The New York Strip steak, also known as the strip steak, Kansas City strip, or top sirloin, is a cut of beef that's cherished for its rich flavor and tender texture. This blog post will guide you through creating a perfectly cooked New York Strip steak, with steps optimized for both taste and technique.
Ingredients
- 2 New York Strip steaks, about 1 inch thick
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons high smoke point oil (like grapeseed or canola)
- 1 tablespoon unsalted butter (optional for finishing)
- Fresh herbs like rosemary or thyme (optional for flavor enhancement)
Preparation Steps
- Preparation: Take your steaks out of the refrigerator at least 1 hour before cooking. This helps them cook evenly. Season both sides generously with salt and let them sit at room temperature.
- Seasoning: Just before cooking, sprinkle pepper on the steaks. The timing here is crucial as salt draws out moisture, and you want the pepper to retain its bite.
- Cooking:
- Heat the oil in a heavy skillet or cast iron pan over high heat. Make sure the pan is hot before adding the steaks; you’re aiming for a good sear.
- Pat the steaks dry with a paper towel if there’s excessive moisture. Lay the steaks in the skillet.
- Sear for about 4 minutes on one side to form a good crust. Then, flip the steak:
- For rare: 2 minutes more
- For medium-rare: 3 minutes more
- For medium: 4 minutes more
- Resting: Remove the steak from the pan, add butter if you’re using it, and let the steaks rest for 5-10 minutes under loose foil. Resting allows juices to redistribute throughout the steak, making it more succulent.
Tips for the Perfect Steak
- Choose the Right Cut: Look for marbling. Marbled steaks cook better and are more flavorful.
- Cooking Temperature:
Doneness Internal Temperature (°F) Rare 120 - 125 Medium Rare 130 - 135 Medium 140 - 145 
- Rest Before Slicing: Always rest your steak to ensure juiciness.
- High Heat is Key: Searing at high heat creates a flavorful crust.
- Don’t Overcrowd the Pan: Cook in batches if necessary, to ensure the heat isn’t lowered by overcrowding.
🍖 Note: For herb enhancement, when resting, place a sprig of rosemary or thyme on top of the steak.
In essence, cooking a New York Strip steak to perfection involves more than just grilling or pan-searing; it’s about understanding the cut, the chemistry of cooking, and the joy of savoring a beautifully prepared meal. From the initial seasoning to the final rest, each step plays a critical role in delivering an exceptional steak experience. Whether you enjoy it rare, medium-rare, or medium, the aim is always to achieve a perfect balance of tenderness and flavor, which this recipe guides you through with precision.
Can I use a different steak cut for this recipe?
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Yes, you can adapt this recipe for other steak cuts. However, the cooking times might vary due to different thicknesses and marbling patterns. For instance, rib eye will cook quicker than a thicker, leaner cut like a filet mignon.
Is there a vegetarian alternative to this recipe?
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Yes, consider a portobello mushroom or cauliflower “steak” for a vegetarian version. Season and cook these similarly, but adjust cooking times since they don’t require the same internal temperatures as meat.
What are some good sides to pair with a New York Strip steak?
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Some classic sides include roasted potatoes, creamed spinach, grilled asparagus, or a Caesar salad. These sides complement the rich flavors of the steak.
