Strip Steak

70 degrees outside this evening. Spring is here. a perfect medium. We get these from our dairy delivery service. They deliver for a restaurant supply company as well. pl

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16 Responses to Strip Steak

  1. Fred says:

    Looks good. Roast pork down this way.

  2. Bobo says:

    You must have a mighty strong stomach eating all that meat. Now us juniors (10 years younger) are on that soft diet or Chicken, Fish, Pasta, Fruits with the occasional delicacy of slightly grilled Liver but just a bit bloody on every slice with a few onions on top plus steamed Brussel Sprouts on the side for sopping up the leftovers.
    Enjoy the meal.

    • Pat Lang says:


      That steak was divided between me and my wife. I really don’t eat much of anything anymore. No appetite but I do enjoy grilling fish, meat, vegetables, fowl outside. I have been losing weight over the last year. If it bothers you I will stop posting pictures of my grilling successes.

      • J says:


        One way to counter weight loss is a liquid bread diet. Goes down easy, and tastes so good. Dopple bock has always been one of my favorites.

  3. English Outsider says:

    For those of us not barbecue virtuosi, Colonel (and it’s cold and wet outside over here anyway) this seemed to be a good way of tackling the job –

    How to cook a strip steak on the stovetop in 5 easy steps

    Set out your meat at least 30 minutes before cooking. Lightly coat it with olive oil, and season with salt and pepper all over.

    Preheat your pan for several minutes over high heat, it should be smoking hot when it’s ready.

    Add the meat to the hot pan and LEAVE IT in place so it can get fabulous caramelization. Cook for 3-4 minutes per side or until the meat is done to your taste.

    For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.

    Add some butter to the pan and baste the meat a few times.

    Remove the meat to a plate, tent with foil and let rest for 5-10 minutes while you make a quick pan sauce.

    Does that pass muster? The pan sauce I cannot make to your recipe since I have as yet not bought the arrowroot. The same applies to the Boston Baked Beans I learned about here from TTG and others. Can’t get the ingredients at the moment.

    It seems strip steak barbecues well because of the marbling. I shall put off experimenting with that until the summer. My home made barbecuing kit – those old oil barrels are so handy – has in fact been seeing service over the last year. But I can’t talk about that since I believe the gatherings eating the results were illegal.

    • Pat Lang says:

      “Barbecue” in the US means meat smoked at a low temperature. Grilling would be the term we would use. Yes, either in a pan or on a grill, the thing is to cook it at a very high heat and with care not to overcook it. I cooked that steak for 2 minutes on a side and it was beautifully pink inside and a bit charred outside. I saw my doctor this AM and he laughs at the idea that I should not eat meat. BTW I am an apparently healthy old man. If it were not for the arthritis that has emerged in my old injuries I would be quite spry.

      • Pat Lang says:

        Steak should be well seasoned before cooking with something like Montreal Steak seasoning.

        • English Outsider says:

          Colonel – I looked up the ingredients for that steak seasoning and those at least are readily available. This may well revolutionise my occasional attempts in the kitchen to produce edible grilled steaks etc. The family has been heard to remark that we could do with a revolution there.

          I am very glad to hear that you are keeping fit. And the website going from strength to strength.

          usch things

          • Pat Lang says:


            The Montreal? Yes. As TTG says it is goon everything. Don’t overcook.

          • The Twisted Genius says:

            EO, that Montreal seasoning is simple and versatile. I especially like it on grilled mackerel. Grilled over wood coals on a stick like they do in Bavarian Fests.

            On another note while you’re waiting to assemble the ingredients for Boston baked beans, throw in a couple of cans of B&M original baked beans. They also come in brown glass jars that look little bean pots. I think shipping glass jars puts too much faith in Amazon packers. Stick to the cans. While you’re at it, get a couple of cans, yes cans, of the B&M brown bread. You can experience a heavenly version of your beans and toast.

          • The Twisted Genius says:

            Meant to say throw in a couple of cans of B&M beans on your next Amazon order.

    • jld says:

      For grilled meats I would recommend coconut oil, it withstands high temperatures very well and make makes wonderful charring, especially with veal.

  4. J says:

    For my wife’s homecoming from the hospital, I cooked up a slathering of baby-back ribs. Um mm good! We had baby-back ribs with homemade potato salad. Like a couple of kids again.

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