One of the Tastiest Cuts of Meat — USDA Prime New York Strip
Sometimes it’s my preferred piece of meat!
I wrote a short article last week detailing my experience with the Japanese A5 Wagyu beef. It was one of the most delicious meals I’ve had, and you can read about it below (link article)
Although it’s typically one of the most sought-after delights when it comes to enjoying a luxurious meal, I believe cuts that have less marbling and fat have their place in the market as well, and it’s not just about the price.
Sometimes I find cuts with high-fat content too “heavy,” and I can only eat a good few pieces only before I find my mouth coated in all the oily meltiness. Typically, I would need to douse my mouth in a serving of sorbet, wine, or contrasting drinks that would allow my sensations to reset before taking another bite.
To a certain point, though, the oiliness may be too much, and I might have to call it quits. I’m exaggerating, but you get the idea.
The New York strip has nowhere near the veins and marbling when comparing it to my previous article on the Japanese A5 Wagyu. However, it makes up for it in the depth of flavor and the texture when you work your way through the steak.
The key to any good steak starts from the very first step. I let it sit at room temperature for around 30 minutes. As you might be able to see, the steak begins to glisten as the fat begins to melt on itself already (especially the Japanese A5 pictured along with the NY steak)
I already had the pan primed with the Wagyu fat that had been cooking first. So, I let that heat up to a good temperature, and as soon as it started to smoke, I put the steak in, and the sizzling goodness immediately starts playing tunes to my ears. If you haven’t already, check out my video below. The visual and ear stimulation will take you to another level, I promise.
I’ve received a lot of feedback on my previous video on the Japanese A5 regarding the fat cap. I felt the Wagyu didn’t need its fat cap to be seared because it didn’t have much of a cap, to begin with, and the overwhelming flavor of the beef itself already justifies not specifically searing the cap, in my opinion.
However, as you can see in this particular cut, there’s a prominent fat cap that needs to be cooked to become more palatable than raw fat. I seared it until it turned golden brown, and I finished it off on both sides before setting the steak aside, leaving it to rest.
Typically for cuts that aren’t loaded with fat like the A5 Wagyu, I would finish it in butter and some herbs. But for this particular meal, I already had an extremely fat cut of meat that would’ve overwhelmed my taste buds, so I skipped the extra step and just poured some pan juices over while it settles down.
Finally, here is a quick shot of the steak inside after slicing it. Absolutely beautiful and delicious!
Of course, I paired it with some wine, grapes, and seared pineapples as it works as a palate cleanser before I take each bite. In my opinion, it removes the oiliness and allows me to prolong the enjoyment of my steaks.
More to come soon! Take care
Calvin
