Should You Boil Steak Before Grilling
Never, never, never boil steak before grilling. Boiling the steak will give the exterior an unpleasant grey color, and it will probably be overcooked before it gets to the grill.
There is a technique called sous vide cooking where you immerse steak in warm water to cook it to a desired temperature, then finish cooking it on the grill. But the water temperature is kept closer to 130 degrees Fahrenheit, never as high as the boiling point of 212 degrees.
How To Grill New York Steaks
New York Steaks are sometimes called New York Strip Steak, Kansas City Strip Steaksor just the abbreviated Strip Steaks. Its is one of the most common cuts in restaurants, from the most expensive Steakhouse to the restaurant chain down the street from you. For good reason. New York Steaks have a great flavor , while still being very tender and juicy. Its also a cut of steak that does really well with a variety of cooking methods. I love to cook them in the oven, but frankly, theres no substitute for a perfectly grilled New York Steak.
Cooking New York Strip Steak over the grill gives the steak a wonderful charred crust that is salty, savory and crispy. The high heat also allows you to get the steak charred on the outside, while keeping the center anywhere from rare to well done. But, you do need to know the best techniques for grilling that steak to ensure you dont end up with an overcooked, dry, hard, and tough piece of shoe leather. The steps for perfect grilling are actually simple to learn, and after you cook a few, its easy to become an expert. Just follow the advice below, and youll be grilling up the best New York Steaks youve ever had!
What Is Better Ribeye Or New York Strip
The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. The New York Strip has a thick band of fat running down one side that you cant really eat. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture.
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How To Grill The Perfect New York Strip Steak
This post is sponsored by Omaha Steaks. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.
The New York strip steak is probably the easiest of the more popular cuts to grill. Why? For a few reasons. First, its pretty uniform in shape, unlike a skirt steak for example. Its nearly impossible to cook a skirt steak to a uniform doneness because of the shape and inconsistent thickness of the cut.
Second, the strip steak isnt typically cut too thick, like a filet mignon for example. The thickness of the filet mignon makes it difficult to cook evenly throughout unless youre using some of the more advanced cooking techniques.
Finally, the strip steak doesnt consist of more than one muscle like for instance, the ribeye. The ribeye cap cooks much faster than the eye of the ribeye, so its challenging to get a consistent doneness on that cut as well.
Thicker Steaks Should Slide Over
Using only high heat can grill most steaks perfectly. If you see flare ups is the only time you would really need to move them around on the grill. Some cuts of steak are so thick that they would burn on the outside if grilled over direct heat alone and wouldn’t reach the desired internal doneness. This is why you should consider the sear and slide approach for steaks thicker than an inch. After you’ve seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, ideally over indirect heat, and complete the grilling process there.
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New York Strip Steaks Bathed In Harissa Butter Are Juicy Buttery Tender And Dripping With Flavor In Every Caramelized Charred Crust Bite It Requires Minimal Seasonings And Simple Prep
New York Strip Steak is a popular cut of beef because its SO easy to cook, richly beefy, and always melt-in-your mouth tender wrapped in its signature smoky, caramelized, charred crust. This recipe will teach you how to make the best Strip Steaks with a few simple seasonings, compound butter and the option to either grill the steaks OR pan-sear in a hot skillet and finish in the oven. Use these cooking methods with any seasonings you like or I highly recommend my sensational ground cumin, sweet paprika, salt and pepper spice rub and spicy, garlic, lemon infused harissa butter for the ultimate restaurant-fabulous steak experience. And the best part of this New York Strip Steak recipe? Its SO easy with practically zero clean up! Season, rest, then grill thats it! Serve your NY Strip Steaks with your favorite sides like cucumber tomato salad, twice baked potatoes and fruit salad and enjoy the flood of compliments!
I love grilling steak outdoors in the summer and sizzling in a hot cast iron skillet in the winter. If you also love steaks, check out: sirloin steaks with Cajun Butter,, carne asada, street tacos, mojo steak tacos, steak fajitas, Cajun steak, classic steak kabobs, Brazilian steak kabobs, etc. and oof course this brand new strip steak recipe!
For The Compound Butter:
The harissa compound butter melts over the hot Strip Steak and drenches each bite with buttery, juicy, smoky, spicy goodness. For the butter you will need:
- Butter: use unsalted butter so you can salt to taste. You dont want to ruin your NY Steak by making it too salty!
- Harissa paste: is a hot chili paste made from spicy red chilies and often includes garlic, cumin, coriander, and caraway seeds. It is spicy, smoky, a bit tangy and earthy with more deep, complex flavor than just chili paste.
- Where to buy harissa: your grocery store may or may not carry harissa. harissa chicken recipe.
- Lemon zest: brightens the butter and cuts through the heat.
- Mint: its not the end of the world if you dont add it, but you will love the subtly sweet taste and cool sensation paired with the earthy cumin.
- Chives: are meant for steak! They taste like mild onion with a slight garlicky note but they are actually classified as an herb verses an onion. When purchasing chives, look for plump green stems without brown spots or wilting
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Strip Steak Is My Go To Cut Of Beef When I Just Want A Quick And Easy Steak Dinner
I choose it because its boneless, its a nice small size, its tender, and affordable. Above all, its super easy to cook. Since I dont eat a lot of red meat, this cut is perfect for smaller portions and recipes where I want to make beef the accent, like steak salads or stir frys. This particular steak is so easy to slice into thin juicy slices, too.
How Long Do You Grill A New York Strip Steak
If you wonder how long to grill a new york strip steak then it depends on your preference. You can cook a 1-inch steak for about 4-6 minutes on one side to make new york strip steak tender.
If you use a high temperature to cook it, it might take longer to cook at lower heat.
When it comes to the doneness of the meat, you need to cook the strip steak for 3 to five minutes to get medium-rare doneness on the meat.
You achieve medium doneness when you cook the steaks for 6 minutes on each side for one-inch-thick steak depending on the thickness of the steak.
If the steak is thicker then you can cook for another minute extra but otherwise, it is mostly the same time as it is for a one-inch thick new york strip steak.
As you can see, you need to cook the strip steak a bit longer than other steaks cuts.
The reason behind this is that the New York strip steak is a little tougher than most cuts.
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Searing Steak Equals Flavor
A rule of thumb that separates professional chefs from many home cooks is that chefs sear their steaks for more time. This is because professionals understand that you can lock in flavors and aromas on the surface of steak by searing it, so they let their steaks sizzle over direct heat until the surfaces are dark, dark brown. Dont believe that searing locks in the juices. Its a myth. But searing sure does make a steak a whole lot tastier.
What Is The Best Way To Cook New York Strip
Instructions Let the steaks sit at room temperature for 20 minutes. Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste. Heat a heavy pan such as a cast iron skillet over high heat. Add the oil to the pan. Cook for 3-4 minutes per side or until deep golden brown.
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How Can I Make My Steak Juicy And Tender
8 Simple Ways to Make Tough Meat Tender Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Dont forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat. Slice against the grain.
Traeger Grilled New York Strip Steak
New York Strip Steak comes about as close to the tenderloin as you can get in terms of tenderness. It is cheaper and less marbled than ribeye but has as much flavor without as much fat.
Grilling the New York Strip Steak cooks fast on your Traeger or the grill of your choice. I enjoy the versatility of the cut, because you can serve it as an appetizer in wide slices or serve whole steaks as an entree.
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How Long To Cook A Steak On Each Side On The Grill
You Cant Put Moisture Back Inside A Steak
Steaks grilled over high heat will lose moisture. This means that the fat and juices are literally pushed out of the meat. Over time, as we’ve made steaks easier to digest, this is an unfortunate reality. Perhaps the most important part of maintaining this moisture when grilling a steak is to take it off the heat before it becomes too dry.
You usually only have a minute or two to execute this. When steaks go from medium rare to medium, or from medium to medium well can happen quickly. You must be vigilant to catch that window. Never walk away from a steak on the grill. Be cautious as its always better to take a steak off when its underdone than to let it over cook, because you can always return it to the grill.
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How To Grill New York Strip Steak
With high-quality ingredients, our goal is to just enhance the natural flavor of the steak — so we’re keeping it really simple. A hot grill and a little bit of seasoning is all it takes for an amazing grilled New York Strip Steak recipe.
Should I Trim New York Strip Steak Before Cooking
Yes. NY Strip Steaks come with a band of fat around the steak, with a thicker band on one side. The thick band is too thick to benefit the steak and can cause flare ups when grilling. More importantly, the fat will shrink faster than the meat when cooking, which can cause the fat to fold or compress the meat, squeezing out valuable juices and impeding an even sear.
You will want to trim the thick band down to pretty thin, about & frac18 to ¼-inch thick. The easiest way to do this is to look to the corner of the steak to find a chunk of fat and grab hold of it. Use the fat like a tab and pull away from the steak. It should separate from the steak as you pull away and downward, leaving only a thin layer of fat behind. If this method doesnt work for you, slice the fat off with a sharp knife, taking care you dont cut into the meat. Dont worry about getting it too even.
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How Long To Grill Ribeye For Medium Rare And Medium Doneness
Rib eye steaks are usually between 1 ¼ and 1 ½-inch thick, so theyll typically need more time on the grill than a New York Strip, for example.
Rib eye steaks should be cooked to 130 degrees for medium-rare doneness, which typically takes about 5 minutes on each side. For medium doneness, cook a grilled ribeye steak to 140 degrees for about 7 to 10 minutes on each side.
New York Strip Steaks On A Charcoal Grill
An easy method for grilling New York Strip Steaks on a Charcoal Grill. Keep it simple and season it up right, Dont overthink it.
New York Strip Steaks are on of the most popular cuts of beef because its the perfect balance of tenderness and beefy flavor. Its Leaner then a ribeye but has more fat than a Filet.
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How Long To Grill Filet Mignon For Medium Rare And Medium Doneness
Filet mignon is one of the thickest cuts of steak you can have, usually ranging from two to three inches thick.
For a medium rare cook, you should plan on a grill time between 5-6 minutes on each side. A medium cooked filet mignon will likely take closer to 6-8 minutes on each side. You may also need to move your filets to indirect heat and close the grill lid for a few more minutes to make sure the inside cooks to your desired temperature.
Do You Close The Grill When Cooking Steak
When you cook with the grill open, you ll more effectively get a crispy, perfect-Maillard-reaction caramelization on the outside of the meat without overcooking the center. So, they can hold up to the heat chamber the lid creates, and in fact, the lid will help thicker cuts of meat or vegetables cook more evenly.
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How Long Do You Cook A Steak In The Oven At 400
Sear and finish in the oven Cook both sides of the steak in the cast iron pan until well browned. Use an instant-read thermometer to get the right temperature for your steaks. See notes for steak doneness. Place 1/2 tbsp of butter on each steak and cook uncovered in the oven at 400 degrees Fahrenheit for 8 minutes.
The Best Steaks For Grilling
There is no one “best” cut for grilled steak — it’s all about personal preference. Good cuts for grilling range from leaner, more tender cuts, to cuts that pack fat and flavor.
Filet mignon or tenderloin: The most tender cut of steak, it’s ideal for those who prefer their meat rare. A smaller cut so it cooks fast.
Flank steak: A thin, inexpensive cut. Flank steak doesn’t have as much fat or natural flavor as some of the other cuts, so it should be marinated before cooking to add flavor and tenderize the meat. Because it is thin, it cooks fast over high heat. Learn more in our Flank Steak Cooking Guide.
Hanger steak: A flat steak, similar to flank steak, but usually with more fat content throughout. Hanger can be marinated before cooking but will also be tasty with a simple salt and pepper seasoning. Cooks fast over direct heat and should not be overcooked.
New York strip: A leaner cut that is relatively thick and firm like ribeye, but with less fat. Does not need to be marinated. A good candidate for reverse searing.
Porterhouse: A massive cut that’s actually two steaks in one. A filet mignon and a New York strip. The Porterhouse tends to contain more of the tenderloin than its cousin cut, the T-bone. Porterhouse is usually cut quite thick, so reverse-searing can help you avoid an overcooked exterior and raw middle. There’s no need to marinate before cooking. Salt and pepper is all you need.
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