[deltadoc]

I just ordered 20 14-oz certified Black Angus NY Strips from Venison America during their spring sale @ $8.95/lb. The store down the street sells the same thing for $15/lb, so I thought I'd scarf up a bunch whilst I could.

Now, I'm thinking, I'm not going to want to grill each and every one of these, so does anybody have suggestions of different ways to prepare these so that I can vary my meals over the next few weeks (months?)?

doc

[Suzanne]

Send some to me?

I can't really think of a better way to cook them than grilling. But just because you grill them, it doesn't mean you have to eat them as a hunk-o-steak. Once cooked and cooled, use them in a Thai-style beef salad: slice thin, marinate in a fish sauce-rice vinegar-sweet chili sauce mixture, then place over lettuce leaves along with bean sprouts, Thai basil leaves (or Italian basil plus mint), cilantro, tomato wedges. It's one of my favorite ways to use leftover steak, but why not do it with fresh?

[MarkV]

Caesar salad with sliced steak.

Fajitas (Ok, yes, flank or skirt steak would be my first choice but strips of strip steak (pardon the pun) could work).

Dice them and make chili con carne, beef burritos or enchiladas.

Pound them thin stuff them and roll them. (Yes I again realize that strip steak is not the best choice for this application but we're trying to be creative).

Saute them and make any of a million sauces: Steak Diane, green peppercorn/cognac & cream sauce, a wine and shallot sauce, steak au poivre, etc.

Cheesesteak sandwiches.

I'm getting hungry.

Mark

[Pete]

I have discovered that NYs make one of the tastiest Chicken Fried Steaks I ever had, but I don't know that I'd want to do that to steaks I actually paid for, we made them at work.

Personally I could eat a well grilled steak (MR) every night and not get tired of it. You could make an experiement out of it, doing different rubs or marinades each time. Grilling it over different woods, doing the gas vs. charcoal test personally.

I do like Suzannes idea of Thai steak salad. At one place I worked, we cut our own NYs from 1x1s. We would use the nerve end for a Thai steak salad. Whatever you choose, it looks like you have some hard decisions ahead of you. I don't envy you.

[beefcheeks]

For me NYs were made to be grilled or broiled. A true beef lover's cut. I love pepper steak au poivre style. I could eat it like that almost every day!

Stir fry's also a good idea. Sliced thin and marinated, add some vegetables, garlic, ginger... one steak could easily feed three. Just some ideas

[redace1960]

.......ice cold carapaccio blades with a butter-thick extra virgin olive oil......
seconding the cheesesteak idea. it doesn't have to be a grey oily mess of leftovers and trims; you can char the thin-slliced meat on one side and then toss in a super-sharp cheese at the very last minute. oh, honey!

[Mezzaluna]

What to do with all those steaks? Invite your Chef Talk friends over!!!