I did it. Bought new York strip steaks from save a lot for surf and turf tonight. Couldn't stop....5.99 lb. I feed a family of five dangit! Now...how can I attempt to cook these to med rare without shoe leather? Possible?:shock:
Any beef I've bought at their store has been ungraded(no USDA stamps) which would indicate either standard or commercial grade,and has been best used in stews,chili, or braised.Are you saying they were a lower grade than USDA Select?
I've been doing this to less expensive steaks for years. They come out great!
http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
Maybe he can't grill worth a chit...........?
Please let us know how they come out. I've used this method for years on choice, and it works great. I'm just not sure on cuts less than select grade.GREAT!! Thanks Ron....I'll try this! I just couldn't resist the price?
Am I wrong then that meat without a USDA stamp is below Select ? Thanks.As an FFA meat judging coach and former college judging team member , I am very familiar with beef quality grading. Most store brand beef falls into the Select grade. Commercial grade beef has Prime or Choice marbling - the reason it grades Commercial is not because of marbling , but because of the age of the carcass. Standard grade beef are young carcasses that have basically no marbling. While most store brand beef doesn't have much marbling , it usually has enough to get into the lower end of the Select grade.