Testing the Waters

You know that saying you get what you pay for? This is true for just about anything. Especially food. We all know what a Porterhouse Steak is, right? There’s that yummy side to a Porterhouse and that no so amazing strip on the other side.

The yummy side is Filet Mignon. The not so great side is a New York Strip. A T-Bone is from the same general area, but with a lot less tenderloin (the Filet Mignon). I’ve never been a fan of New York Strip. However; in the grocery store meat counter, New York is the cheapest of the true Steak Cuts – with Filet Mignon and Ribeye competing for the most expensive. When it comes to flavor all on its own, hands down the Ribeye is the way to go. On the other hand if you are preparing a wine reduction sauce, a Filet Mignon is turly amazing.

For whatever reason, Hubby and I decided we wanted to grill up some New York Strips. The packaging in the meat counter was attractive. It was also on special, promoting a tender grass-fed cow. I liked the marinade okay – although a little on the sweet side with the brown sugar. As for the steak itself, in all fairness, we weren’t thrilled. I’d be willing to try this recipe again with steaks from a local butcher rather than the grocery store. Or even (yeah!) a Bison New York Strip. Take this for what it is worth. Maybe New York is your thing. If so, you might enjoy this recipe. I keep trying to fall in love with this cut, but thus far haven’t managed. Now the roasted potatoes were amazing!

Bourbon Street New York Strips
4 (6 oz) boneless New York Strips
2 cups Bourbon Whiskey
1 cup Brown Sugar
Salt to taste
Black Pepper to taste

Gently tenderize both sides of the steaks with a meat mallet. With a sharp knife, lightly score the meat on one side only diagonally. Place steaks in a casserole dish, cored side up. Pour bourbon over the steaks. Sprinkle brown sugar evenly over each steak. Place in the refrigerator to marinate for about 3 hours.

Remove steaks from the refrigerator, place on a rimmed baking sheet. Sprinkle with salt and pepper; let rest on the counter for 45 minutes.

Heat grill to high and lightly oil the grate. Place the steak strips on the hot grill, sugar side down. Let cook until the sugar and caramelized and nice grill marks appear, about 5 minutes. Flip steaks over, lower heat to medium and continue to grill to desired doneness. Cover and let rest for 10 minutes.

Serve with roasted potatoes and buttery French Bread.

Golden Roasted Potatoes
2 lbs Golden Yukon Potatoes
Olive Oil as needed
Salt to taste
Black Pepper to taste
½ cup Sour Cream
4 tablespoons Butter
4 tablespoons fresh Chives

Heat oven to 425-degrees. Line a rimmed baking sheet with parchment paper, set aside.

Scrub potatoes, cut into 2-inch pieces. Place in a bowl; drizzle with olive oil. Season with salt and pepper, toss to coat.

Spread potatoes out in a single layer in the prepared banking pan. Bake in the heated oven for about 35 minutes, turning about half-way through.

While the potatoes are roasting, place sour cream in a small bowl. Melt butter, let cool slightly, then stir butter into the sour cream. Snip chives, add to the mixture. Season with salt and pepper, set aside.

Once the potatoes are roasted, place in a heat-proof bowl. Top with enough sour cream mixture to coat the potatoes, serve any remaining sour cream tableside to use as desired.

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Open our hearts, O Lord,
to listen to the words of your Son.
Alleluia, alleluia.