Perfectly Seared New York Strip Steaks: A Weeknight Grilling Guide

Updated at: 21/12/2024

The New York strip steak: a cut renowned for its rich marbling and robust flavor, a true centerpiece of any summer gathering. But achieving that perfect sear – that beautiful crust yielding to a juicy, tender interior – often feels reserved for restaurant chefs. Forget complicated techniques and intimidating processes; searing a restaurant-quality New York strip at home on a weeknight is entirely achievable. This isn't about slaving over a hot stove for hours; it's about mastering a few key steps and utilizing readily available ingredients to elevate your weeknight meal.

Forget takeout and embrace the sizzle! This guide will take you through a simple, step-by-step process to achieving perfectly seared New York strip steaks every time, ensuring a delicious and impressive dinner, even on the busiest of evenings. Get ready to transform your grilling game, and prepare for the compliments to come pouring in.

Preparation and Safety Guidelines

Tools Needed
  • Monument Grills
  • Meat probe
  • PS in Grain cutting board
  • Compound butter
  • Rosemary
Safety Guidelines
  • Always ensure your steak reaches a safe internal temperature of at least 145°F (63°C) to kill harmful bacteria. Use a meat thermometer to check the temperature in the thickest part of the steak.
  • Handle raw meat carefully to avoid cross-contamination. Wash your hands thoroughly with soap and water before and after handling the steak, and avoid touching other surfaces with raw meat juices.
  • Never leave your steak unattended on the grill, especially over high heat. Pay close attention to prevent flare-ups and ensure even cooking.

Step-by-Step Instructions

  1. Preparation

    • Dry brine the New York strip steaks in the refrigerator.
    • Prepare compound butter and other sauces.
    Prepare compound butter and other sauces.
    Preparation

  2. Grilling Setup

    • Light the Monument Grills.

  3. Initial Sear

    • Place steaks on the hot grill grates.
    • Sear steaks for 2 minutes per side, then flip at a 45-degree angle for cross-hatch marks.
    Sear steaks for 2 minutes per side, then flip at a 45-degree angle for cross-hatch marks.Sear steaks for 2 minutes per side, then flip at a 45-degree angle for cross-hatch marks.
    Initial Sear

  4. Continue Grilling

    • Continue grilling for a total of 6-8 minutes (depending on desired doneness), flipping every 2 minutes.
    • Check internal temperature with a meat probe if desired. Aim for 108-110°F for medium-rare.
    Check internal temperature with a meat probe if desired. Aim for 108-110°F for medium-rare.Check internal temperature with a meat probe if desired. Aim for 108-110°F for medium-rare.
    Continue Grilling

  5. Rest and Serve

    • Rest the steaks for several minutes before slicing and serving.
    Rest the steaks for several minutes before slicing and serving.
    Rest and Serve

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Dry brining enhances the flavor and tenderness of the steaks.
  • Use a high-quality cutting board like PS in Grain for an enhanced cooking experience.
  • Compound butter adds extra flavor and richness.
  • Achieve perfect sear by flipping at a 45-degree angle for cross-hatch marks.
  • Always let steaks rest before slicing to allow the juices to redistribute.

Common Mistakes to Avoid

1. Overcrowding the Grill

Reason: Too many steaks on the grill at once lowers the temperature, resulting in uneven cooking and longer cook times.
Solution: Grill steaks in batches, allowing ample space between each one for even heat distribution.

2. Not Letting the Steak Rest

Reason: Cutting into a steak immediately after grilling allows the flavorful juices to escape, resulting in a dry and less tender steak.
Solution: Allow the steak to rest for at least 5-10 minutes before slicing to retain its juices and tenderness.

3. Using the Wrong Grill Temperature

Reason: Too low of a temperature leads to dry, tough steaks, while too high of a temperature can result in burning the outside before the inside is cooked through.
Solution: Preheat your grill to medium-high heat (around 400-450°F) for optimal searing and even cooking.

FAQs

How do I achieve a perfect sear on my steak?
A great sear comes from a combination of high heat and a dry steak. Ensure your grill is screaming hot (around 500°F) before placing the steaks on. Pat them completely dry with paper towels. Don't move them for at least 3-4 minutes per side to develop a good crust. Use tongs, not a fork, to avoid puncturing the meat and losing juices.
What's the best way to know when my steak is cooked to my desired doneness?
Use a meat thermometer! It's the most accurate way. Insert it into the thickest part of the steak, avoiding the bone if there is one. Target temperatures are roughly: Rare (125°F), Medium-Rare (130-135°F), Medium (140-145°F), Medium-Well (150-155°F), Well-Done (160°F+). Rest your steak for 5-10 minutes after grilling to allow the juices to redistribute.