The Beauty Of Compound Butter
Compound butter sounds fussy, but its really just seasoned butter. You can make it in advance, and its a great way to season the steaks after theyve been sliced. Use the recipe below as a framework you should really use your favorite herbs and spices. If youre in a pinch for time, grab some cultured butter and use that instead.
Tips For Your Grill For A New York Strip
Set your grill to medium heat. This will allow for an even cooking process, which will result in the most delicious results.
Cover the grill before cooking. This helps control the heat and also protects the food from being burned by the charcoal.
Grill meat over indirect heat sources. Indirect heat is essential because it helps prevent any flare-ups or hot spots that may burn your food.
Check your meat often because it cooks quickly! Its best to take it off the grill when its about three minutes away from desired doneness because you can always put it back on if needed.
Taking Off The Chill Of Your Steak Speeds Up Cooking
Grilling steak until it’s a brown with a light char on the surface, while also making sure the interior is cooked to a perfect juicy doneness is the goal, right? However, if the steak is too cold it can require so much cooking time for the interior to reach that perfect doneness that the steak may overcook and turn gray and dry. To remedy this, allow steaks to stand at room temperature for 20 to 30 minutes before you grill them. They will cook faster through to the center and stay juicer.
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You Cant Put Moisture Back Inside A Steak
Steaks grilled over high heat will lose moisture. This means that the fat and juices are literally pushed out of the meat. Over time, as we’ve made steaks easier to digest, this is an unfortunate reality. Perhaps the most important part of maintaining this moisture when grilling a steak is to take it off the heat before it becomes too dry.
You usually only have a minute or two to execute this. When steaks go from medium rare to medium, or from medium to medium well can happen quickly. You must be vigilant to catch that window. Never walk away from a steak on the grill. Be cautious as its always better to take a steak off when its underdone than to let it over cook, because you can always return it to the grill.
How To Grill The Perfect Ny Strip Steak
Serves: 2 | Prep Time: 15 minutes | Cook Time: 5 Minutes
Ingredients2 tbsp compound butter
Step 1: Place the steaks and compound butter on the counter and allow them to come up to room temperature for about an hour.
Step 2: Light grill and set up for high direct heat. Youll want to get the coals as hot and as close to the cooking grate as possible. If using a gas grill, allow the grill to preheat with the lid closed for at least 15 minutes.
Step 3: Evenly coat strip steaks with olive oil and season them liberally with coarse sea salt. Put two pats of compound butter on each plate and set aside.
*Tip I dont recommend putting pepper on at this point as the extreme heat will burn it, producing a bitter flavor. I also dont recommend using a premixed rub as many of them contain sugar which will also burn. Trust me on this one, just use the salt and let the meat shine through.
Step 4: Place steaks directly over hot coals and flip every 20 seconds. With each flip, place the steaks in a different spot on the grill grate. This allows the best searing to take place through conductive heat. The steaks below have been on the grill for about 2.5 minutes total, and you can already see that nice crust forming.
Step 5: After about five minutes of total cook time, use a reliable quick read meat thermometer to check the internal temperature of the steak. Remove steaks from the grill when the internal temperature reaches 115° F for a medium rare steak.
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How To Make My Steak Juicy And Tender
What Is A Strip Steak
A strip steak is a cut of beef that comes from the short loin of the cow. Youve likely heard of the T-bone steak or the porterhouse steak read my blog about the difference between those two cuts if youre interested. In any case, both of those steaks are actually a combination of the filet mignon and the strip steak. The strip steak is slightly less tender than the filet mignon, but it generally has better marbling. Better marbling equates to more flavor, of course.
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Checking Steak Doneness Based On Internal Temperature
The internal temperature is critical to cook your steak to the desired doneness you want. The internal temperature is recorded in the thickest part of the steak and you should absolutely use a probe meat thermometer to check your temperature readings.
Remove the steak from the gas grill 5°F before it gets to the ideal internal temperature you have in mine because the internal temperature will continue to rise while the meat is resting. Here are the internal temperatures you need to have for your steaks.
What Temperature Do You Grill A 1
The same goes with 1-inch strip steaks when it comes to the temperature you need to use to cook it properly. However, you need to make sure that you cook it longer.
1-inch strip steaks can get up to 177 degrees Fahrenheit when it comes to the internal temperature, which means that the interior is cooked but not dried out.
Since the steak is thicker, it is only natural to allow it to reach a higher internal temperature so that the interior cooks and all the bacteria inside are killed.
If you were wondering how to grill a new york steak then this guide is going to help you out A LOT.
If it is your first time then do check out this easy grilled New York Strip steak recipe.
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How To Cook Strip Steak
The KC Strip Steak is a Kansas City original, and that’s where it gained its name: The Kansas City Strip Steak. Others borrowed the idea and call it New York Strip Steak or NY Strip. All are the same cut, and are prized for a rich, hearty flavor. The best way to cook strip steak is on the grill. But no matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
How To Grill A Ny Strip Steak
When we grill a NY strip steak we cook it to a medium over direct heat. A NY strip steak is a cut of beef from the short loin of a cow is actually the larger side of the T-bone steak. Typically it is easy to find a well marbled cut of strip steak making for a delicious grilled steak option.
A common misconception about this cut is that it is tough, a tough strip steak is an over cooked strip steak.
When selecting a New York strip to grill remember that thicker is better. A thicker cut steak takes longer to cook which allows for a larger margin of error when grilling. Thinner cut steaks are what leads people to believe that they are a tough cut. A steak that is cut to 1/2 to 3/4 of an inch thick can be fully cooked in only 5 to 7 minutes.
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How Long Do You Grill A New York Strip Steak
If you wonder how long to grill a new york strip steak then it depends on your preference. You can cook a 1-inch steak for about 4-6 minutes on one side to make new york strip steak tender.
If you use a high temperature to cook it, it might take longer to cook at lower heat.
When it comes to the doneness of the meat, you need to cook the strip steak for 3 to five minutes to get medium-rare doneness on the meat.
You achieve medium doneness when you cook the steaks for 6 minutes on each side for one-inch-thick steak depending on the thickness of the steak.
If the steak is thicker then you can cook for another minute extra but otherwise, it is mostly the same time as it is for a one-inch thick new york strip steak.
As you can see, you need to cook the strip steak a bit longer than other steaks cuts.
The reason behind this is that the New York strip steak is a little tougher than most cuts.
How To Grill Steak Step By Step
- 125°F for rare
- 130 to 135°F for medium-rare
- 140°F for medium
Your steak should be medium-rare after about eight minutes total cook time. If you feel like your steak is getting too browned, reduce the heat to medium.
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How To Grill The Perfect New York Strip Steak
This post is sponsored by Omaha Steaks. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.
The New York strip steak is probably the easiest of the more popular cuts to grill. Why? For a few reasons. First, its pretty uniform in shape, unlike a skirt steak for example. Its nearly impossible to cook a skirt steak to a uniform doneness because of the shape and inconsistent thickness of the cut.
Second, the strip steak isnt typically cut too thick, like a filet mignon for example. The thickness of the filet mignon makes it difficult to cook evenly throughout unless youre using some of the more advanced cooking techniques.
Finally, the strip steak doesnt consist of more than one muscle like for instance, the ribeye. The ribeye cap cooks much faster than the eye of the ribeye, so its challenging to get a consistent doneness on that cut as well.
Which Variables Affect The Cooking Time
Many factors will affect cooking time. Temperature is one of the most important. If you overcook, your food will dry out and become tough. You cant just leave it on the grill forever because then itll burn!
Temperature is the number one factor that affects cooking times for your food. The heat of the grill, placement of the meat, and thickness of the meat will all play a role in how long it takes to cook.
If you are new to grilling, youll want to start with something simple like chicken breasts or flank steak. Once you know how those cook, you can try grilling some more complicated meats like an entire rack of ribs or a pork roast.
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How To Cook Strip Steak In The Oven
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
- Set oven for broil and preheat 10 minutes.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
- For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
Instructions For Grilling A 2
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Gas Grill Temperature For 15 Inch Steak
The best gas grill temperature for 1.5 Inch steak is between 110°F to 120°F, and it should be cooked for about 3 minutes per side. The temperature range above is for rare filet mignon steaks. However, ribeye or sirloin steaks should be grilled between 130°F to 140°F for 6 minutes per side.
Regardless of the steaks size, you need to preheat your gas grill to a temperature of about 450°F to 500°F before grilling. Turn on your gas grill and turn the knob to a high setting. Close the lid and allow the grill to heat up for about 20 to 30 minutes. Also, let your steak defrost and warm up before placing it on the grill.
Thicker Steaks Should Slide Over
Using only high heat can grill most steaks perfectly. If you see flare ups is the only time you would really need to move them around on the grill. Some cuts of steak are so thick that they would burn on the outside if grilled over direct heat alone and wouldn’t reach the desired internal doneness. This is why you should consider the sear and slide approach for steaks thicker than an inch. After you’ve seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, ideally over indirect heat, and complete the grilling process there.
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