Cooking a New York strip steak in a cast iron skillet is a great way to achieve a crispy crust on the outside while keeping the inside juicy and tender. However, the key to achieving this perfect doneness lies in the cooking time and technique. In this article, we will explore the ideal cooking time for a New York strip steak in a cast iron skillet and provide some valuable tips to help you cook the perfect steak every time.
Understanding the Basics of Cooking a New York Strip Steak
Before we dive into the cooking time, it’s essential to understand the basics of cooking a New York strip steak. A New York strip steak is a cut of beef that comes from the short loin section of the cow. It is known for its rich flavor, firm texture, and generous marbling, which makes it perfect for grilling or pan-frying.
When cooking a New York strip steak, it’s crucial to bring the steak to room temperature before cooking. This helps the steak cook more evenly and prevents it from cooking too quickly on the outside. It’s also essential to season the steak liberally with salt, pepper, and any other seasonings you like before cooking.
Choosing the Right Cast Iron Skillet
When it comes to cooking a New York strip steak in a cast iron skillet, the type of skillet you use can make a big difference. A cast iron skillet is ideal for cooking steak because it retains heat well and can achieve a nice crust on the steak.
When choosing a cast iron skillet, look for one that is at least 1-2 inches deep and has a heavy bottom. This will help the skillet retain heat and cook the steak more evenly. It’s also essential to season the skillet before cooking to prevent the steak from sticking.
Cooking Time for a New York Strip Steak in a Cast Iron Skillet
The cooking time for a New York strip steak in a cast iron skillet will depend on the thickness of the steak and the level of doneness you prefer. Here are some general guidelines for cooking a New York strip steak in a cast iron skillet:
- Rare: 2-3 minutes per side for a 1-inch thick steak
- Medium-rare: 3-4 minutes per side for a 1-inch thick steak
- Medium: 4-5 minutes per side for a 1-inch thick steak
- Medium-well: 5-6 minutes per side for a 1-inch thick steak
- Well-done: 6-7 minutes per side for a 1-inch thick steak
It’s essential to use a thermometer to check the internal temperature of the steak. The internal temperature should be at least 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
How to Cook a New York Strip Steak in a Cast Iron Skillet
Here’s a step-by-step guide to cooking a New York strip steak in a cast iron skillet:
- Preheat the skillet over high heat for 5-7 minutes.
- Add a small amount of oil to the skillet and let it heat up for 1-2 minutes.
- Place the steak in the skillet and sear for 2-3 minutes per side.
- Reduce the heat to medium-low and continue cooking the steak to your desired level of doneness.
- Use a thermometer to check the internal temperature of the steak.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.
Tips for Cooking the Perfect New York Strip Steak in a Cast Iron Skillet
Here are some valuable tips to help you cook the perfect New York strip steak in a cast iron skillet:
- Use a cast iron skillet: A cast iron skillet is ideal for cooking steak because it retains heat well and can achieve a nice crust on the steak.
- Bring the steak to room temperature: This helps the steak cook more evenly and prevents it from cooking too quickly on the outside.
- Season the steak liberally: Season the steak with salt, pepper, and any other seasonings you like before cooking.
- Use a thermometer: A thermometer is essential for checking the internal temperature of the steak.
- Don’t press down on the steak: Pressing down on the steak can squeeze out the juices and make the steak tough.
- Let the steak rest: Letting the steak rest for 5-10 minutes before slicing helps the juices redistribute and the steak stay tender.
Common Mistakes to Avoid When Cooking a New York Strip Steak in a Cast Iron Skillet
Here are some common mistakes to avoid when cooking a New York strip steak in a cast iron skillet:
- Overcooking the steak: Overcooking the steak can make it tough and dry.
- Not using a thermometer: Not using a thermometer can make it difficult to check the internal temperature of the steak.
- Pressing down on the steak: Pressing down on the steak can squeeze out the juices and make the steak tough.
- Not letting the steak rest: Not letting the steak rest can make the steak tough and dry.
Conclusion
Cooking a New York strip steak in a cast iron skillet is a great way to achieve a crispy crust on the outside while keeping the inside juicy and tender. By following the tips and guidelines outlined in this article, you can cook the perfect New York strip steak every time. Remember to use a cast iron skillet, bring the steak to room temperature, season the steak liberally, use a thermometer, and let the steak rest before slicing. With a little practice and patience, you’ll be cooking like a pro in no time.
What is the ideal thickness for a New York strip steak?
The ideal thickness for a New York strip steak 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 thicker steak will also provide a more tender and juicy eating experience.
When selecting a New York strip steak, look for one that is at least 1 inch thick. If you can’t find one that thick, you can also consider a slightly thinner steak and adjust the cooking time accordingly. Keep in mind that a thicker steak will take longer to cook, so plan accordingly.
How do I season a New York strip steak for cast iron skillet cooking?
To season a New York strip steak for cast iron skillet cooking, start by sprinkling both sides of the steak with a generous amount of salt and pepper. You can also add any other seasonings you like, such as garlic powder, paprika, or thyme. Let the steak sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat.
In addition to seasoning the steak, make sure to preheat the cast iron skillet before adding the steak. You can do this by placing the skillet over high heat and letting it heat up for a few minutes. Once the skillet is hot, add a small amount of oil to the pan and swirl it around to coat the bottom. Then, add the steak and cook for 3-4 minutes per side, or until it reaches your desired level of doneness.
What type of oil is best for cooking a New York strip steak in a cast iron skillet?
The best type of oil for cooking a New York strip steak in a cast iron skillet is a neutral-tasting oil with a high smoke point, such as canola or avocado oil. These oils can handle the high heat of the skillet without breaking down or smoking, which can add a bitter flavor to the steak.
When choosing an oil for cooking a New York strip steak, avoid using olive oil or other oils with a low smoke point. These oils can become bitter and unpleasantly flavored when heated to high temperatures, which can ruin the flavor of the steak. Instead, opt for a neutral-tasting oil that can handle the heat of the skillet.
How do I achieve a nice crust on a New York strip steak cooked in a cast iron skillet?
To achieve a nice crust on a New York strip steak cooked in a cast iron skillet, make sure the skillet is hot before adding the steak. You can test the heat of the skillet by flicking a few drops of water onto the surface – if they sizzle and evaporate quickly, the skillet is ready. Then, add a small amount of oil to the pan and swirl it around to coat the bottom.
Once the skillet is hot and the oil is added, place the steak in the pan and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. To achieve a nice crust, don’t move the steak too much – let it cook for a few minutes on each side to allow the crust to form. You can also use a thermometer to check the internal temperature of the steak and ensure it reaches a safe minimum internal temperature of 135°F for medium-rare.
How do I prevent a New York strip steak from sticking to a cast iron skillet?
To prevent a New York strip steak from sticking to a cast iron skillet, make sure the skillet is hot before adding the steak. You can also add a small amount of oil to the pan and swirl it around to coat the bottom. This will help prevent the steak from sticking to the pan.
In addition to using oil, make sure the steak is dry before adding it to the pan. Pat the steak dry with a paper towel to remove any excess moisture, which can cause the steak to stick to the pan. You can also season the steak with a small amount of salt, which will help draw out moisture and prevent sticking.
What is the recommended internal temperature for a medium-rare New York strip steak?
The recommended internal temperature for a medium-rare New York strip steak is 130-135°F. This temperature will result in a steak that is cooked to a perfect medium-rare, with a pink center and a juicy, tender texture.
To check the internal temperature of the steak, use a thermometer to insert into the thickest part of the meat. Avoid touching any fat or bone, as this can affect the accuracy of the reading. Once the steak reaches the desired internal temperature, remove it from the heat and let it rest for a few minutes before slicing and serving.
How do I let a New York strip steak rest after cooking in a cast iron skillet?
To let a New York strip steak rest after cooking in a cast iron skillet, remove the steak from the pan and place it on a plate or cutting board. Tent the steak with foil to keep it warm, and let it rest for 5-10 minutes before slicing and serving.
During the resting period, the juices in the steak will redistribute, making the steak more tender and flavorful. Avoid slicing the steak too soon, as this can cause the juices to run out of the meat and make the steak dry and tough. Instead, let the steak rest for a few minutes to allow the juices to redistribute, then slice and serve.