How to Cook a Bone in Strip Steak: A Comprehensive Guide

Table of Contents

1. Introduction
2. Understanding the Bone In Strip Steak
3. Preparing the Steak
4. Cooking Methods
5. Additional Tips for Perfection
6. Delicious Pairings and Serving Suggestions
7. Conclusion

Introduction

Imagine sinking your teeth into a perfectly cooked bone in strip steak, its savory essence bursting with rich, beefy flavors and the tender juiciness making it a culinary delight. This isn't just a steak; it's an experience, whether you're preparing for a special family gathering or simply satisfying your cravings on a busy weeknight. But how exactly do you recreate that restaurant-quality perfection at home? The answer lies in understanding both the cut of meat and the cooking techniques that transform a simple strip steak into a gastronomic masterpiece.

The bone in strip steak, often celebrated for its blend of tenderness and flavor, comes from the short loin of the cow. This unforgettable cut features a bone that adds extra depth to the flavor while keeping the meat juicy during the cooking process. Whether you call it a New York strip, Kansas City strip, or just strip steak, this cut has earned its place as a favorite among grill enthusiasts and home cooks alike. In this blog post, you'll learn not only how to properly cook a bone in strip steak but also about the importance of quality ingredients, the cooking methods that yield the best results, and tips to elevate your dish to the next level.

By the end of this article, you'll be equipped with the techniques and confidence to prepare a delicious bone in strip steak that’s worthy of any upscale steakhouse. From preparing the steak before cooking to various methods—grilling, pan-searing, and oven finishing—you will gain a clear understanding of how to transform the average steak into a show-stopping centerpiece.

Let’s dive deeper into the world of steaks and explore the anatomy of the bone in strip steak, the best practices in preparation and cooking, and a selection of accompanying sides that will complement your masterpiece beautifully.

Understanding the Bone In Strip Steak

What Makes a Bone In Strip Steak Special?

The bone in strip steak receives its flavor and tenderness from both the high-quality cuts of meat and the timing of its cooking. The bone itself contributes to moisture retention, as it influences the heat surrounding the meat, resulting in juicier and more flavorful results.

This cut features a cap of flavorful fat which should never be trimmed too aggressively—if you want flavor, embracing the fat is key. When cooked correctly, the marbling (intramuscular fat) within the meat melts and enriches the steak, resulting in an impressive meld of flavors.

Additionally, it is worth noting that the term "bone-in" refers to the long bone often called a "strip." In contrast, a "boneless" strip steak lacks this element and therefore cannot yield the same depth of flavor.

Selecting Your Steak

For a culinary experience that truly delights your palate, the selection of your strip steak is paramount. Here are a couple of considerations when picking out your steak:

• Quality Grade: Look for USDA Choice or USDA Prime cuts. Prime cuts will provide superior marbling and tenderness.
• Thickness: A steak that is 1 to 1.5 inches thick is ideal. Thicker steaks can be cooked using the reverse sear method, providing optimal juiciness and flavor.
• Color and Texture: High-quality beef should be a deep red color with a firm texture. Look for good marbling without excessive gristle.

Before any cooking begins, it’s crucial to allow your steak to come to room temperature. This ensures an even cook throughout the steak, leading to the desired doneness and a beautiful sear.

Preparing the Steak

Seasoning

When it comes to seasoning your bone in strip steak, simplicity often reigns supreme. A light dusting of kosher salt and freshly cracked black pepper is usually sufficient. Salt should be applied liberally, as it enhances the inherent flavor of the beef. For best results, season your steak about 1 hour before cooking or even the night before. This allows the salt to penetrate the meat, enhancing moisture retention and flavor.

If you wish to introduce additional flavors, consider incorporating simple marinades made from olive oil, minced garlic, or your favorite dried herbs. However, do not overdo it, as the steak's natural flavors should be the star of the show.

Getting Your Equipment Ready

Preparation goes beyond just the steak; ensuring you have the right tools can significantly enhance your results. For cooking a bone in strip steak, here are the main tools you'll need:

• Cast Iron Skillet: Essential for high-heat searing and excellent heat retention.
• Meat Thermometer: Vital for checking doneness—this will help you achieve the perfect cook every time.
• Tongs: For flipping the steak without piercing it and allowing precious juices to escape.
• Oven: Preheated for finishing the steak after searing, as well as for broiling.
• Cutting Board and Knife: For resting and slicing the steak post-cook.

Ensure your tools are ready and your kitchen prepping area is tidy, as this will streamline your cooking process and make the experience more enjoyable.

Cooking Methods

There are multiple methods to achieve that perfect doneness for a bone in strip steak. Here, we’ll break down the most effective techniques: grilling, pan-searing, and broiling, along with a specialized reverse sear method.

Grilling

Grilling Methods: Charcoal vs. Gas

Grilling may very well be one of the most popular methods for cooking bone in strip steak due to the smokey flavor it imparts. Here’s how to do it:

1. Preheat your grill: For charcoal grills, light up a chimney full of coals until they’re gray. For gas grills, set it to high heat.
2. Rub the steak with oil and season generously with salt and pepper.
3. Sear the steak: For a medium-rare finish, grill the steak for about 10 to 12 minutes, flipping halfway. Use a meat thermometer to check for an internal temperature of 130°F.
4. Rest the steak: Always let your steak rest for 5 to 10 minutes under foil, allowing the juices to redistribute.

Pan-Searing and Oven Finishing

Pan-searing your steak provides a beautiful crust while retaining moisture. To pan-sear before finishing in the oven, follow these steps:

1. Preheat your oven to 500°F.
2. Place your cast iron skillet over high heat until it is screaming hot (about 5–7 minutes).
3. Season your steak well and add it to the skillet. Sear for about 2–3 minutes per side, creating a golden crust.
4. Transfer the skillet to the oven directly to finish cooking—roughly 3–5 minutes for medium-rare (internal temperature of 130°F).
5. Remove and allow to rest before slicing.

Reverse Sear Method

The reverse sear technique involves cooking the steak slowly in an oven first, and then finishing on the stovetop. This method allows for perfect doneness without compromising a flavorful crust.

1. Preheat your oven to 275°F.
2. Place the steak on a wire rack over a baking sheet and season generously.
3. Cook in the oven until internal temperature reaches about 115°F for medium-rare.
4. Finish in a hot skillet, searing each side for about 1-2 minutes until a crust develops.
5. Rest the meat before slicing.

Additional Tips for Perfection

• Use a Meat Thermometer: Whether you're grilling or pan-searing, the most reliable way to ensure correct doneness is by using a meat thermometer. For a medium-rare steak, pull it from the heat at around 130°F, keep in mind it will rise another 5°F as it rests.
• Resting is Key: Allow the steak to rest for at least 5–10 minutes off the heat to allow juices to settle. Cutting too soon can lead to dry meat.
• Serve with Compound Butter: For that gourmet flair, top your rested steak with homemade herb butter or simply add a pat of good-quality butter before serving.

Delicious Pairings and Serving Suggestions

To elevate your dining experience, consider complementary side dishes that will balance the rich flavors of the bone in strip steak:

• Roasted Vegetables: Caramelized seasonal vegetables add a delightful sweetness.
• Garlic Mashed Potatoes: Creamy and buttery mashed potatoes create a perfect base.
• Brussels Sprouts with Bacon: The salty richness of bacon pairs wonderfully with beef.
• Fresh Green Salad: A light, crunchy salad can serve as a refreshing counterpoint to the hearty steak.

Finally, don't forget to set the mood by pairing your excellent meal with a glass of full-bodied red wine, such as Cabernet Sauvignon or Malbec, to perfectly complement the flavors of your dish.

Conclusion

Cooking the perfect bone in strip steak is indeed an art, yet with the right approach, it becomes accessible to everyone who wishes to delve into this culinary adventure. From understanding the cut and preparing it with careful seasoning, to expertly applying grilling or pan-searing techniques, you have all the necessary tools to whip up a steakhouse-quality meal from your kitchen.

Remember, the process is just as important as the final product. Take the time to appreciate every bite of your creation, and elevate your meal-sharing experience with family or friends. At Land and Sea Delivery, we support your culinary ambitions with top-tier quality seafood and meats conveniently brought to your door. Find the perfect quality cuts for your next culinary adventure in our collection. Enjoy exploring your skills in the kitchen, and let each meal remind you of the beauty of fresh, local ingredients.

To experience these top-quality steaks and more, check out our Home Delivery service today, or browse through our Shop for premium selections including our Beef Selection.

FAQ

Q: Should I bring the steak to room temperature before cooking?

A: It’s not necessary; cooking it cold can enhance the searing process while maintaining a juicy center, especially with thicker steaks.

Q: How do I know the steak is cooked to my liking?

A: A digital meat thermometer is the best tool to check doneness. Medium-rare is typically at 130°F.

Q: Can I freeze leftover steak?

A: Yes, but slice it first and store it in an airtight container or freezer bag. It will last up to three months.

Q: Can I cook from frozen?

A: It’s best to thaw your steak in the refrigerator overnight before cooking for optimal results.

Q: What is the best way to reheat leftover steak?

A: The best way to reheat steak is in a skillet over low heat, adding a bit of butter to keep it moist.

Cooking a bone in strip steak is a delightful journey from preparation to plate. Embrace each step, and you will reward yourself with an unforgettable meal!