New York Strip Steak

New York Strip Steak! Ever had one? A New York is simply a choice beef cut (in our opinion) with a name that's memorable.

The New York Strip Steak has a lot of names other than NY Strip. Here's a few: Ambassador Steak, Beef Loin, Strip Loin Steak, Bone In, Center-Cut; Club Steak; Country Club Steak; Delmonico Steak; Hotel Cut Steak; Kansas City Steak; Kansas City Strip Steak, Shell Steak; Strip Loin Steak; Top Loin Steak and Top Loin Steak (Bone In).

The steak's "strip" name originated from Delmonico's in New York City, a business that's still operational in name only, as the original from the 1800's no longer exists! That was only in the 18th century. Not long ago :) Hey, now that's branding!

Why this piece of meat has so many different names is beyond me. I mostly see it as a NY Strip Steak at any grocery store in Southern Wisconsin. Most importantly, I recognize the price of the cut and it's usually around $8.00 to $9.00 dollars per pound. Western ranchers must be going wild with joy.

The cut comes from below the backbone of a steer in the "Loin Primal" section. I would consider the New York Strip Steak a choice cut and some would argue that it's not choice because it's leaner then the obviously marbled choice T-Bone And Porterhouse steaks (the only cuts to buy unless you like eating leather-like grass fed only beef) which come from the same loin section.

The New York Strip Steak is extremely tender though and really grill worthy in any situation. Tasteful, impressive and full of protein; man, this steak really does it for you and yours, party or just a backyard jaunt! Food Run Fix can't say enough about this meat. Represented are boneless and bone in along with some great sides!

What's the difference between a choice or an Angus steak?

Nothing except for the breed. Angus steak is highly marbled; you'll pay more for it and Food Run Fix highly recommends it. A steak labeled "Choice" is marbled as well. Both are choice, both are delicious and grill worthy! It's a simple matter of opening your wallet. Shake on the seasoning, pepper, salt and your favorite condiment ;)

* All steaks are, by nature, completely different in price, size, weight and marbling. I trust that you grant me freedom to pick a good one for you.

To fully alleviate your concerns about steak being purchased unseen, I will take a picture of the NY Strip steaks at the store and send them to you for your approval. Beef is expensive enough without any surprises or disappointment from you with the quality (I don't want that)! Sound fair?

Some New York Strip Steak Sides That Compliment!

McCain Smiles Mashed Potato Shapes 22 Oz

"Per 3 Oz: 160 Calories, 8g Total Fat, 0mg Cholesterol, 170mg Sodium, 22g Total Carb, 2g Protein"

McCain Craft Beer Onion Rings 14 Oz

"6 Pieces: 190 Calories, 8g Total Fat, 0mg Cholesterol, 350mg Sodium, 26g Total Carb, 2g Protein"

McCain 5 Minute Fries Shoestring Cut 20 Oz

"Per 3 Oz: 120 Calories, 5g Total Fat, 0mg Cholesterol, 350mg Sodium, 17g Total Carb, 1g Protein"

Seasoned Spirals (Curly Fries) 26 Oz

"Per 3 Oz: 150 Calories, 8g Total Fat, 0mg Cholesterol, 260mg Sodium, 20g Total Carb, 2g Protein"

Idahoan Scalloped Homestyle Casserole 4 Oz

"1/2 Cup: 150 Calories, 5g Total Fat, 10mg Cholesterol, 440mg Sodium, 24g Total Carb, 3g Protein"

Loaded Baked Homestyle Casserole 4 Oz

"1/2 Cup: 150 Calories, 4.5g Total Fat, 15mg Cholesterol, 670mg Sodium, 23g Total Carb, 4g Protein"

Idahoan Original Mashed Potatoes 13.75 Oz

"1/2 Cup: 150 Calories, 7g Total Fat, 20mg Cholesterol, 370mg Sodium, 19g Total Carb, 3g Protein"

Idahoan Baby Reds Mashed Potatoes 4.1 Oz

"1/2 Cup: 110 Calories, 2.5g Total Fat, 0mg Cholesterol, 300mg Sodium, 21g Total Carb, 2g Protein"




Pepper Rubbed Strip Steaks

Ingredients:

    2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
    1 pound baby red-skinned potatoes, cut in half
    3-1/2 ounces fresh pearl onions, unpeeled, cut in half
    1 pound asparagus, trimmed
    2 tablespoons fresh lemon juice
    1 tablespoon olive oil
    Salt

Rub:
    3 cloves garlic, minced
    2 teaspoons chopped fresh thyme
    1 teaspoon chopped fresh oregano
    1 teaspoon chopped fresh parsley
    1/2 teaspoon lemon peel
    1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)


Instructions:

Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.

Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill,  11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.

Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.

Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.



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Ordering:

With inflation running amok with food, fuel and everything else resembling one of those heart monitors; zig, zag, up then down, I really stand on "real time pricing". What is "real time pricing"? It means I'm actually in the store calculating true prices on your order.

That's right, a real human being making it happen for you. Prices you see on Food Run Fix are close estimates and not guaranteed to be absolute because they change every day, so I have to comb the grocery lanes, see what they got, see the prices, pick the products and give you the shout out! Just like if you were shopping yourself. Simply add your items to the cart.

Paying:

Don't pay anything, regardless of what you see in the cart until I send you the actual bill of the real time prices, sales tax and my delivery fee. Lastly, remember that I am working for you! If there is anything you need to change last minute, you have my number (608) 214-8758 and email, rex@foodrunfix.com. No worries ;)

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