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dontucci888 is asking: (3 answers)
I am marinating a new york strip question ...I cooked in in a slow cooker and both times it came out tough....can you cook this cut in a slow cooker with with results

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Last updated: Nov. 16, 2012 3:30 am
Posted: Nov. 15, 2012 6:17 pm
Answered by: chairlifter
Nov. 15, 2012 6:43 pm
A NY strip doesn't need a lot of marinating. Long cooking will invariably make a tender steak tough. Its meant to be broiled or grilled quickly over high heat. As a rule of thumb, if 3/4" thick six minutes on one side and 4 minutes on the other, turning only once, and allowing to "rest" for five minutes, and depending how good the meat grade is, this will just about melt in your mouth.
Nov. 15, 2012 7:00 pm
Totally agree with chairlifter..
Nov. 15, 2012 7:31 pm
Don, I don't know if you are restricted to a slow cooker, but if you want some great beef that will come out wekk in it, think of ox tail, brisket, blade and shank cuts for your slow cooker. The connective tissues in these cuts dissolve in a braising (wet cooking method) method, and, as the meat is strongly flavoured, the results are outstanding. I'd recomment equal parts of beef broth or consoumee and dark beer...
Answered by: Skippy Aveo
Nov. 15, 2012 7:34 pm
It was overcooked. Slow cooking is not a method recommended for a NY Strip steak. Slow cooking renders a cheap, tough cut of beef into moist and very tender meal. It will be cooked all the way through with no pink when slow cooking - which you don't want with a New York strip. I know some people prefer well done steaks, but cooking it through like that dissolves all the "good" fat [marbling] and makes it almost impossible to chew. Which is pretty much what happened in your slow cooker. Try a flank steak if you want the consistency of steak, but prefer it well, well done in the slow cooker. A pot roast makes a nice beef meal when done in one - as do roasts like pork shoulders and butts. Good luck. And hope that helps.
Answered by: adzac
Nov. 15, 2012 7:39 pm
A New York is a cut meant to be cooked quickly, and at high heat. For better results, try using bottom sirloin or tri-tip in your slow cooker.
Nov. 16, 2012 3:30 am
I agree, a good quality steak isn't the right cut of beef for a slow cooker.
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