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
Take the steaks out of the refrigerator about 45 minutes before cooking and allow them to come to room temperature.
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.
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.
Grill the steaks on a hot grill over direct heat until browned on the bottom, approximately 4 to 7 minutes.
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.
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.
Preheat the broiler and a grilling pan. Use oven mitts when handling the pan.
Place the steak on the hot pan and put it directly under the broiler, approximately 4 inches below the burner.
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.
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.
Cook the steak for 4 to 5 minutes, until the bottom is browned. Turn the steak, handling the meat with tongs.
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.
Things You'll Need
Marinade or rub
Exact cooking times depend on the thickness of your steak and the heat used.
Use oven mitts when handling hot pans.