new york strip steak vs. tenderloin | ehow - dishes new york restaurant

New York steak and tenderloin are the favorites of the standard steakhouses, which are favored for their lean meat, tender meat and lack of tough connecting organizations.
From long, small
Working muscles along the spine, belt and tenderloin of the steering wheel form T-
The bones left on the bones.
Neither should it be marinated, nor should it benefit from cooking that is rare in the cooking [beyond the chef's narrative. . .
But don't sacrifice marble.
The steak has a clear texture and a pleasant chewy and confident, strong taste.
Not only is the price of New York Avenue the highest, but restaurants also use Avenue as a simple --to-
Prepare the steak, the cooking time will be reduced if there is no bones, and the nails will be easy.
No fat outbreak.
Ups related to the former. For pan-
In order to ensure a uniform chef and achieve the desired donation accurately.
Similarly, pat the steak dry before seasoning to maximize the scorched. .
Chateaubriand comes from the thick end of the tenderloin, while filet steak is located at the thin cone end of [Kitchn.
As its name suggests, the tenderloin slices have little resistance, but the taste can be low and can easily dry if overcooked.
, The other is to add butter to the potfrying.
The Tenderloin is usually cut into a compact circle, usually about 3 inch wide instead of inches.
Thick Street, New York.
, Then transferred to a hot oven of about 450 degrees, lasting no more than 7 or 8 minutes, cooking the center with even heat.
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Take a minute off before serving.