One hundred percent. Lol
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Btw im not pervert for old grannies and pretty sure my wife wants to as well. Life of being married.
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Mustard binder with a 60 / 40 mix of fresh cracked pepper / Kosher salt and a light dusting of Cowboy Butter seasoning. Simple but it comes out pretty darn good.
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Heavy on the mustard I assume!?
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1000 bottles of baby oil.
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Our local butcher has NY strip for 7.99/lb and 11.99/lb. Usually I opt for the cheaper one, season it, tenderize it, grill it and no complaints. The sear bar is a blessing. One time I bought the 11.99 cut. Dang, I shouldn’t have done that. What a difference.
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New York strips can be very flavorful, but they don’t have a lot of fat in them so I wouldn’t ever consider cooking one past medium…lest it really can dry out.
I’m never going to turn down a well seasoned and well cooked steak. New York strip, ribeye, flat iron, skirt, and fillets are all delicious. I should try my sous vide technique with New York strip. I’ve only ever done it with flat iron, skirt, and Fillets, which are exceptional.
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I have 2 ribeyes marinating on my counter right now…2 inches thick. If cooked right ribeye is so tender and full of flavor.
I actually went out yesterday and bought a small portable weber grill with an adjustable stand. It’s just big enough to fit a couple big steaks on it. I can keep it right on my front porch, and its low enough that I can cook on it right from my wheelchair.
You inspired me dude…that’s the truth.
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Awesome. Enjoy those steaks brother.
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Also I like to finish my steaks with a 50/50 mixture of melted butter and Zip sauce. You can buy Zip sauce for about $5 at Kroger. Game changer.
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Good call.
I definitely inspect the point area and check for stiffness, indicating just how much of that is going to be trimmed off. I’ve bought briskets (unknowingly) with so much fat between the flat and point that they’re nearly separated by the time the trimming is done.
I’ve told a friend before how easy brisket is to smoke. This thread has reminded me just how much trial and error has been involved in getting half-way decent at it.
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For sure. There’s a lot of little steps that might not mean much on their own but add up to beautiful brisket when all are combined.
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Not if that means the flat is thin as a t-bone. It makes good sense to avoid briskets that are stiff as a board due to large, dense areas of fat, but you also want to avoid briskets that are wide and thin. They’ll be flexible, but the flat is certain to dry out.
I think another clue that you eventually pick up on is noticing the weight. You know, you’re looking at briskets and see a bunch of $80 briskets of a certain shape and size, then you notice this visibly larger brisket that is somehow the same price or less. It’s the lack of density due to the fat that makes it larger overall but less edible meat. Pay attention to the briskets that are somehow a little smaller but the same price overall, or even a little more.
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Majorly underrated components of a good meal. It’s the onions that make a Logan’s Onion Brewski a delicious cheap eat, and the toast what makes Raisin’ Cane’s more than just another fast-food joint. (Well, that and their tea.)
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Looks finger licking good 
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How did those ribeyes turn out?
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