What Temperature For New York Strips
Of course, whether you like your steaks rare, medium, well, or anywhere in-between is a matter of taste. Just keep in mind that the New York strip steak does not have as much fat as cuts like ribeye do, so it is much easier to overcook it and turn it into a dry piece of chewy leather.
Even those folks that like their steak really well done do not want their steaks to be tough to eat.
Since New York Strip steak is a strip too, you will find that it cooks very quickly unlike that big thick sirloin, porterhouse, or other filet.
On the Traeger grill or other pellet grill, you want to get the heat up to about 425 degrees fahrenheit.
There are two schools of thought on the right way to cook the steak. Both sides agree on one thing.
Season the meat first with some salt and pepper!
The seasoning helps form that tasty exterior crust due to the maillard effect.
However, some say heat the meat first to cook it to mostly done, then finish with a high hot sear to seal in the juices. Others say sear it first, then take it off the hottest part of the grills heat and let it cook the rest of the way.
I have cooked many steaks using both methods, and I have to say I am a much bigger fan of the reverse sear method.
With a steak as lean and as thin as this cut is, then you are only going to be cooking it between 7 and 10 minutes per side to get it to medium, which is light pink on the inside.
Enjoy this steak with a cool homemade frozen mudslide recipe!
How To Store And Reheat Ny Strip Steak
- Storage: let steak cool to room temperature then transfer to an airtight container. Store in the refrigerator for up to five days.
- Microwave: its best to slice the steak before reheating so it heats evenly. Transfer sliced steak to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals as needed.
- Skillet: warm sliced steak in a skillet with a drizzle of oil or a slab of butter over medium heat, stirring often until warmed through.
- Oven: transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
Strip Steak Recipe Variations
One you have the technique down for cooking New York Strip Steaks, you can go rogue and create all sorts of variations. Here are a few to try:
- Use garlic butter. Swap the harissa butter for 3 tablespoons room temperature butter and 3 smashed garlic cloves. Add them when the recipe calls for harissa butter.
- Use herb compound butter. Swap the harissa butter for a simple compound butter made with butter, 1 tablespoon herbs such as any combo of chives, parsley, thyme, oregano etc., 1 teaspoon lemon zest and 1 teaspoon Dijon mustard.
- Add dipping sauce. Instead of the harissa butter, pair the steak with barbecue sauce, horseradish sauce, Béarnaise sauce, mushroom sauce, peppercorn sauce, red wine sauce, balsamic reduction, mustard sauce, blue cheese sauce, chimichurri, salsa verde and of course, good old steak sauce.
- Use different seasoning. I am obsessed with this spice rub, but you can also experiment with different seasonings like the one I use in mysirloin steak, barbecue brisket and ribs recipe, or Fajita seasonings, or Asian inspired seasonings such as Chinese 5 Spice, ginger and garlic.
- Use different types of wood. If you have a charcoal grill, you can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the grilled steak.
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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
George Foreman Grilled New York Strip Steak Recipe
When it comes to grilling steaks, adding some salt and pepper and tossing it on the George Foreman grill can be all you need to pull off the perfect New York strip steak for dinner. Today I will share one of the best George Foreman grilled New York strip steak recipes so you can make the steak even more delicious and amazing with proper marination and grilling method.
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Best Way To Grill Ny Strip Steak
Follow my tips on how to grill New York strip steak for the best results every time:
- This recipe for grilled New York strip steak is for medium-rare steaks. If you prefer your steaks further done, add an additional minute to each rotation of the steak. For rare, reduce it by 15-20 seconds each rotation. Cook time may need to be adjusted for differently sized cuts of beef – I use 12 ounce strip steaks.
- If you dont want the diamond grill marks, you can simply cook the steak on each side for 3 minutes.
- You can grill strip steak the same exact way in an oiled cast iron skillet.
Grilled Strip Steak With Compound Butter
|*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The strip steaksometimes called a New York strip, a Kansas City strip or a strip loin steakis one of the most highly prized cuts of beef. Tender and flavorful, it’s ideal for high-heat, dry-heat cooking methods like grilling and broiling.
This recipe for broiled or grilled strip steak topped with compound butter is one of the classic steak preparations and one of the simplest.
Traditionally called Maître d’Hôtel butter , compound butter is butter that’s had some sort of flavoring ingredient addedin this case, lemon juice and fresh parsley. But see below for variations on the classic compound butter. Alternately, you can serve this steak with a classic Béarnaise sauce.
4boneless beef strip steaks, about 1 1/2-inch thick
Kosher salt, to taste
4tablespoons compound butter
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New York Steaks With Blue Cheese Butter
Recipefrom Weber’s Real Grilling by Jamie Purviance
- ¼ cup unsalted butter, softened unsalted butter, softened
- 2 ouncescrumbled blue cheese crumbled blue cheese
- ¼ teaspoongranulated garlic
- ¼ teaspoonfreshly ground black pepperfreshly ground black pepper
Ny Strip Steak Recipe
New York Strip may be called different things, depending on where you have having your steak discussion. You might see it labeled Kansas City Strip, Omaha Strip, Club Steak, and Top Loin Steak.
Strip steaks are boneless center loin steaks, with a pleasantly chewy texture and a lot of beefy flavor. They usually come between 1 and ½ inches thick, and if you can buy them freshly sliced at a butcher counter thats the optimal way to go.
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How To Buy Strip Steaks
If you have a choice and can discuss it with the butcher , try to get a steak from the rib end of the tenderloin.
Buy the best grade of beef you can afford. USDA Prime is the top of the range, with only about 2% of the beef in this country earning that label. This will ensure that your beef has nice fat marbling throughout, which is what gives beef steaks their incredible flavor, not to mention tenderness. USDA Choice comes after that, and within Choice there are different levels, so once again, it will come back to the conversations you have with your butcher as to what is best behind the meat counter that day. The grade Select is below Choice, and will be leaner still.
A freshly cut steak should be a pretty bright red color, and have no dark spots. It will turn a more brownish red as it ages, which doesnt mean its bad, just that it was not cut as recently, and the exposure to oxygen causes the darkening of color. Steer clear of any streaks with an odor that is slightly sour, or anything but fresh.
Temperatures For The Best New York Steak
The best way to ensure the most succulent, juicy NY Strip Steak every time is to check the temperature with an instant read probe style thermometer so you dont overcook it. I personally like my steak cooked medium-rare to medium. These temperatures create the juiciest steak because the moisture inside the steak cant escape at these low of temperatures. I dont recommend cooking your Strip Steak above 150 degrees, as it will become tough, dry and chewy.
Use the below temperature chart to gauge your steaks doneness. To check the temperature, insert the probe of an instant read meat thermometer into thickest part of the steak. You want the temperature to register 5°F lower than the desired doneness temperature because the steaks will continue to cook and rise in temperature while resting.
|145 to 150°F||150 to 155°F|
NOTE: The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes for safety.
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Grilling 1 Inch Thick Steaks
I think a 1 ½ inch thick steak is the most perfect thickness for grilling, and the most forgiving. You will have the best chance of getting the interior cooked to whatever rosy pink level of doneness you are after, and the best chance of having the outside have the perfect level of chariness, without burning. With steaks of this thickness you have the option of turning them once during cooking, or three times , and getting your steak cooked perfectly all around
Choose Meat With Marbling
When trying to pick the best cut of beef for New York strip, try to pick out meat that has the most signs of marbling on the surface.
These are the grains of white fat that you often see running through the flesh of red meat. As beef cooks, this fat will start to render and melt and start to tenderize the meat and add more flavor.
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Should You Serve Steak Pre
Just like any and every cut of meat that comes off a hot grill, make sure to let the meat sit and rest. This allows the moisture in the meat to reabsorb into the full cut of meat and helps keep it juicy and flavorful.
If you cut it too soon, you will know it because all the juices will run out onto the cutting board. Some people think that water is blood because it has a reddish tint to it, but its not! Blood coagulates and does not just sit in a piece of meat waiting to spill out. Not trying to gross anyone out, but just trying to point out the difference, which is very important.
Restaurants typically serve a New York Strip cut into a bunch of slices. They slice against the grain of the meat which helps the bite of meat be easier to chew rather than stringy.
If you are serving as an appetizer, then cutting it into strips which folks can pick up easily with a toothpick makes perfect sense. When it comes to serving individual steaks as an main course though, Id leave the slicing up to the eater.
How To Get Perfect Crosshatch Grill Marks
First, make sure you have cleaned the grill well. Place the steaks on the grill on the diagonal, at about a 45 degree angle. Grill for about 4 minutes, pressing on the steak gently with a spatula occasionally. Rotate the steaks a quarter turn so the angle of the steaks on the grill is about 45 degrees in the other direction. You are looking to create a diamond patterns with the grill marks.
Flip the steaks and grill the steaks the same way, at a 45 degree angle to the grill bars, then after a few minutes turning the steaks another quarter turn so that the grill marks form the same diamond crosshatch pattern on the other side.
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How To Cook A New York Steak On The Grill
Heres a quick recipe on how to cook a New York steak on the grill. If you have a good steak, this is a pretty simple thing to do: just a little salt and pepper and the right technique, and you have a great steak. We like to let the flavor of the New York stand out, so serve with simple sides like a salad or in this case some simple fried green beans and onions.
Now that grilling season is finally back in swing, I thawed out a New York steak that had been sitting in the freezer for a while just begging to be eaten. For those of you who havent tried one of our New Yorks, this is a full-flavored and quite tender steak that stands on its own without the help of seasonings or marinades. Just a little coarse salt and pepper does the trick. And the fat rind along the edge of the steak caramelizes beautifully to an almost bacon-like texture.
If you manage to have any leftovers, I like to slice very thin then quickly caramelize in butter and serve for breakfast with a slightly runny fried egg.
To serve this steak for dinner, try a light salad on the side, or as in the photos, a quick green bean stir fry. For the stir fry, just pan fry fresh green beans in butter with salt, pepper, and rosemary leaves until about half done, then add chopped onions and fry til caramelized. About three minutes from done, add some chopped mushrooms and garlic and a little more butter as needed to fry the mushrooms.
Reverse Sear Strip Steak The Professional Way
- 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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Cooking Thicker Steaks On The Grill
If you have steaks that are thicker than 1 ½ inches, then you want to be careful not to let the grill heat get too high, or you will risk getting the outside of the meat too charred before the inside is cooked enough. You can also flip these steaks a total of three times as you cook them, turning the steak a quarter turn with every flip. This will result in those tempting cross-hatched grill marks.
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.
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