A properly cooked boneless strip steak has a crispy exterior contrasting with a tender, juicy center. Dry heat is necessary for the flavorful crust, and a short cooking time is necessary to keep the center moist. Getting the heat right can be a challenge.
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Boneless strip steaks are naturally tender, cut from the tender short loin, and are well-suited for the intense heat of a charcoal grill. Strip steak recipe ideas can be used in the same way as a T-bone or porterhouse steak.
Choose Your Boneless Strip Steak
Start with the best quality steak you can find. Prime- or choice-grade, dry-aged beef is the most tender, according to the USDA. Look for beef choice strips with a fine texture and many thin flecks of marbling throughout the steak.
As the steak cooks, the fat veins melts away, bathing the meat in moisture and flavor. Avoid large veins of fat in the meat and trim the exterior fat to a thin rim.
Prep Your Boneless Strip Steak
Let the steak come to room temperature. Brush the exterior with olive oil or a mixture of butter and oil. Season it with salt and pepper or a dry rub. Once the steak is on the heat, leave it alone, browning the first side before turning it.
Use an instant-read meat thermometer to determine when the meat is done. According to the Academy of Nutrition and Dietetics, the minimum safe internal temperature for beef is 145 degrees Fahrenheit.
The steak needs to rest for at least three minutes before serving; the internal temperature continues to rise during the resting period, so take the meat off the heat about 5 to 10 F before the desired temperature is reached.
Grilling Strip Steak
Grilling strip steak requires a hot grill, hot enough to quickly sear the outside to a crusty exterior without drying out the interior. Charcoal grills easily attain the required temperatures. Preheat a gas grill on high, then reduce the heat to medium-high as soon as the steak is seared.
If you have an infrared burner, use it to sear the steaks quickly, then finish them on the grill. Grill boneless strip steaks for four to five minutes per side. Adjust as needed for your desired level of doneness.
Broiling Strip Steak
Broilers deliver intense heat, so you need to watch the steak carefully under the broiler. Preheat the broiler and broiler pan. Broil boneless strip steaks for four to eight minutes per side on the top rack of the preheated broiler.
The meat should be 4 to 6 inches from the burner. The actual cooking time depends on the heat of the broiler, the distance from the heat and the thickness of the steak.
Pan-Frying Strip Steak
Consider cooking New York strip steak recipes on the stove. For pan-frying, use a heavy skillet that holds heat well. Preheat the skillet until it is hot enough to make a drop of water dance across the surface. Add a thin layer of olive oil and give it a minute to preheat.
Sear the steak quickly over high heat, about two to four minutes on each side; then reduce the heat to medium to finish cooking.
Marinating Before Cooking
For longer cooking times or lesser-quality meat, you can marinate the steak to improve tenderness and add moisture. According to Harvard Health Publishing, marinating meat prior to grilling helps to prevent the formation of harmful carcinogens during the grilling process.
Marinades typically include acidic ingredients like wine, vinegar or citrus juices to tenderize the meat, oil to add moisture and seasonings for extra flavor.
Cover the steaks in marinade and refrigerate for a maximum of two to four hours. Longer marinating times can change the texture of the meat. At the end of the marinating time, remove the steaks from the liquid and pat dry with a paper towel.