Loading...

How to Panfry and Broil Certified Angus Beef New York Strip Steaks | Market District

7,967 views

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Feb 8, 2012

Executive Chef John Gruver shows you how to perfectly panfry and broil our new Market District Certified Angus Beef New York Strip Steaks! Learn more: http://www.marketdistrict.com/Explore...

Market District Certified Angus Beef New York Strip Steaks are lean, tender, full-flavored and available boneless and bone-in. They're quick-cooking and fine-grained with sturdy texture.

The most important thing to look for when choosing a steak is marbling -- that's the little white flecks of flavor in the steak. That marbling is going to melt as your steak cooks, making it as flavorful, juicy and tender as possible. The easiest way to choose the most marbling, and the highest-quality beef, is to look for the Certified Angus Beef brand. All Certified Angus Beef brand cuts must have generous marbling, and meet many other quality standards, so you know your steak will be tender, juicy and delicious. In fact, the world's best steakhouses rely on the Certified Angus Beef brand's quality, and you can find the same great brand in your local Giant Eagle Meat Department.

Market District Certified Angus Beef is available at Market District and Giant Eagle locations. Your expert Market District Meat Department Team Members are a great source of information if you have questions. They can help you find the perfect cut of meat, and are happy to share their knowledge with you.

For more information on Market District Certified Angus Beef visit: http://bit.ly/wwvKnc.

Loading...

When autoplay is enabled, a suggested video will automatically play next.

Up next


to add this to Watch Later

Add to

Loading playlists...