Get the MOST out of your grill this spring and summer with the BEST cuts of meat and best ingredients.
In our kitchen today, we learn how to “up our grill game” with Brian Furrer, Honey Creek Legacy, Adam Moody, Moody’s Butcher Shop, and Rick Hopkins, Director of Food & Beverage, Carmel Market District.
Differences Between New York Strip and Rib Eye
Even though the two are beef meats, there exist different characteristics attached to each. The characteristics make the differences between the two and are as follows:
1. Source of New York Strip vs. Rib Eye
The New York Strip is cut off from the short loin of a cow while the Rib Eye is a steak cut from the rib section of a cow.
Even though the two steaks come from areas that perform little functions, the tenderness is a differentiating factor. While the New York Strip is a bit hardy, the Rib Eye enjoys more tenderness.
3. Fat Content in New York Strip vs. Rib Eye
The Rib Eye has significantly more fat content while the New York Strip has less fat content.
4. Best way to cook the Strip and Rib-eye
Grilling and pan-searing are the two most common methods. Since the fat content of the rib-eye is greater, they are more prone to flare-ups on the grill. Either method will render a good steak – it comes down to preference. A wood fired grill will infuse a slightly different flavor to the meat as will charcoal versus gas.
T-Bone Versus Porterhouse Steaks
T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the “King of the T-Bones”.
Diagram Showing Beef Cuts Both are cut from the short loin area of the beef. A center “T-Shaped Bone” divides two sides of the steak. On one side is a tenderloin filet and the other is a top loin which is better known as the New York Strip Steak.
When the bone is removed, the result is two distinctly different steaks. A Filet and a New York Strip. When the bone is left on either side, it becomes either a “Bone-in Filet” or a “Bone-in New York Strip”.
The Porterhouse is much larger and is sometimes served for two. The USDA specifications require the filet portion must be at least 1.25″ thick at its widest point to qualify labeling as a Porterhouse Steak. A T-Bone Steak must be at least 0.25″ thick. Any smaller, it would be called a Club Steak. The next time you try to decide between a T-Bone or Porterhouse, remember that size is the only difference.
Pan-Seared New York Strip or Rib-eye Steak
Caveman Pork Chops
Toulouse Sausage Kabob
Pan-seared Pork Chops
Grilled Tri-Tip Steak
Grilled Steak with Sun-Dried Tomato Butter
Bistro Grilled Steak with Garlic Chive Butter
Rainy Day Steaks
Grilled Spicy Skirt Steak
To learn more, visit www.moodysbutchershop.com.
SEGMENT IS SPONSORED BY MOODY’S BUTCHER SHOP