip steak basics, its time to learn how to cook New York strip steak!
- Season. Remove steaks from fridge to come to room temperature. Rub with olive oil and season with salt and pepper. Let rest.
- Sear. When the oven is preheated, preheat your cast iron grill pan this will get you those beautiful grill marks! Add butter and steaks. Sear, without moving, until browned with grill marks. Flip and sear on other side.
TIP: Steaks do not need to be cooked through at this stage. This step only browns the outside.
- Finish. Transfer pan to oven and baked to desired level of doneness.
TIP: For best results, use a probe thermometer to get the perfect steak temperature every time. Use the temperature and time chart below as a guide!
- Rest. Remove steaks from oven and transfer to a plate to rest before slicing.
TIP: Do not rest steaks in the cast iron pan. This would cause them to overcook, so transfer to a plate and rest there instead.
Don’t Miss: Frozen Steaks Delivered
Looking For The Best Beef And Unhappy With What Your Local Store Has
Now thanks to Cooks Venture, you can get pasture-raised meats delivered right to your door with free fast shipping.
Once you try it, youll be astounded at how much better the quality is! Imagine the taste of that grass-fed ribeye fresh off your grill!
Use code TRYCV at checkout for $20 off your first box! to take a look.
No doubt youve seen Cooks Venture raved about by Forbes and The Washington Post. Now its your turn!
Just chose the combination box thats right for you beef, chicken, or the best of both. Flash frozen and vacuum-sealed means it will be farm fresh whenever youre ready!
With every purchase, you support building a better food system for the animals, the planet, and us. Humanly raised and a proud supporter of the non-GMO Project!
to see all their amazing offerings on their website.
Knife Skills: How To Cut A Whole Beef Strip Loin Into Steaks
- Pin
Buying a whole strip loin is not only a great way to save money on expensive steaks , it also gives you more control over your final product, allowing you to manage the thickness of each steak as well as the size of the fat cap.
All you need is a sharp chefs knife or boning knife and some very basic butchering skills to get it done.
A whole strip can run 10 to 15 pounds, and will yield anywhere between 10 and 20 steaks, depending on how thick you like them . Once youve cut your steaks, they can be vacuum sealed or placed into freezer bags and frozen for up to a couple months.
Heres how to do it, step-by-step.
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