New York Strip Steak Recipe (2024)

FAQs

What is the best way to cook a New York strip steak indoors? ›

Sear for about 2 minutes, without moving around, until the bottom has grill marks (with a grill pan) or gets a golden brown crust (with a regular cast iron pan). Flip and sear for 1-2 minutes on the other side. Transfer the pan to the preheated oven. Bake for 2-6 minutes, to your desired level of doneness.

Some top-quality steaks can go without a marinade, since they're already full of meaty flavor and, with the right prep, end up juicy and tender without any help from a marinade. Budget-friendly steaks, however, benefit tremendously from marination. You'll be shocked at the difference a good marinade makes!

Easy Grilled NY Strip Steak

Season liberally with salt and pepper. Brush lightly with oil, then transfer to grill. Cook on each side about 6 minutes, until internal temperature reaches 125-135F for medium rare. Let steak rest for 5 minutes, then slice.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

A little salt and pepper are the only seasonings needed. Personally I like to rub my steaks with Worcestershire or soy sauce and let them sit 5 minutes or so before cooking. I use them instead of adding salt. Then I pat the steaks dry before pan frying or grilling them.

Start your marinade with oil

Your marinade should be at least 1/2 oil. The oil helps emulsify the marinade into a thick sauce that coats the meat. It's also a flavor-carrier. And having a coating of an oil-based sauce on your steak before you grill it will help it cook better and more evenly.

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Do a warm-up. Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly.

How long should a New York strip rest after cooking? ›

Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound. Rest meat for 1 minute for every 100 grams.

Easy & Perfectly Cooked Beef NY Strips (Cast Iron Seared, Oven Finished) Cooking a delicious steak is easy on the stove but is made practically fool proof by finishing in the oven. While we do love grilling, maybe you don't have a grill or you haven't found that perfect steak recipe for the stove.

PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare.

Sear strip steaks on each side for 2-3 minutes. Flip only once using tongs. Transfer the pan to the middle oven rack. Cook steaks for 4-8 minutes, depending on your desired doneness level.

To cook the steak, I like to use the 3-3-2-2 method popularized by Rob Leavitt. Heat the pan using medium-high heat. Cook the steak 3 minutes on the first side, then flip and cook 3 minutes on the other side. Then flip again to cook for 2 minutes and a final flip to cook for 2 minutes.