Cooking a New York strip steak on a Blackstone griddle is an art that requires attention to detail, the right techniques, and a bit of practice. The Blackstone griddle, with its even heat distribution and versatility, is an ideal cooking surface for achieving a perfectly cooked New York strip. In this article, we will delve into the world of cooking the perfect New York strip on a Blackstone, covering topics from steak selection to plating.
Understanding the New York Strip
Before we dive into the cooking process, it’s essential to understand the characteristics of a New York strip steak. The New York strip, also known as a strip loin or top sirloin, is a cut of beef from the short loin section of the cow. It is known for its rich flavor, tender texture, and firm bite. A good New York strip should have a thickness of at least 1-1.5 inches and a marbling score of 6 or higher.
Choosing the Right New York Strip
When selecting a New York strip, look for the following characteristics:
- A thickness of at least 1-1.5 inches
- A marbling score of 6 or higher
- A rich, beefy color
- A firm texture
It’s also essential to choose a steak that is fresh and of high quality. Look for steaks that are labeled as “dry-aged” or “wet-aged,” as these have been aged to perfection and will have a more complex flavor profile.
Preparing the Blackstone Griddle
Before cooking the New York strip, it’s essential to prepare the Blackstone griddle. Here are the steps to follow:
- Preheat the griddle to high heat (around 500°F) for at least 30 minutes before cooking.
- Clean the griddle with a paper towel and a small amount of oil to remove any debris or residue.
- Apply a small amount of oil to the griddle and spread it evenly with a paper towel.
- Allow the griddle to heat up for an additional 10-15 minutes before cooking.
Seasoning the New York Strip
Seasoning the New York strip is an essential step in bringing out its natural flavors. Here are the steps to follow:
- Sprinkle both sides of the steak with a generous amount of salt and pepper.
- Apply a small amount of oil to the steak and rub it in with your hands.
- Sprinkle any additional seasonings you like, such as garlic powder or paprika.
Cooking the New York Strip
Cooking the New York strip on a Blackstone griddle is a straightforward process that requires attention to temperature and timing. Here are the steps to follow:
- Place the steak on the griddle and sear for 3-4 minutes per side, depending on the thickness of the steak.
- After searing the steak, reduce the heat to medium-low (around 300°F) and continue cooking to your desired level of doneness.
- Use a meat thermometer to check the internal temperature of the steak. The recommended internal temperatures are:
- Rare: 120°F – 130°F
- Medium-rare: 130°F – 135°F
- Medium: 140°F – 145°F
- Medium-well: 150°F – 155°F
- Well-done: 160°F – 170°F
Finishing the New York Strip
Once the steak is cooked to your desired level of doneness, it’s time to finish it off. Here are the steps to follow:
- Remove the steak from the griddle and place it on a plate or cutting board.
- Apply a small amount of butter or oil to the steak and rub it in with your hands.
- Sprinkle any additional seasonings you like, such as parsley or thyme.
- Allow the steak to rest for 5-10 minutes before slicing and serving.
Tips and Variations
Here are some tips and variations to help you take your New York strip game to the next level:
- Use a cast-iron or stainless steel press to press down on the steak while it’s cooking, which will help to achieve a crispy crust.
- Add a small amount of aromatics, such as onions or bell peppers, to the griddle while cooking the steak.
- Try using different types of oil, such as avocado oil or grapeseed oil, to add unique flavors to the steak.
- Experiment with different seasoning blends, such as a dry rub or a marinade, to add depth and complexity to the steak.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking a New York strip on a Blackstone griddle:
- Overcooking the steak, which will result in a tough and dry texture.
- Not preheating the griddle to the correct temperature, which will result in a steak that is not cooked evenly.
- Not seasoning the steak enough, which will result in a steak that lacks flavor.
- Not letting the steak rest long enough, which will result in a steak that is not tender and juicy.
Conclusion
Cooking a New York strip on a Blackstone griddle is a straightforward process that requires attention to detail and a bit of practice. By following the steps outlined in this article, you’ll be able to achieve a perfectly cooked New York strip that is full of flavor and tender to the bite. Remember to always choose a high-quality steak, preheat the griddle to the correct temperature, and season the steak liberally. With a bit of practice and patience, you’ll be cooking like a pro in no time.
| Steak Thickness | Cooking Time |
|---|---|
| 1 inch | 5-7 minutes per side |
| 1.5 inches | 7-9 minutes per side |
Note: The cooking times listed in the table are approximate and may vary depending on the heat of the griddle and the desired level of doneness.
What is the ideal temperature for cooking a New York strip on a Blackstone?
The ideal temperature for cooking a New York strip on a Blackstone grill depends on the level of doneness desired. For medium-rare, the temperature should be around 400°F to 425°F (200°C to 220°C). For medium, the temperature should be around 425°F to 450°F (220°C to 230°C). For medium-well and well-done, the temperature should be around 450°F to 475°F (230°C to 245°C).
It’s essential to note that the temperature of the grill may vary depending on the specific model and the ambient temperature. It’s crucial to use a thermometer to ensure the correct temperature is reached. Additionally, it’s recommended to preheat the grill for at least 15 minutes before cooking to ensure even heat distribution.
How do I season a New York strip for grilling on a Blackstone?
To season a New York strip for grilling on a Blackstone, start by patting the steak dry with a paper towel to remove excess moisture. Then, sprinkle both sides of the steak with a generous amount of salt and pepper. You can also add other seasonings such as garlic powder, paprika, or thyme, depending on your personal preference.
It’s essential to let the steak sit at room temperature for at least 30 minutes before grilling to allow the seasonings to penetrate the meat. You can also rub the steak with a small amount of oil to help the seasonings stick and to prevent the steak from sticking to the grill.
How long do I cook a New York strip on a Blackstone for medium-rare?
The cooking time for a New York strip on a Blackstone grill will depend on the thickness of the steak and the level of doneness desired. For a 1-inch thick steak, cook for 3-4 minutes per side for medium-rare. For a 1.5-inch thick steak, cook for 5-6 minutes per side for medium-rare.
It’s essential to use a thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be around 130°F to 135°F (54°C to 57°C). Use tongs or a spatula to flip the steak and avoid pressing down on the steak with your spatula, as this can squeeze out juices and make the steak tough.
Can I cook a New York strip on a Blackstone with the lid down?
Yes, you can cook a New York strip on a Blackstone with the lid down, but it’s not recommended. Cooking with the lid down can trap heat and create a steamy environment that can lead to a less flavorful and less tender steak.
Cooking with the lid up allows for better airflow and helps to create a crispy crust on the steak. However, if you prefer to cook with the lid down, make sure to adjust the cooking time and temperature accordingly. Cooking with the lid down can reduce the cooking time by about 30%.
How do I prevent a New York strip from sticking to the Blackstone grill?
To prevent a New York strip from sticking to the Blackstone grill, make sure the grill is preheated to the correct temperature and clean. You can also rub the steak with a small amount of oil to help prevent sticking. Additionally, you can brush the grill grates with oil before cooking to prevent sticking.
It’s also essential to pat the steak dry with a paper towel before cooking to remove excess moisture. Excess moisture can cause the steak to stick to the grill. If the steak does stick, use a spatula to gently loosen it and avoid using force, which can damage the steak.
Can I cook a frozen New York strip on a Blackstone?
It’s not recommended to cook a frozen New York strip on a Blackstone grill. Frozen steaks can be challenging to cook evenly, and the results may be less flavorful and less tender.
If you need to cook a frozen steak, it’s best to thaw it first. You can thaw the steak in the refrigerator or in cold water. Once thawed, pat the steak dry with a paper towel and cook as you would a fresh steak.
How do I store leftover New York strip cooked on a Blackstone?
To store leftover New York strip cooked on a Blackstone, let the steak cool to room temperature. Then, wrap the steak tightly in plastic wrap or aluminum foil and refrigerate. Cooked steak can be stored in the refrigerator for up to 3 days.
You can also freeze cooked steak for up to 3 months. To freeze, wrap the steak tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you’re ready to eat the steak, thaw it in the refrigerator or in cold water and reheat it to the desired temperature.