
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Did you know that strip steaks and ribeyes are comprised of the same main muscle? Yup, it’s called the longissimus dorsi. So when exactly does a ribeye become a strip? The transformation occurs between the 12th and 13th rib bone, to be precise. And by no coincidence, that’s where they happen to cut the side of beef for USDA grading.
Now it’s true that ribeyes do also contain the most magically delicious of all muscles, the spinalis dorsi. But compared to the size of LD, it’s just a tiny strip. So here’s my thinking: why pay for prime rib when you can easily recreate nearly identical results by using strip loin AND save yourself about $2 per lb?! *MIC DROP* And for a bonus mic drop: it’s even better when you smoke it!
Particularly around the holidays, saving a few dollars here and there can be a welcome bonus. You may even choose to reinvest those savings back into the meat, by buying the best quality piece you can afford. Maybe something like Snake River Farms American Wagyu product, which just so happens to be the meat you see in this recipe. Wagyu beef tends to marble significantly higher than other breeds, and marbling means more flavor and tenderness. Certainly, cooking a whole SRF strip loin is quite an indulgent undertaking, but you can also butcher it yourself, saving half for the roast and cutting the rest into portioned steaks, then freezing. I guess the main message here is: treat yo’self.
If you prefer not to smoke the strip loin (I dunno, maybe you dislike complexity of flavor and delicious smokey notes?!), you can also recreate this recipe in a low oven, before searing over a fire.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
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