That flaming asshole Dan Patrick in Texass wants to rename the NY strip. https://ny.eater.com/2025/4/25/24416858/texas-renaming-new-york-strip-steak-bill-texas-strip
Very lean, delicate/tender, expensive. Grilling highly likely to dry it out and turf the texture. IMHO better bang for the buck is in a pan, way better temperature control and you can co-pilot with butter/oil/sauce. YMMV!
Mind you this is not a dilemma I’ve had very often, only when the in-laws were visiting and bankrolling our steak dinner. I’ve grilled them a couple times but it was…unnerving to be responsible for something that cost that much, felt like a high wire act. Fortunately they turned out great.
You cant bring the heat too high on any steak.Otherwise the grill works fine.My issue is my beloved will not eat any pink and doesn't understand why it's a little dry sometimes.
I didn't see spiedies mentioned. Spiedies are a popular sandwich from Binghamton, New York, consisting of marinated, grilled meat (often lamb, pork, or chicken) served on a crusty sub roll. The term "spiedie" comes from the Italian word "spiedo," referring to meat cooked on a skewer. The lamb ones are killers! Note...remember to remove skewers before eating!
Must everything be chicken! Geez...just buy a leg of veal, cut off some 1/4" slices against the grain, put between saran wrap and evenly pound to 1/8", dredge in flour and fry a couple minutes.
Point of order: You don't, like, GRILL brisket, do you? Edit: @Pittsburgh Ref has already got you covered.
Sorry if you got a bunch of alerts. My mouse is still double clicking, and it kept turning the rep on and off.