How to Cook a New York Strip Steak

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Learning How To Cook a New York Strip Steak

Steak can elevate a meal to an occasion, and knowing how to cook a New York strip steak is a good talent to have. It is one of the most tender and flavorful steak cuts available and consistently makes the list of top five favorite steaks served in the U.S.

Steak Makes a Meal an Occasion

Choosing the Steak

Before you cook your New York strip steak, you have to buy it, and not all steaks are created equal. The United States Department of Agriculture (USDA) has a rating system that will help you choose the best New York Strip for your menu and budget. Retail consumers are typically offered three grades of meat: prime, choice, and select. Your best bet is to choose steaks graded in the top two categories, prime or choice.

When you're choosing a steak for your table, look for meat with a bright red color and good marbling. Marbling is the distribution of small flecks of fat through the meat, and although that sounds bad, it's a very good thing. Even marbling increases a steak's flavor, tenderness, and juiciness.

Preparing the Steak for Cooking

There are many flavorful methods for preparing a New York strip steak, but its naturally tender texture and sweet flavor doesn't need tenderizing or much additional embellishment.

Marinades - If you are interested in adding some regional flair with a marinade before cooking, keep in mind that prolonged exposure to acidic marinades, like those containing wine or soy sauce, can result in tissue breakdown and a loss of texture. New York strip steak is already tender enough, so use the minimum exposure time for your marinade.

Rubs - Rubs are a fast and easy way to add variety to meat. Better yet, most of them don't impact texture but can add flavor and flair.

Losing the fat - That fat layer around one side of your steak will add additional flavor and moisture to the meat during cooking and can be removed before serving.

Cooking Methods

Ultimately, the refinements of how to cook a New York strip steak are a matter of personal taste. The three most popular ways are grilling, broiling, and pan frying. All three methods will produce a juicy and delicious steak. Regardless of the method or steak recipe you use, the trick to making a good steak is to cook it evenly while keeping the juices inside.

Avoid piercing your steak. You don't want to give the juices a way to escape. Think of the juice as precious; it's part of what makes this such a superior cut of meat. Use your meat thermometer sparingly, and always stick it into the side of the meat, not the top. If possible, learn to gauge the doneness of meat with the finger test and avoid poking any holes in your steak.

Grilling

Whether you're using charcoal or gas, there's something magical about grilling, and this is an art that doesn't require decades to master. If you plan on grilling your steak, make sure that the grilling surface is clean and well oiled to avoid sticking. Fire up the grill until there is enough heat just above the cooking surface that your hand feels very uncomfortable after about three to four seconds of exposure. If you're using charcoal, the coals should be mostly gray and evenly distributed under the cooking area. Keep the grill lid closed while cooking.

Broiling

In winter, when you don't have access to your grill, you can broil your steak. Use the broil setting on your oven, and move the rack to within six inches of the heating element. Use the oven's grilling pan, and be sure to preheat it. It will be very hot, so use caution. Rub the steak with a high temperature oil, like corn or canola oil, and season it lightly on both sides. Depending on thickness, turn the meat after three to five minutes. Use tongs instead of a fork for turning to avoid piercing the meat. Check for doneness using a meat thermometer or the finger test.

Pan Frying

Pan frying a steak is best done using a two part process. First sear the meat in the skillet and then finish the process in the oven.

You will need a heavy, ovenproof skillet. A cast iron skillet would be a good choice, but be careful because it will get very hot. Heat the skillet until drops of water sizzle and burn off in a few seconds. While the skillet is heating, prep the steak by coating it with a high temperature oil, like corn or canola oil, and seasoning it lightly. You won't need to add oil to the skillet. The oil on the steak should be enough to do the job.

Once the skillet has come to temperature, cook the steak for two to three minutes on each side. Be sure to turn the steak with tongs and not a fork. Be careful not to disturb it too much during the cooking process. You want to create a good seal to allow the outside of the meat to sear evenly. After four to five minutes total cooking time, place the skillet in a 425°F oven. Test the meat periodically for doneness.

Doneness Considerations

The USDA recommends that steak be cooked to at least 145°F; beyond that is a matter of taste. A guest who likes his meat well done will be disappointed or worse if he sees too much red, so learn how to finger test your steak for doneness or use a meat thermometer. A good rule for doneness is: