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Ribeye vs. New York Strip

HUSKER HOT SAUCE

Music Soothes My Soul
5 Year Member
I probably lean towards the Ribeye, but I will never turn down a well cooked, medium rare steak, no matter the cut. On a side not, I prefer bone in pork chops to boneless.
 

Blue Howl

Drink up, Shriner!
5 Year Member
Ribeye. I would like to prefer NYS, because that was my Dad's favorite. But all evidence for me points to the Ribeye.
 

ChitownHusker

Husker Fan
10 Year Member
New York Strip is my favorite cut, and second place isn't even close. After that, I'd say ribeye, followed by filet, followed by skirt steak.
 

RedRum

Varsity
5 Year Member
I probably lean towards the Ribeye, but I will never turn down a well cooked, medium rare steak, no matter the cut. On a side not, I prefer bone in pork chops to boneless.
If you want to take that pork chop to the next level I just grilled up some massive bone-in ribeye porkchops last night. Did about 1 1/2" cut so they were about a pound each. Then did a dry rub with salt, then brown sugar and cooked on a wood fire. The ribeye chop has some fat, so it comes out tender and moist.
 

HUSKER HOT SAUCE

Music Soothes My Soul
5 Year Member
If you want to take that pork chop to the next level I just grilled up some massive bone-in ribeye porkchops last night. Did about 1 1/2" cut so they were about a pound each. Then did a dry rub with salt, then brown sugar and cooked on a wood fire. The ribeye chop has some fat, so it comes out tender and moist.
Man, talk about making my mouth water, just reading about them chops, YUMMY!!!!
 

Sonny

Antediluvian Abrasiveness
15 Year Member
On a side not, I prefer bone in pork chops to boneless.
Gotta love pork chops on a stick!

And a medium rare strip steak cooked Pittsburg is the answer to the OP. Hell, a sirloin is delicious if it's medium rare Pittsburg.
 

Sandy

Red Shirt
New York Strip is my favorite

It is hard to beat a good ribeye but I find they are inconsistent when going to a restaurant.

I was told the difference between a KC Strip and NY Strip is the KC is bone in. Is that correct?
 

HUSKER HOT SAUCE

Music Soothes My Soul
5 Year Member
Gotta love pork chops on a stick!

And a medium rare strip steak cooked Pittsburg is the answer to the OP. Hell, a sirloin is delicious if it's medium rare Pittsburg.
I have to admit, I had never heard the term "cooked Pittsburg" and had to look that up. This is what I found out, interesting indeed.

How do you cook a Pittsburgh steak?
Arrange the steaks on the grate over the hottest part of the fire and grill until darkly browned, even charred black on the outside, but still very rare in the center. You'll want to cook a 1-inch thick steak about 3 to 4 minutes per side. Step 4: Transfer the steak to plates or a platter and let rest for 2 minutes.
 

chicago husker

Scout Team
2 Year Member
New York Strip is my favorite

It is hard to beat a good ribeye but I find they are inconsistent when going to a restaurant.

I was told the difference between a KC Strip and NY Strip is the KC is bone in. Is that correct?
The strip steak is also known as striploin, shell steak, Delmonico, New York or Kansas City strip steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless.
 

HuskerMark

Starter
10 Year Member
You people do know there is a difference between a boneless Ribeye and a Boneless Rib steak, the same is true with a Porterhouse and a T-Bone.

The same is true with bone-in rib steaks.
 
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joestrummer

Late of Pablo Fanque's Fair
10 Year Member
Ribeye by a decent margin. Ribeyes and strips are the only acceptable steaks. Filets are for sorority girls and t-bones are for 11 year old boys.
 
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