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Tough NY Strip steak

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Tough NY Strip steak

Kontxesi | Nov 4, 2013 03:26 AM

Red meat is not really my area of expertise and I normally leave it up to my boyfriend. On Saturday, he invited his parents over for dinner at the last minute and we pulled some NY strips out of the freezer. Three packages, from two different farmers.

He grilled them over low heat, I think. Took maybe 20 minutes or so? Mine was still slightly pink in the middle, but I think he cooked everyone else's medium-well.

They were very, very tough. I would guess that theirs were even worse than mine, since they were cooked to death. I was under the impression that strip steaks were relatively tender? Did he ruin them by cooking them slowly?

As I mentioned, they came from two different farmers (and are grass-fed), and they all seemed to turn out that way. His dad said it should have been grinder meat, which annoyed me, so I just wanted to see if it was our fault or what.

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