Cooking a NY strip steak to medium rare can be a daunting task, especially for those who are new to cooking steak. However, with the right techniques and a bit of practice, you can achieve a perfectly cooked NY strip steak that is sure to impress even the most discerning palates. In this article, we will take a closer look at how to cook a NY strip steak on the stove to medium rare perfection.
Understanding the Basics of Cooking a NY Strip Steak
Before we dive into the specifics of cooking a NY strip steak to medium rare, it’s essential to understand the basics of cooking a steak. A NY strip steak is a cut of beef that comes from the short loin of the cow. It is known for its rich flavor, tender texture, and firm bite. When cooking a NY strip steak, it’s crucial to cook it to the right temperature to achieve the desired level of doneness.
Choosing the Right Cut of Meat
When it comes to cooking a NY strip steak, the quality of the meat is paramount. Look for a steak that is at least 1-1.5 inches thick and has a good balance of marbling (fat distribution) throughout. The marbling will help to keep the steak juicy and flavorful as it cooks.
What to Look for in a NY Strip Steak
When selecting a NY strip steak, look for the following characteristics:
- A rich, beefy color
- A good balance of marbling throughout
- A thickness of at least 1-1.5 inches
- A firm, springy texture
Preparing the Steak for Cooking
Before cooking the steak, it’s essential to prepare it properly. This includes bringing the steak to room temperature, seasoning it, and drying it with paper towels.
Why Bringing the Steak to Room Temperature is Important
Bringing the steak to room temperature is crucial for even cooking. When a steak is cooked straight from the refrigerator, the outside will cook much faster than the inside, leading to an unevenly cooked steak. By bringing the steak to room temperature, you can ensure that it cooks evenly throughout.
How to Bring the Steak to Room Temperature
To bring the steak to room temperature, simply remove it from the refrigerator and let it sit at room temperature for 30-45 minutes. You can also speed up the process by submerging the steak in cold water or by using a hair dryer to gently warm it up.
Cooking the Steak to Medium Rare
Now that we have prepared the steak, it’s time to cook it to medium rare perfection. Cooking a steak to medium rare requires a bit of finesse, but with the right techniques, you can achieve a perfectly cooked steak every time.
Using a Cast Iron Skillet
A cast iron skillet is the perfect pan for cooking a steak. It retains heat well and can achieve a nice crust on the steak. To cook the steak, heat the skillet over high heat until it reaches a scorching hot temperature.
Adding Oil to the Skillet
Once the skillet is hot, add a small amount of oil to the pan. You can use any type of oil you like, but a neutral-tasting oil such as canola or grapeseed works best. Add the oil to the pan and let it heat up for a few seconds.
Adding the Steak to the Skillet
Once the oil is hot, add the steak to the skillet. You should hear a nice sizzle as the steak hits the pan. Let the steak cook for 3-4 minutes on the first side, depending on the thickness of the steak.
Flipping the Steak
After 3-4 minutes, flip the steak over and cook for an additional 3-4 minutes. You can use a thermometer to check the internal temperature of the steak. For medium rare, the internal temperature should be between 130-135°F.
Finishing the Steak
Once the steak is cooked to medium rare, it’s time to finish it off. Remove the steak from the skillet and let it rest for a few minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
Adding a Finishing Touch
To add a finishing touch to the steak, you can add a pat of butter or a sprinkle of fresh herbs. This will add a bit of flavor and aroma to the steak.
Letting the Steak Rest
Letting the steak rest is crucial for achieving a tender and juicy steak. By letting the steak rest, you allow the juices to redistribute and the steak to retain its tenderness.
Tips and Tricks for Cooking the Perfect NY Strip Steak
Cooking a NY strip steak to medium rare can be a bit tricky, but with the right techniques and a bit of practice, you can achieve a perfectly cooked steak every time. Here are a few tips and tricks to help you cook the perfect NY strip steak:
- Use a cast iron skillet to cook the steak. It retains heat well and can achieve a nice crust on the steak.
- Bring the steak to room temperature before cooking. This will ensure that the steak cooks evenly throughout.
- Don’t press down on the steak as it cooks. This will squeeze out the juices and make the steak tough.
- Let the steak rest for a few minutes before serving. This will allow the juices to redistribute and the steak to retain its tenderness.
Common Mistakes to Avoid When Cooking a NY Strip Steak
When cooking a NY strip steak, there are a few common mistakes to avoid. Here are a few mistakes to watch out for:
- Overcooking the steak. This will make the steak tough and dry.
- Not bringing the steak to room temperature. This will lead to an unevenly cooked steak.
- Pressing down on the steak as it cooks. This will squeeze out the juices and make the steak tough.
Conclusion
Cooking a NY strip steak to medium rare can be a bit tricky, but with the right techniques and a bit of practice, you can achieve a perfectly cooked steak every time. By following the tips and tricks outlined in this article, you can cook a NY strip steak that is sure to impress even the most discerning palates. Remember to bring the steak to room temperature, cook it in a hot skillet, and let it rest for a few minutes before serving. With a bit of practice, you’ll be cooking like a pro in no time.
| Internal Temperature | Level of Doneness |
|---|---|
| 120-125°F | Rare |
| 130-135°F | Medium Rare |
| 140-145°F | Medium |
| 150-155°F | Medium Well |
| 160°F and above | Well Done |
By following the guidelines outlined in this article, you can achieve a perfectly cooked NY strip steak that is sure to impress even the most discerning palates. Remember to always use a thermometer to check the internal temperature of the steak, and don’t be afraid to experiment with different seasonings and marinades to add a bit of flavor to your steak. Happy cooking!
What is the ideal thickness for a NY strip steak to achieve medium rare perfection?
The ideal thickness for a NY strip steak to achieve medium rare perfection is between 1-1.5 inches. This thickness allows for even cooking and helps prevent the steak from becoming too charred on the outside before it reaches the desired level of doneness on the inside. A steak that is too thin may cook too quickly, leading to overcooking, while a steak that is too thick may not cook evenly.
It’s also important to note that the thickness of the steak can affect the cooking time. A thicker steak will take longer to cook than a thinner one, so it’s essential to adjust the cooking time accordingly. To ensure that your steak is cooked to medium rare perfection, use a meat thermometer to check the internal temperature. For medium rare, the internal temperature should be between 130°F and 135°F.
What type of pan is best for cooking a NY strip steak on the stove?
The best type of pan for cooking a NY strip steak on the stove is a cast-iron or stainless steel pan. These pans retain heat well and can achieve a nice sear on the steak. Avoid using non-stick pans, as they can’t achieve the same level of heat as cast-iron or stainless steel pans, and may not provide a good sear.
Cast-iron pans are particularly well-suited for cooking steak because they can be heated to very high temperatures, which helps to create a nice crust on the steak. Stainless steel pans are also a good option, as they are durable and easy to clean. Regardless of the type of pan you choose, make sure it’s hot before adding the steak, as this will help to create a nice sear.
How do I season a NY strip steak for maximum flavor?
To season a NY strip steak for maximum flavor, use a combination of salt, pepper, and any other seasonings you like. Let the steak sit at room temperature for about 30 minutes before seasoning to allow the seasonings to penetrate the meat more evenly. Sprinkle both sides of the steak with salt and pepper, then add any other seasonings you like, such as garlic powder or paprika.
It’s also important to use high-quality seasonings to get the best flavor out of your steak. Freshly ground black pepper is essential, as it has a more vibrant flavor than pre-ground pepper. You can also use other seasonings like thyme or rosemary to add more depth to the flavor of the steak. Just be sure not to over-season the steak, as this can overpower the natural flavor of the meat.
What is the best oil to use for cooking a NY strip steak?
The best oil to use for cooking a NY strip steak is a neutral-tasting oil with a high smoke point, such as canola or avocado oil. These oils can be heated to high temperatures without breaking down or smoking, which helps to create a nice crust on the steak. Avoid using olive oil, as it has a low smoke point and can become bitter when heated to high temperatures.
Canola oil is a good option because it has a neutral flavor and a high smoke point, making it ideal for high-heat cooking. Avocado oil is also a good choice, as it has a mild, buttery flavor that complements the steak well. Regardless of the oil you choose, make sure to add it to the pan before heating it up, as this will help to prevent the steak from sticking to the pan.
How do I achieve a nice crust on a NY strip steak?
To achieve a nice crust on a NY strip steak, make sure the pan is hot before adding the steak. You can test the heat of the pan by flicking a few drops of water onto the surface – if they sizzle and evaporate quickly, the pan is ready. Add a small amount of oil to the pan, then add the steak and sear for 2-3 minutes on each side, depending on the thickness of the steak.
It’s also important to not move the steak too much while it’s cooking, as this can prevent a crust from forming. Let the steak cook for a minute or two on each side before flipping it, as this will help to create a nice sear. You can also use a technique called “finishing” to add extra flavor to the crust – this involves adding a small amount of butter or oil to the pan after flipping the steak, then using a spoon to baste the steak with the melted fat.
How do I know when a NY strip steak is cooked to medium rare?
To know when a NY strip steak is cooked to medium rare, use a meat thermometer to check the internal temperature. For medium rare, the internal temperature should be between 130°F and 135°F. You can also use the finger test to check the doneness of the steak – press the steak gently with your finger, and if it feels soft and squishy, it’s rare. If it feels firm and springy, it’s medium rare.
It’s also important to note that the steak will continue to cook a bit after it’s removed from the heat, so it’s better to err on the side of undercooking than overcooking. If you’re unsure whether the steak is cooked to medium rare, it’s always better to let it cook for a minute or two longer and then check the temperature again. This will ensure that the steak is cooked to your liking.
How do I let a NY strip steak rest after cooking?
To let a NY strip steak rest after cooking, remove it from the heat and place it on a plate or cutting board. Tent the steak with foil to keep it warm, then let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, making the steak more tender and flavorful.
It’s also important to not slice the steak too soon after cooking, as this can cause the juices to run out of the meat. Letting the steak rest for a few minutes allows the juices to redistribute, making the steak more tender and flavorful. You can also use this time to prepare any sauces or toppings you want to serve with the steak, such as a Béarnaise or peppercorn sauce.