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How To Cook Ny Strip Steak On Grill

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Why Is Cast Iron Preferred

How To Grill The PERFECT New York Strip Steak (7:54 Min Exact Time)

Cast iron is perfect for searing steaks. It will transfer heat perfectly, leading to even heat across the entire surface without hot spots. It will also hold the heat well.

All home cooks should have a cast-iron skillet. They are cheap, easy to maintain, and will last generations. It can also tolerate any heat from a stovetop, oven, or grill you can generate at home.

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How To Cook A Tender Ny Strip

The naturally tender New York strip steak becomes even more succulent when cooked quickly over dry heat. Cooking over high heat produces a nice crust while keeping the interior tender. The seared outside helps keep moisture and flavor in. Use a meat thermometer to prevent overcooking, cooking to 145 degrees Fahrenheit for medium-rare, 160 F for medium and 170 F for well-done. Allow the steak to rest for at least 3 minutes before serving. Resting allows the meat to relax and reabsorb juices, ensuring a more tender and juicy steak. When buying New York strip, look for a steak with a generous marbling of fat, a mark of flavor and tenderness.

Is New York Strip A Good Steak

Yes! New York Strip is one of my all-time favorite cuts of beef, sizzling hot off the grill or skillet. It boasts the magical combination of big beefy flavor and swoon-worthy tenderness without having to wade through inedible fat. Its the quintessence of minimal effort, maximum reward. Its hard to go wrong with a Strip Steak, when all it needs is simple seasonings and a hot sear to achieve that crisp, caramelized crust and pink, juicy medium-rare center. Here is what makes NY Strip so good:

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What Temperature Should A New York Strip Steak Be Cooked At In The Oven

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the steak on a baking dish that is oven-safe.
  • Cook for 5 to 7 minutes if you desire medium-rare meat.
  • For rare, 2-4 minutes in the oven is more than sufficient. 12 to 15 minutes for a job well done.
  • How long should steak be pan-fried?

    Three to four minutes without turning, cook steaks until a golden brown crust forms. Turn and cook for an additional 2 minutes for rare or 3 to 4 minutes for medium-rare. Transfer the meat to a cutting board and allow it to rest for 5 minutes. Against the grain, slice steaks and serve with sauce, if desired.

    What do I use to season my steak?

    There is no way to go wrong when seasoning a steak with freshly cracked black pepper and kosher salt. Finishing salts, such as flaky sea salt, can be used as a finishing touch. Add chopped herbs such as thyme, rosemary, or sage to your salt to create steak-flavored salt.

    Cooking Thinner Steaks On The Grill

    How to Grill New York Strip Steaks  The Mom 100

    You can grill a steak of any thickness successfully, but there is a sweet spot of thickness. Steaks that are too thin will probably not get those beautiful pronounced grill marks by the time the interior is cooked to your liking. If you are cooking thinner steaks on the grill, 1-inch or thinner, only flip them once so that the outside can sear up before the steaks overcook. Keep the heat fairly high so the outside has a chance to sear and caramelize before the inside gets too well done.

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    Ny Strip Steak Marinade Ingredients

    • New York Strip Steaks
    • You can use spicy sesame oil or normal sesame oil in place of fire oil. If you’re concerned about spice levels, the fire oil won’t add any spice to the steak. It only adds flavor!
    • This marinade should be enough for at least 4 steaks. If cooking for more, double the marinade ingredients.
    • Follow our step-by-step instructions on the perfect Asian Marinade for Steaks.

    The Six Inexpensive Steaks You Should Know

    These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but theyâve got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ainât much.

    These butcherâs cuts tend to be more packed with flavor because of the work they do, yet because theyâre not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar.

    The Hanger

    Also Sold As: Butcherâs steak, hangar , arrachera , fajitas arracheras , bistro steak, onglet .

    Where Itâs Cut From: From the plate section of the cow , it âhangsâ off of the cowâs diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140.

    The Skirt

    Also Sold As: Fajita meat, Roumanian Strip .

    Where Itâs Cut From: The outside skirt is the diaphragm muscle of the cow, cut from the plate. It is the traditional cut for fajitas, and is generally sold to restaurants. Inside skirt is part of the flank, and is the more widely available form of skirt.

    The Short Rib

    Also Sold As:Kalbi , Jacobâs Ladder , asado de tira

    The Flap

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    How Do You Keep A Steak From Sticking To The Grill

    Grilling steak can be a fun and rewarding experience, but it can also be dangerous if not done correctly. Here are a few tips to help keep your steak from sticking to the grill:

  • Preheat the grill before cooking your steak. This will help them cook evenly and will prevent them from sticking to the grill surface.
  • Use nonstick cooking spray on your steak before placing it on the grill. This will help them cook evenly and wont stick to the grill surface.
  • Use tongs to move your steak around so that it cooks evenly across all parts of its length. This will prevent it from sticking to the Grill and making for an unpleasant experience.
  • Be patient when grilling your steak- give it time enough to cook through all sides .
  • Why New York Strip Steak

    How to Make a New York Strip Steak

    New York Strip Steak is a cut of beef that comes from the short loin of a cow. When the loin is boneless, its called a strip steak. Its an extremely tender cut of beef that isnt too expensive and has so much flavor.

    The flavor of this cut goes beautifully with the simple seasoning in this recipe and its just mouthwatering! To get the most of your NY strip, make sure you dont over cook the steak more on that below!

    I love finishing off my steak with blue cheese crumbles, but its completely optional! Another steak I love on the grill is the tenderloin to make Grilled Steak with Rosemary Lemon Butter.

    You can also use the same NY strip and cut it into cubes to make these succulent Steak Bites with Parmesan Cheese.

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    Is It Better To Cook A Steak Fast Or Slow

    A recent study found that it is better to cook a steak fast or slow. The study researchers looked at the performance of two different cooking methods cooking the steak in direct oven heat before serving and cooking it in a stovetop oven.

    They found that the speed of cooking made no significant difference in the quality of the steak.

    My Method For Grilling New York Strip Steaks

    Sometimes Im in the mood for a really simple steak. Today was a salt and pepper day. I simply sprinkled salt and pepper on both sides of my huge steak.

    Use a good quality Kosher salt and a coarse ground pepper. none of that table salt for a beautiful steak like this.

    Once my grill was heated to the appropriate temperature I added my steak over direct heat. Make sure you have a probe thermometer on hand to monitor the temperature of the steaks throughout the grilling process.

    For more info on how to grill on charcoal checkout my post: How long to grill a steak on a charcoal grill The rule of threes

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    How Is A New York Strip Best Cooked

    There are many different ways to cook a New York strip, but one of the most popular is pan-fried. This method uses a large skillet or wok and is perfect for those who love their Strip steak well-aged and crispy.

    Other favorites include grilling or baking the strip in a skillet with melted butter or margarine. The key to success with pan-frying is to use a hot, thick oil that doesnt burn.

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    Reverse Sear Strip Steak The Professional Way

    Grilled New York Strip Steak with Salsa Verde
    • Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
    • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
    • Remove and let steaks rest for 5 minutes, covering lightly with foil.
    • Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
    • Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
    • The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
    • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

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    How To Grill New York Strip Steak

    New York Strip Steak is one of the easiest cuts of steak you can cook and is even called the ultimate grillers steak, because it cooks super quickly and evenly. A bit of seasonings, a hot grill and a meat thermometer are all you need for a beautifully tender inside with a caramelized crust. Heres how to grill NY Strip:

    • Let the steaks rest at room temperature for at least 40 minutes before grilling. You will use this time to trim the steaks of excess fat and season the steaks.
    • Pat the steaks dry, rub them with a high smoking point oil, followed by the spice rub.
    • Make the compound butter while the steaks are resting. Mix all of the harissa butter ingredients together in a medium bowl. Transfer the butter mixture to a piece or plastic wrap. Form it into a log as your roll up the plastic wrap. Refrigerate until semi-firm or until ready to use.
    • Heat thegrill to high-heat, about 600 degrees F, clean and grease the grates.
    • Grill the steaks on the hot grill until slightly charred on the first side, about 4-5 minutes.
    • Flip the steaks over, over and continue to grill until the steaks reach desired temperature, about 3-5 more minutes, for medium-rare.
    • Remove the steaks from the grill,and top with the harissa butter.
    • Let the steaks rest for 10 minutes before serving.

    Black Pepper New York Strip Steaks With Horseradish Sauce

    Recipefrom Webers Charcoal Grilling by Jamie Purviance

    • 2 tablespoonsfinely chopped fresh Italian parsley
    • 2 teaspoonsDijon mustard
    • ¼ teaspoonfreshly ground black pepper
  • 4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
  • 2 tablespoonsextra-virgin olive oil
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    What Is The Difference Between Sirloin And Ny Strip

    The steak aisle can be confusing, and its easy to pick up a slab of meat without knowing precisely what youre getting.

    One of the most common questions we get from customers is, What is the difference between sirloin and NY strip?

    The names are confusing. sirloin refers to multiple cuts, like the top sirloin, bottom sirloin, and flatiron steak.

    NY strip refers to a cut of steak taken from the short loin, a muscle that doesnt bear much weight or work very hard. As a result, its a particularly tender cut.

    Its also known as Kansas City strip, New York strip, top loin, or porterhouse steak.

    The NY part comes from the fact that this cut of beef was once an iconic part of New York City cuisine.

    Compared to the NY strip, sirloin is a meat cut from the cows back end, behind the ribs, and before the round .

    Sirloin refers to one of two cuts: the top sirloin and the bottom sirloin, with each corresponding to different portions of this area.

    The main difference between the sirloin and NY strip is that sirloin is a less tender cut than the NY strip.

    This is because the NY strip has fewer connective tissues than sirloin. Sirloin and NY strip can be used interchangeably in many recipes.

    How Is A New York Strip Steak Cooked

    NEW YORK STRIP STEAK | Medium Rare Perfection on a Weber Q Grill
  • Rare: 130 degrees Fahrenheit.
  • Medium Rare: 135 degrees Fahrenheit.
  • For Medium: 145 degrees Fahrenheit.
  • Medium Well: 150 degrees Fahrenheit.
  • Well Done: 160 degrees Fahrenheit.
  • How long should a New York Strip steak cook?

    Place the steaks on the grill and cook for 4 to 5 minutes, or until golden brown and lightly charred. 3 to 5 minutes for medium-rare , 5 to 7 minutes for medium , and 8 to 10 minutes for medium-well .

    How is a New York strip steak prepared on the stove?

    Steak Cooking Time For medium rare, the temperature should be 130 degrees Fahrenheit, 140 degrees for medium, and 160 degrees for well done. We cook a thick New York Strip Steak for a total of 7 to 9 minutes to achieve a medium-doneness. For rare, it would take between 5 and 7 minutes, and for well-done, 10 to 12 minutes.

    How long must a 1 inch New York strip cook?

    For a 1-inch steak, grill for 912 minutes, and for a 1-inch steak, grill for 1214 minutes, turning after 1 minute. A meat thermometer should read 130 degrees Fahrenheit. Before serving, allow steaks to rest for 5 minutes while lightly covered with foil.

    How should one tenderize a New York strip steak?

    When steaks are pounded with a meat mallet , the meat becomes softer and more tender. Before cooking, simply place the meat between two sheets of plastic wrap or wax paper and pound it. You can substitute a skillet, saucepan, or rolling pin for a meat mallet if you dont have one.

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    Should I Trim New York Strip Steak Before Cooking

    Yes. NY Strip Steaks come with a band of fat around the steak, with a thicker band on one side. The thick band is too thick to benefit the steak and can cause flare ups when grilling. More importantly, the fat will shrink faster than the meat when cooking, which can cause the fat to fold or compress the meat, squeezing out valuable juices and impeding an even sear.

    You will want to trim the thick band down to pretty thin, about & frac18 to ¼-inch thick. The easiest way to do this is to look to the corner of the steak to find a chunk of fat and grab hold of it. Use the fat like a tab and pull away from the steak. It should separate from the steak as you pull away and downward, leaving only a thin layer of fat behind. If this method doesnt work for you, slice the fat off with a sharp knife, taking care you dont cut into the meat. Dont worry about getting it too even.

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    How To Pan Fry The Perfect New York Strip Steak

    Season the steaks with salt and pepper in an equal layer. Using a large cast-iron pan, cook the ingredients over high heat. Pour the oil into the pan and swirl it around to coat the pan. Cook the steaks for 3 minutes on each side, or until they are browned on both sides.

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    How Long Do You Grill A 1 Inch Steak

    Grilling a 1 inch steak is not as difficult as you may think. The key to successful grilling is to use a Grill Grate or Grill pan that is large enough to fit your steak and has a deep well that allows the steak to cook evenly. To ensure even, browning and cooking of your steak, it is also important to heat the grill before adding your meat.

    How To Grill The Perfect New York Strip Steak

    Grilled New York Strip Steaks with Homemade Spice Rub

    The New York strip steak with is probably the easiest of the more popular cuts to grill. Unlike grilling the perfect ribeye, this cut is simple for a few reasons.

    First, its uniform in shape. Similar to this incredible bourbon basted London broil, but 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 the ribeye for instance.

    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.

    Note the uniformity in size and thickness of the NY strip steak

    We wont be using the reverse-sear method that I am such a fan of on this New York strip steak. A typical strip steak isnt cut thick enough to take advantage of that technique.

    Instead, we will use the multi-flip technique. Theres an old myth floating around that you should only flip a steak one time once you place it on the grill.

    Definitely not the way to cook a steak

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