By: Text: Aliza Green
Don't skimp when buying strip steaks, which can be dry and grainy if too lean. "Choose well marbled strip steaks (speckled with white bits of fat) for succulence and tenderness," Ochs says. Otherwise, you may be disappointed in the steak’s texture, regardless of how you cook it. Rounded steaks from the rib end will be tenderest; narrower steaks from the butt-end will be chewier. Avoid end-cut strip steaks, which have a curved section of gristle running through the meat. When in doubt, ask the butcher for assistance.