Steak makes a man happy.
Wet-aged steak. Dry-aged steak. Steak raised on grass or fed with grain — doesn’t matter. When it comes to taste, ain’t nothin’ bad about beef.
But if you had to choose a steak from among the nation’s great purveyors, which one would you say tastes the best?
To answer that question, we and our friends at Audi recently threw The Great Steak Debate with Chef Marc Forgione at American Cut.
We invited eight of the nation’s preeminent purveyors of beef. We invited six of New York’s top foodies to be judges. We hosted 120 of you, our readers. And then we held a blind taste test.
The goal? To find out which New York strip steak our readers and judges preferred.
Oh, and to drink some Highland Park Whisky, Snow Leopard Vodka, Carnivor wines and tall, cold Peronis.
In all cases, Chef Forgione cooked up 14-oz. boneless New York strips. Five were dry-aged, three were wet-aged.
We recommend all of them, wholeheartedly and without equivocation. But our readers and judges, they definitely had their favorites.
And you should have your own opinion as well.
So order some. Host your own steak dinner. By all means, debate.
As long as you have a cut from at least one of the purveyors, you’ll be happy.