In NY a Newport Steak is not a tri-tip. Those are usually labeled “Tri-Tip Roast” when available, or otherwise labeled as a sirloin roast. A Newport Steak is very specifically a rolled steak cut from the tri-tip, especially a prime grade one. The Tri-tip is cut into 2" thick strips. Those are then rolled into something the size and shape of a large Fillet Mignon. The result is easier to cook evenly, changes the direction of the grain so that its nice and tender as presented, and presents a nice one steak as one (large) portion form factor. Its my preferred way to eat tri-tip. But it isn’t so much a New York thing. As a New York City thing. At best. The Newport was invented and named at The Florence Meat Market on Jones and W 4th. You can find it elsewhere these days and most butchers should be able to cut it for you even if they don’t recognize the name. But its really only at Florence you’ll find it all day every day, named on the board, and recommended as something to buy. Florence is a damn fine butcher shop, very old school no frills. And they’ve got little tolerance for any level of bullshit. The steaks are always cut to order, and if you want them tied for you you damned well better order ahead for pickup.
Mushrooms and most veg need much higher temps than meat. Pectin apparently doesn’t break down until temps above 180, and preferably damn close to boiling. Don’t know if mushrooms have pectin, but whatever they got it acts more like veg than meat. I think that’d be the problem right there.
You know I just really don’t like strip steaks. The texture always seems mealy to me. Probably my least favorite steak cut outside of fillet. If I’m going to eat either its really got to be a very thick porterhouse, but even then I’d pick something else. Oddly I love that same cut out of other meats. T-bone/loin lamb chops are a favorite, and the mutton chop at Keens is a double/butterfly cut out of that primal (both sides of the loin, still joined by the spine/chine).
Luger’s bacon app and the schlag are two of the best things I’ve ever eaten. Far better than the steak.
I dunno maybe not mealy. Stringy? Either way I don’t enjoy the texture. Even when properly cooked. Save when they’re very thick, very prime and from whichever end of the loin the Porterhouse is derived from (front?). I’d take most of your boneless 2nd cut type steaks over a strip. Particularly hanger, tri-tip, or flank. And I used to go to this awesome low rent churascuria where they served what they called an Argentine Steak. It was one of those full cross section sirloins that are so often dirt cheap. But it was only 1/2 an inch thick, and seared REALLY fast and hot. Those were awesome, and over a pound, and like 12 dollars. Ultimately I am a rib eye guy though. It just out steaks other steak.
Thanks for that explanation - as a NYer I don’t think I’ve seen tri-tip advertised, but I’m eager to try something other than my usual Strip.
Tri-tip seems particularly well-suited to sous vide too, what with its varying width. Corey’s argument that the different levels of done-ness for different people is an advantage does not resonate for me.
I don’t even understand what that’s supposed to mean. Everything cooked sous-vide smells like liverwurst to you? What the hell has whoever’s cooking you’ve had been seasoning it with?
When you’re doing the whole piece (which can be quite large) for a crowd the variability in doneness can be an advantage. But when you’re just doing a bit of steak, want it all cooked the same way, or want to serve the steak in individual un-sliced portions you’ve got issues. The grain on a trip tip runs length ways through the steak (when cooked as a single piece). This means you’ve got to be careful to carve thinly against the grain to keep it tender. But like brisket the grain doesn’t run straight. It sort of runs from the “peak” of the triangle towards its flattest side, and can seem to run in multiple directions. Cutting into strips and rolling it sort of obviates the issues. It gives you good size, even shaped, individual steaks. Where the grain runs top to bottom like in most of the prime cuts. Meaning you don’t have to think about carving direction.
Tri-tip is around in NY, any butcher can cut you one and your wholesale clubs with good meat depts tend to carry it. But its seldom seen in supermarkets, and not often advertised or pushed at restaurants.For the most part here its ground for burger, or kept attached to the other sirloin muscles for those sirloin cross section steaks (which I love for their cheapness and bulk).
Yeah a good schweinshaxe can really be delish… tender, juicy, tasty, yet with that super crisp skin! Might just have to hit up one of the local places for a haxe one of these days…
When I cook for myself, tho, I tend to keep it super simple… brown a large piece of boston butt (say 3 pounds?), wrap it in foil so that the opening of the foil is upwards (real tight, mind you, so that the juices stay inside!). Then put it in the stove at say 130-140 degrees centigrade. 5-6 hours later or so, you can crank it up to 160-170 for 45 minutes or so. And that’s a damn tasty piece of meat!
Ofc, if you wanna get fancy, you put liquid smoke or muscovado sugar or stuff like that on the meat. Me, I’m happy with just a bit of salt.
This is interesting - I never knew that. I’ll have to research this a bit more, since I feel like I’ve been cutting my brisket improperly and this would explain it.
you, sir, win two internets!