Andrew Zimmern Cooks: Bone in New York Strip Steaks | calories in new york strip steak | How to cook tips and tricks | 2022
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Andrew Zimmern Cooks: Bone in New York Strip Steaks | calories in new york strip steak | How to cook tips and tricks
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Andrew Zimmern Cooks: Bone in New York Strip Steaks
Bone-in steak cuts are intimidating, but with this method you are guaranteed a perfect steak at home. I’m cooking this beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. This method requires constant attention—be sure to turn the meat frequently, moving it around the grill to an indirect heat zone to avoid flare ups. And let your meat rest before eating.
Recipe:
calories in new york strip steak
Bone-in steak cuts are intimidating, but with this method you are guaranteed a perfect steak at home. I’m cooking this beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. This method requires constant attention—be sure to turn the meat frequently, moving it around the grill to an indirect heat zone to avoid flare ups. And let your meat rest before eating.
Recipe:
28 Comments
Correct me if I’m wrong but this would be a porterhouse without the filet right?
That looks delicious 🤤 I want to eat it 🥩🥩🥩🥩🥩🥩🥩🥩
Would love a video of Bife de Chorizo trimmed and grilled Argentine style with your expert narrative :)!!
Bone-in New York strip steaks – scam. The bone does nothing besides add more weight for the stores to charge more. Unless of course, you use the bone for broth etc.
Excellent Thank You 🙏 So Much Andrew
Just found you and will learn from master🤔🤔🤔🤔🤔🤔😆👍👍👍👍👍👍👍👍👍
Excellent 👍 you are a great cook thanks for this upload 👌👌👌👌👌👌👌👌👌👌👌👌👌👌
Peppery perfect steak, I can smell it from here. Funta-steak
And this is why you reverse sear folks. That steak was super over done. And salting beforehand wouldn’t hurt either. Add the pepper after sear so it doesn’t burn. I cook my steaks at 225 to 100-110 and then direct over the coals to 125 or so, then serve. By the time they hit the table they are rested and ready.
I want the old Andrew Zimmern back. I know he can do better than that. He needs his old production team, and a new shtick.
I like coiking. Thanks
way overcooked
Is this guy back or what!!! He is baaaaaasaackkkkkk!!!! Yeah buddy
I need you back on TV,, an hour a week! That too much to ask? Lol
Usually watch you show so I won't get hungry but these segments are killing me lol
Ribeye is the best steak.
It's not …..eerrrb it's HHHHerb!
Mmmmm mmmmm Good :))
raw in the mid imo…remove at 58ºC let rest 15 minutes. then. it has same pink color from top to bottom and no blood just moist annd. full of flavor Mr. zimmerman !!!!!!!!!!!!!!!!!!
Yum!
Yummy 🥩💜
Mr Zimmern, I'd like to know how you manage carryover heat. That steak was, what, 1 inch thick? ¾ of an inch? When did you pull it? At 120 so it could reach 130 while resting?
If that’s rare I would hate to see medium
I love that Badia is sponsoring this! Some of the best Adobo & Sazon on the market today!
ty for sharing the part of the instant read thermometer, it takes the guessing out of it and can save a expensive cut of beef. wished some of the other chefs on here would take after you, but they do not respect the meat like you or i do.
Now That’s How to Cook a Quality Steak! Thank you Chef! 👨🏻🍳🔪☝️👍🙏
That looks so good!
I'm wondering if you're much of a fan of sous vide? Ever since I started using sous vide cookers, I've never made a steak the old fashioned way. Just too easy to get a perfect steak using the sous vide method.