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How to Cook a Tender NY Strip

by
author image Diane Watkins
Diane Watkins has been writing since 1984, with experience in newspaper, newsletter and Web content. She writes two electronic newsletters and has a Bachelor of Science degree in chemistry from Clemson University. She has taken graduate courses in biochemistry and education.
How to Cook a Tender NY Strip
A N.Y. strip steak on a chopping board. Photo Credit AVNphotolab/iStock/Getty Images

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.

Prepare the Steaks

Step 1

Take the steaks out of the refrigerator about 45 minutes before cooking and allow them to come to room temperature.

Step 2

Infuse the steak with flavor using a marinade or rub. Acidic marinades break down the muscle texture, so use marinades carefully and for only a short time. Most rubs don't affect the meat texture.

Step 3

Rub both sides of the steak with a coating of vegetable oil. Whichever cooking method you choose, the oil lubricates the steak surface and keeps it from sticking.

Grilling

Step 1

Grill the steaks on a hot grill over direct heat until browned on the bottom, approximately 4 to 7 minutes.

Step 2

Use tongs to turn the steak and avoid piercing the meat. Turn the meat only once, developing a crust on the bottom before the first flip.

Step 3

Cook the steak to desired doneness or until the internal temperature registers around 145 F or medium-rare, the USDA-recommended level of doneness. The temperature continues to rise about 5 degrees during the resting time, so take this into account when you pull your steak off the grill.

Broiling

Step 1

Preheat the broiler and a grilling pan. Use oven mitts when handling the pan.

Step 2

Place the steak on the hot pan and put it directly under the broiler, approximately 4 inches below the burner.

Step 3

Use tongs to turn the meat when the top begins to brown, after approximately 3 to 5 minutes of broiling. Continue to cook until the meat is done to your desired level of doneness.

Pan-Frying

Step 1

Preheat the oven to 425 F and preheat an oven-proof skillet over high heat, then reduce the heat to medium. Place the steak in the frying pan using tongs.

Step 2

Cook the steak for 4 to 5 minutes, until the bottom is browned. Turn the steak, handling the meat with tongs.

Step 3

Move the skillet to the preheated oven. Roast the steak for approximately 5 minutes more or until the steak is done to your preference. Allow the steak to rest for at least 3 minutes before serving.

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