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1

Yes, they are the same cut of beef. Depending on the butcher it may or may not be 'trimmed' a little differently. A New York strip is cut from the sirloin primal, specifically the 'top loin'. If one looks at a typical T-bone (or Porterhouse) steak the 'larger side' of the steak (to one-side of the bone) becomes a strip steak once cut from the bone. After ...


1

I think this will be impossible to do accurately, in an oven, without a thermometer. I know you want to estimate, but a few degrees will be the difference between rare and medium rare, for example. Variables include: thickness of steak, internal temperature of steak when you begin, accuracy of your oven temperature, and time. In an oven, even though you set ...


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The technique to get the seasoning to stick if frozen solid is one of the following two: 1) preferred...let it thaw enough for the outer layer to be wet rather than solid ice. This will also improve cooking as well. 2) if you can't do #1, the spread olive oil or other oil of your choice all over the meat. The seasoning will stick to that.


2

I'm not sure how much it matters, other than the fact that it is difficult for seasoning to stick to a frozen steak. I would season with salt and pepper (or whatever spice blend you prefer) after the sear and before the oven step...but you could also season at the end of the cook. If it is a good steak, keep the seasoning simple.


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I had eaten a blue rare 6oz steak, cooked very briefly on the grill, both sides, and was having sever diahrreah, abdominal pain, and vomiting for 2 days before it went away. This was also in North Dakota and was cut very fresh and of the highest grade! Let's keep in mind that everyone digests food differently, some better than others (this has a lot to do ...


2

It will not work. (*) The two internal sides in the middle will steam and will not taste good. I suggest to just cook them as quickly as possible in a hot pan. (*) There is a chemical called "Transglutaminase" that acts like a meat glue that could be used to do that, but it is overkill.



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