New York steak delivers bold beef flavor when you sear it hard on both sides. If you want to know the best way to cook this classic cut, you have come to the right place. This guide will show you exactly how to cook New York steak how to cook it perfectly every time, whether you prefer rare, medium-rare, or well-done. No more guessing or dry, tough steaks. Let’s get started.
First, a quick word about the cut itself. The New York strip, also called a strip steak or sirloin steak, comes from the short loin of the cow. It has a nice fat cap on one side and a tender, beefy interior. It is not as tender as a filet mignon, but it has way more flavor. It is also more forgiving than a ribeye, which can be tricky to cook evenly due to its marbling. So, for a balance of flavor and texture, the New York strip is a great choice.
Now, before you even turn on the stove, you need to prepare your steak. This step is often overlooked, but it makes a huge difference. Take your steak out of the fridge about 30 to 45 minutes before cooking. Let it come to room temperature. This helps it cook more evenly. A cold steak will sear on the outside but stay raw in the middle, which is not what you want.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. If the steak is wet, it will steam instead of sear. You want a dry surface so the heat can create that beautiful brown crust. Season generously with coarse salt and fresh black pepper. Do not be shy. Use about a teaspoon of salt per side. Let the salt sit on the steak for at least 10 minutes. This draws out moisture, then the salt dissolves and reabsorbs into the meat, seasoning it from the inside out.
Choosing The Right Pan And Oil
For the best results, use a heavy-bottomed pan. Cast iron is ideal because it holds heat well and gives you an even sear. Stainless steel also works, but avoid non-stick pans. They cannot get hot enough for a proper crust. Place the pan over high heat and let it get smoking hot. You want to see a wisp of smoke before you add the oil.
Use an oil with a high smoke point. Avocado oil, canola oil, or grapeseed oil are all good choices. Olive oil has a lower smoke point and will burn, giving your steak a bitter taste. Add just enough oil to coat the bottom of the pan, about one tablespoon. Swirl it around to cover the surface.
New York Steak How To Cook
Now we get to the main event. This is the step-by-step process for cooking a perfect New York strip steak on the stovetop. Follow these steps closely for the best results.
- Sear the first side. Lay the steak in the hot pan away from you. This prevents oil splatters. Do not move the steak. Let it cook undisturbed for 4 to 5 minutes. You will see the edges start to brown and the steak will release easily from the pan when it is ready to flip. If it sticks, it is not ready yet.
- Flip and sear the second side. Use tongs to flip the steak. Cook for another 3 to 4 minutes for medium-rare. Adjust the time based on your preferred doneness. For rare, cook 2 to 3 minutes per side. For medium, cook 5 to 6 minutes per side. For well-done, cook 6 to 7 minutes per side, but be careful not to overcook.
- Add butter and aromatics (optional). In the last minute of cooking, add a tablespoon of butter, a crushed garlic clove, and a sprig of fresh thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter. This adds incredible flavor and richness.
- Check the temperature. The most accurate way to know if your steak is done is to use a meat thermometer. Insert it into the thickest part of the steak. For rare, aim for 125°F (52°C). For medium-rare, 135°F (57°C). For medium, 145°F (63°C). For well-done, 160°F (71°C) or higher.
- Rest the steak. This is a crucial step that many people skip. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Tent it loosely with foil. Resting allows the juices to redistribute throughout the meat. If you cut into it right away, all those juices will run out onto the plate, leaving you with a dry steak.
Alternative Cooking Methods
While stovetop searing is the most common method, you can also cook a New York strip steak using other techniques. Each has its own advantages.
Grilling
Grilling gives the steak a smoky flavor that is hard to beat. Preheat your grill to high heat, around 450°F to 500°F. Clean and oil the grates. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare. Use a meat thermometer to check doneness. Let it rest before serving.
Reverse Sear
This method is perfect for thicker steaks, over 1.5 inches. First, cook the steak in a low oven, around 250°F, until it reaches an internal temperature of 115°F to 120°F. This takes about 30 to 45 minutes. Then, sear it in a hot pan for 1 to 2 minutes per side. This gives you a perfectly even cook from edge to edge.
Pan-Searing With Oven Finish
If you have a thick steak and want a good crust without burning the outside, use this method. Sear the steak in a hot pan for 2 minutes per side. Then, transfer the pan to a preheated oven at 400°F. Cook for 5 to 8 minutes for medium-rare, depending on thickness. Check the temperature with a thermometer.
Common Mistakes To Avoid
- Not patting the steak dry. This is the number one mistake. A wet steak will not sear properly.
- Using a cold steak. A cold steak cooks unevenly. Always let it come to room temperature first.
- Moving the steak too much. Let it sit in the pan to develop a crust. Flipping it too often prevents browning.
- Overcrowding the pan. If you are cooking multiple steaks, do not crowd them. Cook in batches if needed. Overcrowding lowers the pan temperature and steams the meat.
- Skipping the rest. As mentioned, resting is essential for juicy meat.
- Cutting against the grain incorrectly. Look at the direction of the muscle fibers. Slice perpendicular to them for the most tender bite.
Serving Suggestions And Sides
A perfectly cooked New York strip steak is delicious on its own, but the right sides can make the meal even better. Keep it simple to let the steak shine. A classic pairing is a baked potato with sour cream and chives. Or try roasted asparagus or a simple green salad with a vinaigrette. For a richer option, serve with sautéed mushrooms or a creamy spinach gratin.
Do not forget the sauce. A simple pan sauce is easy to make. After removing the steak, deglaze the pan with a splash of red wine or beef broth. Scrape up the browned bits from the bottom. Add a knob of butter and stir until melted. Pour this over the steak for extra flavor.
Storing And Reheating Leftovers
If you have leftover steak, store it in an airtight container in the fridge. It will keep for 3 to 4 days. To reheat, avoid the microwave, which will make it tough. Instead, slice the steak and reheat it in a hot pan with a little butter for 1 to 2 minutes per side. You can also reheat it in the oven at 300°F for 10 minutes.
Frequently Asked Questions
1. What is the best way to cook a New York steak?
The best way is to sear it in a hot cast iron pan on the stovetop. This gives you a perfect crust and a juicy interior. Follow the steps above for the best results.
2. How do I cook a New York steak in the oven?
You can cook it in the oven using the reverse sear method. Cook at 250°F until it reaches 115°F, then sear in a hot pan. Or, sear first and finish in a 400°F oven for 5 to 8 minutes.
3. How long should I cook a New York steak per side?
For a 1-inch thick steak, cook 4 to 5 minutes per side for medium-rare. Thicker steaks need more time. Always use a meat thermometer to check doneness.
4. Should I season a New York steak before cooking?
Yes, season generously with salt and pepper at least 10 minutes before cooking. This allows the salt to penetrate the meat and season it from the inside.
5. What temperature should a New York steak be for medium-rare?
Aim for an internal temperature of 135°F (57°C). Let it rest for 5 minutes before slicing, and the temperature will rise a few degrees.
Now you have all the knowledge you need to cook a perfect New York strip steak. Remember the key steps: pat dry, season well, use a hot pan, do not move it too much, check the temperature, and let it rest. With a little practice, you will be making restaurant-quality steaks at home. Enjoy your meal.