Cooking a medium rare NY strip 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 medium rare NY strip that will impress even the most discerning palates. In this article, we will take you through the steps to cook a medium rare NY strip, from selecting the right cut of meat to serving the final product.
Understanding the NY Strip
Before we dive into the cooking process, it’s essential to understand the characteristics of a NY strip. A NY strip, also known as a strip loin or sirloin strip, is a cut of beef that comes from the short loin section of the cow. It is known for its rich flavor, tender texture, and firm bite. The NY strip is a popular cut of meat due to its versatility and ease of cooking.
Choosing the Right Cut of Meat
When selecting a NY strip, look for a cut that is at least 1-1.5 inches thick. This will ensure that the steak cooks evenly and retains its juiciness. You should also look for a cut with a good balance of marbling, which is the white flecks of fat that are dispersed throughout the meat. Marbling adds flavor and tenderness to the steak.
Grass-Fed vs. Grain-Fed
When it comes to choosing between grass-fed and grain-fed beef, the decision ultimately comes down to personal preference. Grass-fed beef is leaner and has a slightly gamier flavor, while grain-fed beef is richer and more tender. For a medium rare NY strip, we recommend choosing a grain-fed beef for its tenderness and rich flavor.
Preparing the Steak
Before cooking the steak, it’s essential to prepare it properly. This includes bringing the steak to room temperature, seasoning it, and drying it.
Bringing the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes to 1 hour before cooking. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside.
Seasoning the Steak
Season the steak with a mixture of salt, pepper, and any other seasonings you like. We recommend using a simple seasoning blend of salt, pepper, and garlic powder. Rub the seasonings all over the steak, making sure to coat it evenly.
Drying the Steak
Use a paper towel to dry the steak, paying extra attention to the edges. This will help create a crispy crust on the steak.
Cooking the Steak
Now that the steak is prepared, it’s time to cook it. We recommend cooking the steak using a skillet or grill.
Cooking the Steak in a Skillet
Heat a skillet over high heat and add a small amount of oil. We recommend using a neutral-tasting oil like canola or grapeseed. Sear the steak for 2-3 minutes per side, depending on the thickness of the steak. After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness.
Cooking the Steak on a Grill
Preheat the grill to medium-high heat. Sear the steak for 2-3 minutes per side, depending on the thickness of the steak. After searing the steak, move it to a cooler part of the grill and continue cooking it to your desired level of doneness.
Using a Meat Thermometer
A meat thermometer is the most accurate way to determine the internal temperature of the steak. For a medium rare NY strip, the internal temperature should be between 130-135°F (54-57°C). Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
Resting the Steak
Once the steak is cooked to your desired level of doneness, remove it from the heat and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
Why Resting is Important
Resting the steak is essential for several reasons. Firstly, it allows the juices to redistribute, making the steak more tender and flavorful. Secondly, it helps the steak to retain its heat, ensuring that it stays warm for a longer period. Finally, resting the steak allows the fibers to relax, making it easier to slice.
Serving the Steak
Now that the steak is cooked and rested, it’s time to serve it. Slice the steak against the grain, using a sharp knife. Serve the steak with your choice of sides, such as mashed potatoes, roasted vegetables, or a salad.
Pairing the Steak with Wine
A medium rare NY strip pairs perfectly with a rich, full-bodied red wine. We recommend pairing it with a Cabernet Sauvignon or a Syrah. The tannins in these wines complement the bold flavors of the steak, creating a perfect pairing.
Other Pairing Options
If you prefer not to drink wine, there are several other pairing options you can consider. A medium rare NY strip pairs perfectly with a rich, creamy sauce, such as a Béarnaise or a Peppercorn sauce. You can also pair it with a side of sautéed mushrooms or a salad with a light vinaigrette.
In conclusion, cooking a medium rare NY strip is a simple process that requires attention to detail and a bit of practice. By following the steps outlined in this article, you can achieve a perfectly cooked medium rare NY strip that will impress even the most discerning palates. Remember to choose the right cut of meat, prepare it properly, cook it to the right temperature, and rest it before serving. With these tips, you’ll be well on your way to becoming a steak-cooking master.
What is the ideal internal temperature for a medium rare NY strip?
The ideal internal temperature for a medium rare NY strip is between 130°F and 135°F (54°C to 57°C). This temperature range allows for a pink color throughout the steak, while still maintaining a warm red center. It’s essential to use a meat thermometer to ensure the steak reaches the desired temperature.
When checking the internal temperature, make sure to insert the thermometer into the thickest part of the steak, avoiding any fat or bone. Also, keep in mind that the temperature will continue to rise slightly after the steak is removed from the heat, so it’s better to err on the side of undercooking rather than overcooking.
How do I choose the right NY strip for medium rare cooking?
When selecting a NY strip for medium rare cooking, look for a steak that is at least 1-1.5 inches (2.5-3.8 cm) thick. This thickness will allow for even cooking and a better chance of achieving a perfect medium rare. Additionally, choose a steak with a good balance of marbling, as this will contribute to the tenderness and flavor of the steak.
Opt for a high-quality steak from a reputable butcher or grocery store. Grass-fed or dry-aged steaks can be excellent options, as they tend to have more complex flavor profiles. Avoid steaks that are too lean, as they may become tough and dry when cooked to medium rare.
What is the best way to season a NY strip for medium rare cooking?
To season a NY strip for medium rare cooking, keep it simple with a light coating of salt, pepper, and any other seasonings you prefer. Avoid over-seasoning, as this can overpower the natural flavor of the steak. Let the steak sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat.
Use a mixture of coarse salt and freshly ground pepper to add depth and texture to the steak. You can also add other seasonings such as garlic powder, paprika, or thyme, but use them sparingly. Remember, the goal is to enhance the natural flavor of the steak, not overpower it.
What type of pan is best for cooking a medium rare NY strip?
A cast-iron or stainless steel pan is ideal for cooking a medium rare NY strip. These pans retain heat well and can achieve a nice crust on the steak. Avoid using non-stick pans, as they can prevent the formation of a crust and may not heat evenly.
Preheat the pan over high heat for at least 5 minutes before adding the steak. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready. Add a small amount of oil to the pan before cooking the steak to prevent sticking.
How do I achieve a nice crust on my medium rare NY strip?
To achieve a nice crust on your medium rare NY strip, make sure the pan is hot before adding the steak. You want the steak to sear immediately, creating a crust on the outside. Use a small amount of oil in the pan and let the steak cook for 2-3 minutes on the first side, or until a nice crust forms.
Don’t move the steak too much during the cooking process, as this can prevent the crust from forming. Instead, let it cook for a few minutes on each side, then finish it in the oven if necessary. Use a thermometer to check the internal temperature, and remove the steak from the heat when it reaches the desired temperature.
Can I cook a medium rare NY strip in the oven?
Yes, you can cook a medium rare NY strip in the oven. This method is often referred to as the “oven finish” and can help achieve a more even temperature throughout the steak. To cook a NY strip in the oven, sear the steak in a hot pan for 1-2 minutes on each side, then finish it in a preheated oven at 400°F (200°C) for 5-10 minutes, or until it reaches the desired temperature.
Use a thermometer to check the internal temperature of the steak, and remove it from the oven when it reaches 130°F to 135°F (54°C to 57°C). Let the steak rest for a few minutes before slicing and serving. This method can be especially useful for thicker steaks or for cooking multiple steaks at once.
How do I let a medium rare NY strip rest?
To let a medium rare NY strip rest, remove it from the heat and place it on a wire rack or plate. Tent the steak with foil to keep it warm and let it rest for 5-10 minutes. This allows the juices to redistribute and the steak to retain its tenderness.
During the resting period, the steak will continue to cook slightly, so it’s essential to remove it from the heat when it reaches an internal temperature of 130°F to 135°F (54°C to 57°C). After the steak has rested, slice it against the grain and serve immediately.