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.
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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.