how to cook a new york strip steak
Here’s my recommendation for cooking a delicious NY strip steak:
- Rub down your steak with olive oil on all sides
- Spice meat on both sides (use anything you’d like; basic choices are salt and pepper)
- On the stove top, sear your steak on both sides until they’re nicely browned. Should be approximately 4 mins on each side.
- After searing, place your steak in an oven (preheated to 325 degrees) and let it finish cooking in there for 3-4 minutes on each side.
Put salt, pepper, a little bit of garlic pepper and a dash of olive oil on both sides of the steak.
Preheat the propane grill on high for about 10 minutes (or with charcoal, wait for the flames to die down and the briquettes to turn gray).
Cook the steak on high for 4-5 minutes, each side, depending on your desired tenderness.
Avoid handling the steak as much as possible, though if the flame is burning unevenly and the meat is getting singed, you may have to reposition the meat away from the hottest part of the grills. If that happens, use your hands and pull the steak so you don’t poke out any juices prematurely.
Serve with french fries or baked potatoes – and cold beer!
There is no best way to cook a steak.
Some like it grilled, others like it pan seared.
More important is learning how to tell when your steak is cooked the way you like it. If you are grilling a steak, place it on a hot grill and cook for 3 minutes. Lift and turn 45 degrees and cook another 3 minutes. This will put the cross hatch grill marks into the meat.
After it has cooked the 7 total minutes, gently turn it over. This time, cook it 2 minutes and rotate it 45 degrees.
Here is where it gets a little tricky. Make an effort to learn the touch test for steak. Chefs use this method in the restaurants and you can learn it quickly too. Gently press on the skin between your thumb and forefinger and note the softness. If you touch the cooking steak and it feels like that, it will be "rare". Next, touch the skin on the palm of your hand right under your thumb. It should feel a little firmer. If your steak feels like that, it would be "medium rare".
Next, touch the skin on your palm directly across from the location you just touched (directly under your little finger, at the base of the palm. If your steak feels like that, it would be "medium". Cooking a good steak beyond medium just dries it out and toughens it.
After your steak is done, put it on a plate and loosely cover it with foil. Let it rest for 5-10 minutes so the juices re-absorb. Otherwise, when you cut it the juices will run onto the plate and the meat will get tough and dry.
heat salted butter to almost smoking in a saute pan place steak in hot butter leave for maybe two minutes on one side turn over, maybe in one minute slice in center, now salt and pepper and serve Strip steaks are cheap meat and can get tough when over cooked. No steak should be medium well, the more rare the better.
