When it comes to cooking a delicious NY strip steak, there are several methods to choose from, but one of the most popular and effective ways is using a combination of stovetop and oven. This technique allows for a nice crust to form on the outside while cooking the inside to your desired level of doneness. In this article, we will guide you through the process of cooking the perfect NY strip steak using your stovetop and oven.
Understanding NY Strip Steak
Before we dive into the cooking process, it’s essential to understand what makes a NY strip steak so unique. The NY strip steak, also known as a strip loin or top sirloin, is a cut of beef that comes from the middle of the sirloin. It is known for its rich flavor, tender texture, and firm bite. The NY strip steak is typically boneless and has a good balance of marbling, which makes it juicy and flavorful.
Choosing the Right NY Strip Steak
When selecting a NY strip steak, look for the following characteristics:
- A thickness of at least 1-1.5 inches to ensure even cooking
- A good balance of marbling, which should be visible throughout the meat
- A rich red color, which indicates freshness and quality
- A firm texture, which should feel springy to the touch
Preparing the NY Strip Steak
Before cooking the NY strip steak, it’s essential to prepare it properly. Here are the steps to follow:
Bringing the Steak to Room Temperature
Remove the NY strip steak from the refrigerator and let it sit at room temperature for at least 30 minutes to 1 hour before cooking. This allows the steak to cook more evenly and prevents it from cooking too quickly on the outside.
Seasoning the Steak
Sprinkle both sides of the NY strip steak with salt, pepper, and any other seasonings you like. Some popular seasonings for NY strip steak include garlic powder, paprika, and thyme.
Drying the Steak
Use paper towels to gently pat the NY strip steak dry on both sides. This helps to remove excess moisture, which can prevent the steak from browning properly.
Cooking the NY Strip Steak on the Stovetop
Now that the NY strip steak is prepared, it’s time to cook it on the stovetop. Here are the steps to follow:
Heating the Skillet
Heat a skillet or cast-iron pan over high heat until it reaches a temperature of at least 400°F (200°C). 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.
Adding Oil to the Pan
Add a small amount of oil to the preheated pan and let it heat up for a few seconds. You can use any type of oil you like, but some popular options include olive oil, avocado oil, and grapeseed oil.
Searing the Steak
Place the NY strip steak in the hot pan and sear it for 2-3 minutes per side, depending on the thickness of the steak. You want to get a nice crust on the steak, so don’t move it too much. If you’re using a thermometer, the internal temperature of the steak should be around 120°F (49°C) for medium-rare.
Finishing the NY Strip Steak in the Oven
Once the NY strip steak is seared on the stovetop, it’s time to finish it in the oven. Here are the steps to follow:
Preheating the Oven
Preheat your oven to 400°F (200°C). If you have a convection oven, you can use the convection setting to help cook the steak more evenly.
Transferring the Steak to the Oven
Use tongs or a spatula to carefully transfer the NY strip steak from the skillet to a baking sheet or oven-safe pan.
Cooking the Steak to the Desired Level of Doneness
Cook the NY strip steak in the preheated oven to your desired level of doneness. Here are some internal temperatures to aim for:
- Rare: 130-135°F (54-57°C)
- Medium-rare: 135-140°F (57-60°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 145-150°F (63-66°C)
- Well-done: 150-155°F (66-68°C)
Use a meat thermometer to check the internal temperature of the steak. If you don’t have a thermometer, you can use the finger test to check the doneness of the steak.
Letting the Steak Rest
Once the NY strip steak is cooked to your desired level of doneness, remove it from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute and the steak to retain its tenderness.
Serving the NY Strip Steak
Now that the NY strip steak is cooked and rested, it’s time to serve it. Here are a few ideas for serving:
- Slice the steak against the grain and serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
- Serve the steak with a sauce, such as Béarnaise or peppercorn.
- Use the steak as the centerpiece of a surf and turf dish, paired with seafood such as lobster or shrimp.
Common Mistakes to Avoid
When cooking a NY strip steak, there are a few common mistakes to avoid:
- Overcooking the steak, which can make it tough and dry.
- Not letting the steak rest, which can cause the juices to run out of the meat.
- Not using a thermometer, which can make it difficult to achieve the desired level of doneness.
By following these steps and avoiding common mistakes, you can cook a delicious NY strip steak using your stovetop and oven. Remember to always use high-quality ingredients and to cook the steak to your desired level of doneness. Happy cooking!
| Internal Temperature | Level of Doneness |
|---|---|
| 130-135°F (54-57°C) | Rare |
| 135-140°F (57-60°C) | Medium-rare |
| 140-145°F (60-63°C) | Medium |
| 145-150°F (63-66°C) | Medium-well |
| 150-155°F (66-68°C) | Well-done |
- Bring the steak to room temperature before cooking to ensure even cooking.
- Use a thermometer to check the internal temperature of the steak and achieve the desired level of doneness.
What is the ideal thickness for a NY strip steak?
The ideal thickness for a NY 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 be more forgiving if you accidentally overcook it.
When selecting a NY 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 steak that is slightly thinner, but make sure to 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 NY strip steak for optimal flavor?
To season a NY strip steak for optimal flavor, 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 dried herbs. Let the steak sit at room temperature for at least 30 minutes before cooking to allow the seasonings to penetrate the meat.
In addition to seasoning the steak, you can also add flavor to the pan by using a flavorful oil, such as olive or avocado oil, and adding aromatics like garlic or onions to the pan before cooking the steak. This will help create a rich and savory crust on the steak.
What is the best type of pan to use for cooking a NY strip steak?
The best type of pan to use for cooking a NY strip steak 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 and can prevent the steak from developing a nice crust.
When choosing a pan, make sure it’s large enough to hold the steak comfortably. You want to be able to cook the steak without it touching the sides of the pan, as this can prevent even cooking. Also, make sure the pan is hot before adding the steak, as this will help create a nice sear.
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 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 and let it heat up for a few seconds before adding the steak.
Once you add the steak to the pan, don’t move it for at least 2-3 minutes. This will allow the steak to develop a nice crust on the bottom. After 2-3 minutes, flip the steak over and cook for an additional 2-3 minutes, or until it reaches your desired level of doneness.
What is the best way to cook a NY strip steak to medium-rare?
To cook a NY strip steak to medium-rare, cook it in a hot pan for 2-3 minutes per side, or until it reaches an internal temperature of 130-135°F. Use a thermometer to check the internal temperature, as this is the most accurate way to determine doneness.
After cooking the steak in the pan, transfer it to the oven to finish cooking. Cook the steak in a preheated oven at 400°F for an additional 5-10 minutes, or until it reaches your desired level of doneness. Use a thermometer to check the internal temperature, and remove the steak from the oven when it reaches 130-135°F.
How do I let a NY strip steak rest after cooking?
To let a NY strip steak rest after cooking, remove it from the oven and place it on a wire rack or plate. Tent the steak with foil to keep it warm and let it rest for at least 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
During the resting period, don’t slice or touch the steak, as this can cause the juices to run out. Instead, let it sit undisturbed until you’re ready to slice and serve. When you’re ready to slice the steak, use a sharp knife and slice it against the grain for maximum tenderness.
Can I cook a NY strip steak in the oven only?
Yes, you can cook a NY strip steak in the oven only, but it’s not the recommended method. Cooking a steak in the oven only can result in a steak that is cooked evenly, but lacks a nice crust on the outside. To achieve a nice crust, it’s best to cook the steak in a hot pan on the stovetop before finishing it in the oven.
If you do choose to cook the steak in the oven only, make sure to preheat the oven to a high temperature (at least 400°F) and cook the steak for a shorter amount of time (around 8-12 minutes for a 1-inch thick steak). Use a thermometer to check the internal temperature, and remove the steak from the oven when it reaches your desired level of doneness.