How to Cook NY Strip Steak on Stove Medium Rare

Table of Contents

1. Introduction
2. Understanding the NY Strip Steak
3. Essential Equipment and Ingredients
4. Preparing the Steak
5. Cooking the NY Strip Steak
6. Serving Suggestions
7. Storing Leftovers
8. Conclusion

Introduction

Imagine walking into your kitchen, the savory aroma of a perfectly cooked steak wafting through the air, leading you closer to a mouthwatering dinner. Picture a beautifully seared New York strip steak, its exterior crisp and golden while the interior remains succulent and juicy — a true culinary masterpiece. For steak lovers, cooking the perfect NY strip steak might seem daunting, but it doesn’t have to be. In fact, with the right method and a few simple ingredients, you can easily achieve restaurant-quality results right at home.

The New York strip steak, known for its rich marbling and meaty flavor, has earned its place as a favorite among chefs and home cooks alike. Whether it's a special occasion or a weekday treat, knowing how to cook NY strip steak on stove medium rare is a skill every culinary enthusiast should possess. In this post, you will learn the techniques necessary to master the art of cooking this delectable cut to perfection.

By the end of this article, you will understand:

• The features that make NY strip steak unique
• Essential cooking equipment and ingredients
• Step-by-step instructions for achieving a medium-rare steak
• Tips for seasoning and preparing your steak for optimal flavor
• Recommendations for serving and pairing with sides

Let’s embark on this flavorful journey and elevate your cooking skills, ensuring that your next steak dish is unforgettable.

Understanding the NY Strip Steak

What is a New York Strip Steak?

The NY strip steak, sometimes referred to as the strip loin or Kansas City strip, is a cut of beef from the short loin primal of cattle. Renowned for its tenderness and robust flavor, this boneless steak is characterized by a substantial fat cap, which adds to its rich taste. Typically, NY strip steaks are cut thick, around 1 inch to 1.5 inches, making them ideal for quick cooking methods, particularly pan-searing.

The cut's name has an interesting history; it’s believed to have been popularized in the mid-19th century in New York City restaurants, where it gained acclaim for its exquisite flavor and texture. Today, it remains a staple on menus and home cookbooks alike.

Why Choose NY Strip Steak?

There are several reasons why the New York strip steak stands out:

• Flavor: The balance of fat and meat provides a pronounced beefy taste that can’t be matched by leaner cuts.
• Tenderness: While not as tender as filet mignon, the NY strip offers a satisfying bite with a tender texture when cooked properly.
• Versatility: This cut can be prepared in various ways, from grilling and broiling to pan-searing and oven-roasting.

Whether you're preparing a family dinner, hosting friends, or simply treating yourself, the NY strip steak is a perfect choice that delivers on both taste and visual appeal.

Essential Equipment and Ingredients

Cooking a New York strip steak effectively requires the right tools and ingredients. Here’s what you’ll need:

Equipment

1. Cast Iron Skillet: Ideal for achieving that sought-after sear due to its ability to retain and distribute heat evenly.
2. Instant-Read Thermometer: This tool is essential for ensuring your steak reaches the perfect medium-rare temperature.
3. Tongs: A sturdy pair of tongs will help you flip the steak without losing juices.
4. Cutting Board: For resting and slicing your steak after cooking.
5. Sharp Knife: A good-quality knife for slicing against the grain.

Ingredients

1. New York Strip Steak: Aim for USDA Choice or Prime quality, typically around 1 inch thick.
2. Kosher Salt: To enhance the natural flavor of the meat.
3. Freshly Ground Black Pepper: Optional but recommended for an extra flavor kick.
4. Unsalted Butter: Used for basting to add richness just before serving.
5. High-Heat Oil: Such as avocado oil or vegetable oil, used for searing the steak.

Preparing the Steak

Selecting the Perfect Steak

When choosing your NY strip steak, look for cuts with ample marbling, which will enhance the flavor and tenderness. For the best results, select steaks that are approximately 1 inch thick. Cooking times may need to be adjusted based on the thickness of the steak, so keep this in mind when preparing.

Seasoning the Steak

1. Pat the Steak Dry: Before you begin cooking, use paper towels to pat the steak dry thoroughly. This ensures a better sear as moisture can hinder the browning process.
2. Generously Season: Season both sides of the steak liberally with kosher salt. Allow the steak to sit for at least 30 minutes at room temperature before cooking; this will help it cook evenly.

Optional Marinating

For an extra layer of flavor, you may choose to marinate your steak in olive oil, garlic, and herbs for a couple of hours prior to cooking. However, traditionalists often insist that quality meat requires minimal enhancement to shine on its own.

Cooking the NY Strip Steak

Step-by-Step Instructions

Now that you’ve prepared and seasoned your steak, it’s time to cook it to perfection.

1. Preheat the Oven: Preheat your oven to 500°F (260°C). This high temperature will help finish the steak without overcooking it on the stovetop.
2. Heat the Skillet: Place your cast iron skillet over high heat and allow it to preheat for about 5-7 minutes until it’s smoking hot. This ensures a good sear when you add the steak.
3. Add Oil: Once the skillet is hot, add a small amount of high-heat oil (about 1 tablespoon) and allow it to heat until shimmering.
4. Sear the Steak: Carefully place the steak in the skillet, laying it away from you to avoid splatters. Sear the steak for 2-3 minutes without moving it. This will create a beautiful crust.
5. Flip the Steak: Using tongs, flip the steak and sear the other side for an additional 2-3 minutes. If your steak has a fat cap, hold it upright on the skillet for about 30 seconds to render the fat.
6. Finish in the Oven: Transfer the skillet to the preheated oven. Cook the steak for 3-4 minutes for medium rare, checking the internal temperature with an instant-read thermometer. You're aiming for 130°F to 135°F.
7. Rest the Steak: Once the steak reaches the desired temperature, remove it from the oven. Place the steak on a cutting board and loosely cover it with aluminum foil. Allow it to rest for 5-10 minutes. This resting period is crucial for ensuring juicy steak as it allows the juices to redistribute throughout.
8. Baste with Butter: Optionally, during the last minute of resting, you can add a couple of tablespoons of unsalted butter to the pan and spoon the melted butter over the steak to enhance its flavor.

How to Tell When It’s Medium Rare

The perfect medium-rare steak should feel firm yet springy when pressed. You can also use the finger test (comparing the steak's firmness to your thumb when relaxed) or, for the most precise results, rely on an instant-read meat thermometer.

Serving Suggestions

Slicing the Steak

After resting, transfer the steak to a cutting board. Use a sharp knife to cut against the grain into thick slices for the best texture.

Pairing Recommendations

To complement your delicious NY strip steak, consider serving with:

• Classic Sides: Roasted vegetables, mashed potatoes, or a simple mixed salad.
• Wine Pairings: A full-bodied red wine such as Cabernet Sauvignon or a malbec pairs beautifully with the flavors of steak.

Storing Leftovers

If you find yourself with leftover steak, it can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat by briefly placing it in a hot skillet or thinly slicing it cold for salads or sandwiches.

Conclusion

Cooking the perfect NY strip steak on the stove to a medium-rare finish is an attainable skill that can elevate your culinary repertoire. With its rich flavor and satisfying texture, this cut of meat deserves a place in your kitchen routine. By following the step-by-step instructions provided, you can impress family and friends with your steak-cooking prowess.

Whether enjoyed on its own or served alongside delicious sides, your homemade NY strip steak will surely leave a lasting impression. Remember, practice makes perfect, so try this method regularly and continue honing your skills.

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FAQ

How thick should a NY strip steak be for medium-rare?

For optimal cooking, a thickness of about 1 inch is ideal. This allows the steak to achieve a nice crust while remaining juicy inside.

What temperature should I cook my steak to for medium-rare?

You should aim for an internal temperature of 130°F to 135°F for a perfect medium-rare steak. Use an instant-read thermometer for accuracy.

Should I let my steak rest?

Yes, resting is crucial. Allow your steak to rest for at least 5-10 minutes post-cooking; this helps retain the juices for a more flavorful bite.

Can I use a different skillet if I don't have cast iron?

While cast iron is preferred for its high heat retention, a heavy-bottomed stainless steel skillet can also work. Avoid non-stick pans as they don’t typically get hot enough for a good sear.

What if I want to cook my NY strip steak a different doneness?

For medium, target 140°F; for well-done, aim for around 160°F. Adjust cooking times accordingly based on your preference; typically, adding a minute or two per side suffices for doneness adjustments.