Cooking a New York strip steak to perfection involves several key steps, from seasoning and searing to cooking and resting. Here’s a detailed guide to help you achieve a steakhouse-quality New York strip steak at home.
Preparing the Steak
Before you start cooking, it’s crucial to prepare your steak properly.
Trim the Fat (Optional): If your steak has a thick layer of fat, you might want to trim it down to about 1/4 inch to ensure even contact with the skillet[2].
Seasoning: Generously season the steak on all sides with salt and pepper. You can use either sea salt, kosher salt, or a combination of both. For optimal flavor, season the steak at least 45 minutes in advance, or even 24 hours before cooking if possible[2][4].
Drying the Steak: Pat the surface of the steak dry with a paper towel to remove any moisture, which helps in achieving a better sear[2].
Searing the Steak
Searing is a critical step in creating a crusty exterior.
Heat the Skillet: Use a large, well-seasoned cast-iron skillet or a nonstick skillet. Heat the skillet over high heat until it is smoking hot. You can add a light coat of vegetable oil or olive oil to the skillet once it is hot[1][3][5].
Sear the Steak: Place the steak in the hot skillet and sear for 2 minutes on each side without moving it. This allows a nice crust to form. If the steak sticks to the skillet, wait until it releases on its own[3][4][5].
Cooking the Steak
After searing, you have several options to complete the cooking process.
Pan Searing Method
Continue cooking the steak in the skillet after searing. Flip the steak every 2 minutes to ensure even cooking. Cook for an additional 3-5 minutes, depending on your desired level of doneness. Use a thermometer to check the internal temperature[2][3].
Add aromatics like garlic, thyme, and rosemary, along with unsalted butter, to the pan for added flavor. Baste the steak with the butter and pan juices during the last few minutes of cooking[1][4].
Oven Method
After searing the steak, transfer the skillet to a preheated oven at 350°F to 500°F. For medium rare, cook for 3-4 minutes, and for medium, cook for 4-5 minutes. Use an instant-read thermometer to ensure the steak reaches your desired internal temperature[3][5].
Grilling Method
If you prefer grilling, preheat your grill to medium heat. Season the grill with a light coat of vegetable oil. Place the steak on the grill and cook for 2 minutes on each side, turning 45 degrees after the first 2 minutes to achieve crosshatch marks. Flip the steak over and repeat the process until it reaches your desired level of doneness[3].
Resting the Steak
Resting the steak is essential to allow the juices to redistribute.
Remove the steak from the heat and place it on a cutting board or plate. Cover it loosely with aluminum foil or a paper towel.
Let the steak rest for 3-5 minutes before slicing and serving. This allows the internal temperature to rise slightly and the juices to redistribute, making the steak more tender and flavorful[1][3][5].
Most Important Facts About Cooking a New York Strip Steak
Seasoning: Generously season the steak with salt and pepper on all sides, ideally 45 minutes to 24 hours in advance.
Searing: Heat a skillet over high heat and sear the steak for 2 minutes on each side to create a crusty exterior.
Cooking Methods: You can finish cooking the steak in a skillet, oven, or on a grill. Each method requires careful timing to achieve the desired level of doneness.
Internal Temperature: Use an instant-read thermometer to check the internal temperature. For medium rare, the temperature should be around 135°F, and for medium, it should be around 145°F.
Resting: Allow the steak to rest for 3-5 minutes after cooking to let the juices redistribute.
Aromatics and Butter: Adding aromatics like garlic, thyme, and rosemary, along with unsalted butter, can enhance the flavor of the steak.
Skillet Choice: A well-seasoned cast-iron skillet is ideal for achieving a perfect sear.
By following these steps and tips, you can cook a New York strip steak that rivals those served in top steakhouses.
