A.K.A
纽约脱衣舞牛排；堪萨斯城脱衣舞牛排；顶腰牛排和更多名字
它是什么？
Think of this steak as a T-bone or porterhouse with the tenderloin removed, which leaves you with just the juicy, tender, flavorful top-loin muscle. It takes especially well to dry rubs and compound butters.
Kitchen math:
一个1-1/2英寸厚牛排= 3/4至1磅= 2至3份
没有吗？
Try rib-eye or t-bone steaks.
How to choose:
For evenly seared steaks, buy one or two large, thick steaks (rather than several thin ones), and cut them into servings after cooking, especially if you like meat rare or medium rare. Ideal thickness is 1-1/2 inches.
How to prep:
A steak close to room temperature will cook more evenly than a cold one; when you slice into it, most of the interior will be cooked to the same reddish-pink color and tenderness. By contrast, if the meat is seared while very cold, you may end up with a grayish area between the browned crust and the red center.
将牛排撒上充足的犹太盐和一点点新鲜的黑胡椒粉调味；这使一些盐融化并与肉混合，改善其味道（但不使其味道咸）。
How to store:
保持冷藏或冷冻以进行更长的存储空间。
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