How to Cook the Perfect New York Strip Steak

Updated at: 15/12/2024

The New York strip steak: a culinary icon known for its rich marbling, robust flavor, and satisfying chew. Perfectly cooked, it's a symphony of textures and tastes, a true centerpiece for any meal. But achieving that perfect sear, that tender interior, and that irresistible crust requires more than just tossing it on the grill. It demands precision, understanding of the cut, and a keen eye for detail. Many fall short, ending up with a dry, tough, or underwhelming result.

This guide will walk you through each crucial step, transforming your cooking experience from frustrating to flawlessly delicious. We'll cover everything from selecting the right steak to mastering the perfect reverse sear technique, ensuring a juicy, flavorful steak every time. Ready to unlock the secrets to the perfect New York strip? Let's get started with our step-by-step guide.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Always ensure your steak reaches a safe internal temperature of at least 145°F (63°C) to kill harmful bacteria. Use a reliable meat thermometer to check the temperature in the thickest part of the steak.
  • Handle raw steak carefully to avoid cross-contamination. Wash your hands thoroughly before and after handling the meat, and use separate cutting boards and utensils for raw and cooked foods.
  • Allow the steak to rest for at least 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Step-by-Step Instructions

  1. Prepare the Steaks

    • Pat the steaks completely dry. They should be bone dry.
    • Season generously with kosher salt, pepper, and garlic powder on both sides.
    Season generously with kosher salt, pepper, and garlic powder on both sides.Season generously with kosher salt, pepper, and garlic powder on both sides.
    Prepare the Steaks

  2. Preheat the Grill

    • Preheat grill to high heat (around 600°F).
    Preheat grill to high heat (around 600°F).
    Preheat the Grill

  3. Initial Sear

    • Place steaks on the hot grill at a 45-degree angle, pressing down to ensure good contact. Listen for the sizzle!
    Place steaks on the hot grill at a 45-degree angle, pressing down to ensure good contact. Listen for the sizzle!
    Initial Sear

  4. First Rotation and Sear

    • After 2 minutes 30 seconds, rotate steaks 45 degrees to the opposite direction to create a nice sear.
    After 2 minutes 30 seconds, rotate steaks 45 degrees to the opposite direction to create a nice sear.
    First Rotation and Sear

  5. Flip and Continue Cooking

    • At 4 minutes 30 seconds, check for a beautiful sear on both sides. Flip the steaks.
    At 4 minutes 30 seconds, check for a beautiful sear on both sides. Flip the steaks.
    Flip and Continue Cooking

  6. Final Check and Cooking

    • At 7 minutes, check again. A final rotation is optional for steaks about an inch and a half thick. Cook for another 1-2 minutes.
    At 7 minutes, check again. A final rotation is optional for steaks about an inch and a half thick. Cook for another 1-2 minutes.
    Final Check and Cooking

  7. Rest the Steaks

    • Remove steaks from grill after about 7 minutes 30 seconds and let them rest for 5-10 minutes.
    Remove steaks from grill after about 7 minutes 30 seconds and let them rest for 5-10 minutes.
    Rest the Steaks

  8. Slice and Serve

    • Slice and serve.
    Slice and serve.
    Slice and Serve

Read more: How to Grill a Turkey

Tips

  • Don't be afraid to use a lot of seasoning; some will fall off during cooking.
  • Ensure your grill is hot enough; you should hear a sizzle when you place the steaks on.
  • Letting the meat rest is crucial for the perfect result.

Common Mistakes to Avoid

1. Overcooking the Steak

Reason: Using too high a heat or cooking for too long results in a tough, dry steak.
Solution: Use a meat thermometer to ensure the steak reaches your desired internal temperature and remove it from the heat slightly before it's done to allow for carryover cooking.

2. Not Seasoning Properly

Reason: Insufficient seasoning leads to a bland and flavorless steak.
Solution: Generously season the steak with salt and pepper at least 40 minutes before cooking, allowing the seasoning to penetrate the meat.

3. Ignoring Resting Time

Reason: Cutting into the steak immediately after cooking causes the juices to run out, resulting in a dry steak.
Solution: Allow the steak to rest for at least 5-10 minutes after cooking, loosely tented with foil, before slicing and serving.

FAQs

What's the best way to season a New York strip steak?
Keep it simple! Generously season both sides with kosher salt and freshly cracked black pepper about 30-60 minutes before cooking. This allows the salt to penetrate the meat and enhance the flavor. You can add other spices like garlic powder or onion powder, but don't overdo it – let the steak's flavor shine.
How do I achieve a perfect sear and a good level of doneness?
Use high heat! A screaming hot cast iron skillet or grill is key for a good sear. Pat the steak dry before cooking. Sear for 2-3 minutes per side to develop a crust, then reduce the heat slightly to finish cooking to your desired doneness. Use a meat thermometer for accuracy – aim for 125-130°F for medium-rare, 130-135°F for medium.