Close second to a Ribeye....

[LPJR]

In taste-- is a good NY Strip steak.  

Still prefer a good ribeye but this strip on the Weber is a close 2nd...

Who agrees? 

[Haskell_Hunter]

NY Strip will have more flavor but ribeye will have more fat.

[jumpthestring]

It got me drooling 

[chenrossi]

Just did a tenderloin tonight. Usually that or ribeyes for me. NY strip if being cheap. Not super crazy about em to be honest unless they are thick. Rare I buy beef to begin with so if I’m gonna do it, I’m gonna spend the dough. 
 

Charcoal is only way to go. 

[3Blade]

NY strip is my go to steak every time i order a steak

[Lunatic]

5 minutes ago, chenrossi said:

Just did a tenderloin tonight. Usually that or ribeyes for me. NY strip if being cheap. Not super crazy about em to be honest unless they are thick. Rare I buy beef to begin with so if I’m gonna do it, I’m gonna spend the dough. 
 

Charcoal is only way to go. 

I’m not a steak guy but between tenderloin, ribeye and ny strip the tenderloin has the least amount of flavor 

yours is cooked nicely 

Edited June 28, 2021 by Lunatic

[BHC]

my liking

#1 Ribeye

#2 NY Strip

[LPJR]

7 minutes ago, chenrossi said:

Just did a tenderloin tonight. Usually that or ribeyes for me. NY strip if being cheap. Not super crazy about em to be honest unless they are thick. Rare I buy beef to begin with so if I’m gonna do it, I’m gonna spend the dough. 
 

Charcoal is only way to go. 

Looks great. And ever since I got the Weber this thing is literally a utensil and wood chunk holder....

[Kype]

looks great. nice grill too. i take it you removed it from grill around 120-125 degrees?  looks nicely cooked with nice grill marks. i always let it sit for 10 min. makes it juicy. 

[Kype]

6 minutes ago, LPJR said:

Looks great. And ever since I got the Weber this thing is literally a utensil and wood chunk holder....

couldnt agree more. those grills are like bringing your gas oven from inside the house, outside. whats the point? 

[CJ3a]

I am no meat snob.  I go to the butcher and let the display talk to me.  Some times it’s a sirloin or maybe a porterhouse.  I like them all

[MGHunter66]

Well first you cooked one side too much leaving a well ridge making it more towards raw then even reddish pink all the way through, very disappointing Lou. And next in line to a ribeye for steak flavor would be a well marbled sirloin. 

[Kype]

3 minutes ago, MGHunter66 said:

Well first you cooked one side too much leaving a well ridge making it more towards raw then even reddish pink all the way through, very disappointing Lou. And next in line to a ribeye for steak flavor would be a well marbled sirloin. 

best steak i ever had was a well marbled sirloin. 

[LPJR]

2 hours ago, MGHunter66 said:

Well first you cooked one side too much leaving a well ridge making it more towards raw then even reddish pink all the way through, very disappointing Lou. And next in line to a ribeye for steak flavor would be a well marbled sirloin. 

Ok JACKO. 

Oh wait, it's Mark.....good talk...

That was funny. Hope all is well buddy! 

Edited June 29, 2021 by LPJR

[Haskell_Hunter]

34 minutes ago, MGHunter66 said:

Well first you cooked one side too much leaving a well ridge making it more towards raw then even reddish pink all the way through, very disappointing Lou. And next in line to a ribeye for steak flavor would be a well marbled sirloin. 

Reddish pink?  That's overdone.  Sear and go rare or go home.