Back when I lived in Florida, a couple friends really elevated my steak education to a level I never imagined before. With them, I was making and eating steaks I didn't even know existed.
It was absolutely heavenly.
I found, rather quickly, that my two absolute favorite cuts of steak are boneless ribeye and New York strip. The marbling on prime cuts of both is beyond anything else, and the flavor, when cooked right, is out of this world. All you need is kosher salt, pepper, and olive oil. No steak sauces or rubs, because they just ruin the flavor. Plus, I like my steaks thick, not thin. And prime or above, not choice or below.
Of course, there was a catch. None of us kept kosher.
Now, I'm back in Long Island, New York, living with my parents, and we keep kosher here. And so far, I have been extremely unimpressed with what I've seen in terms of steak selection in kosher shops. I very much want to introduce my parents to steak as I've come to know it. But the steak has to be certified kosher.
Do prime, thick-cut, highly-marbled, kosher boneless ribeyes and NY strips exist, and where can I get them here on Long Island?
(The photos, BTW, showcase steaks I've had and, in one photo, my steak holy grail [that white-looking steak, known as Miyazaki Wagyu], that I will indeed try one day. This is just to showcase what I look for in a steak.)