Friday, May 17, 2024

What Is New York Strip Steak

How To Cook A New York Strip Steak

How to Cut a New York Strip Steak : All About Steak

Names aside, one thing not in dispute is the deliciousness of the New York strip. The marbling in this cut often makes the steak beautiful even before it hits the flame or heat. The thin white strips of fat give the strip its distinct steak flavor, which is a bit less pronounced than the ribeye but deeper than that of sirloin.

To cook a New York strip, first preheat an oven to 350° F. Bring the meat to room temperature, leaving it out of the refrigerator for 15 minutes. Season the beef simply with salt and pepper. Heat a thick oven-proof pan, like a cast iron skillet, over medium-high heat, adding a glug of cooking oil to keep the meat from sticking. Place the strip steak in the pan, then add a few pats of butter and herbs like chives, parsley, and rosemary, and sear the meat on both sides until nicely browned. Place the pan in the oven and continue cooking the steak until it reaches 130° F for rare and up to 160° F for well done. After its finished cooking, allow the meat to rest for up to 10 minutes. Slice it against the grain to get the most tender, juiciest steak.

To cook a strip steak on the grill, first sear both sides of the meat over direct heat, and then move it to indirect heat until it reaches the desired temperature. Whichever way you prepare it, a New York strip offers a level of quality thats suitable for just about any occasion.

Whats New York Strip Steak

New York strip steak is one of the most common types of steak to find at a steakhouse. This yummy cut of beef comes from the short loin subprimal area of the cow, which sits above the cows belly area and behind the ribs. It doesnt get exercised, so its home to some of the most tender beef cuts.

In fact, its also where youll find the tenderloin steak that creates a filet mignon. A NY strip steak is one part of the T bone steak, which also holds the tenderloin on one side of the bone. When you enjoy a New York strip steak on its own, it usually has no bone attached. However, leaving the bone in a strip steak can lead to an overall juicier steak.

Armadillo Pepper Smoked Strip With Bourbon Butter

A slow smoked steak and a butter made with bourbon? Every BBQ foodies dream, right?

This recipe results in a steak cooked to perfection with extra smokiness and a flavorful butter to finish it off. This is the mainstay of this recipe, and the key to perfection is using an external instant-read thermometer to get your steak to the optimum temperature.

Head here to see the recipe and video.

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Where To Buy Strip Steak Online

Online meat markets allow you to browse all the available Strip steaks on offer and to gain an understanding of the origins, the aging process, and the ethos of each meat provider.

All you have to do is choose what you want, place your order, and wait for that special delivery straight to your front door.

Here are three of many possibly online outlets:

What Is Strip Steak

(8) 10 oz. New York Strip Steaks

The Spruce Eats / Lindsay Kreighbaum

The strip steak, also called a New York or a Kansas City strip, is considered among the higher-end cuts of beef, along with the filet mignon, the rib-eye, and the porterhouse or T-bone steak. The strip steak comes from the beef short loin subprimal, and it starts off with a short loin that has had the tenderloin removed, to produce a bone-in strip loin.

The bone-in question is the backbone , which is usually removed to produce a boneless strip loin. But it’s the muscle in the meat that determines how flavorful and palatable a steak will be.

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How Did The New York Strip Steak Get Its Name

The name New York Strip stems from its close association and geography with the city, with many noted restaurants offering this as a signature dish from the early 1800s. History states that a local New York restaurant named Delmonicos offered a steak from the short loin area of a beef. They named the steak the Delmonico Steak and promoted it as their signature dish. Due to their close proximity to New York, this short loin cut became known as the New York Strip.

Cooking A New York Strip Steak To Perfection

Ruths favorite strip was a medium rare steak, charred though well prepare yours however you prefer. Slightly firmer than a Ribeye but with less marbling, a medium rare steak preparation after our proprietary aging process and simple seasoning brings out the rich, beefy flavor of this Prime cut.If youre preparing at home, we recommend using a cast iron skillet or grill, giving both sides a nice char, then cooking to your desired doneness. Remember that steaks will continue to cook for a few minutes after theyre removed from the heat, so let it rest for 5 minutes or so before serving.

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Where Filet Mignon And New York Strip Are From On The Cow

Beef comes from a cow, but its not that simple.

The location that the beef is taken from will change every major characteristic of the beef.

In the same way that your arm isnt the same as your foot, a NY strip isnt the same as a filet mignon.

To start things off, heres a great video from Eater explaining where all the different cuts of steak come from on the cow.

How To Cook Filet Mignon

How to grill the best New York Strip Steak of your LIFE!

Since there is very little fat, a filet will cook faster than other cuts of beef.

This cut of meat is also a little special because you dont want to cook it any more than medium-rare.

Beyond that point, youll lose the great tenderness of the meat.

Youll start by searing it in a skillet on high heat with a high smoke point oil like avocado or grapeseed oil.

If grilling, you can put the steak over some roaring hot charcoal or a high heat gas burner for about 4 minutes on both sides.

You want the internal temperature to get to 130°F before pulling it off. Always use a good quality instant read thermometer.

We are particular fans of this one from ThermoPro because of its durability and affordable price.

Let the filet rest for 5 minutes before cutting and serving. Do not stack your stekas or cover them in foil as they will continue cooking too much while resting.

Your filet mignon should rise about another 5°F while resting. Once it hits 135°F internally, it should be a perfect medium rare.

Finishing in the Oven

In some cases, if you are cooking filet mignons that are more than about 1.5-2 inches thick, you may need to finish them in the oven.

You do this after searing to get the internal temperature up to where you want it without burning the exteriors of very thick steaks.

Preheat your oven and a baking sheet to about 325°F. After searing the outside for about 4 minutes on each side in a skillet transfer the steaks to the baking sheet.

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Southern Livings Strip Steak And Blistered Beans

If youre looking for a different approach to steak than the plethora of steak and fries recipes out there, then this ones for you.

After the steak is done, you use the meat juices and butter to cook off green beans and peppers. The end result is a great tasting healthy alternative to a steak with a mountain of fries.

Click here to see Southern Livings recipe.

Where To Buy Strip Steak

Whether you buy strip steaks pre-packaged at the grocery store or freshly cut from a butcher, look for the ones cut from the rib end or the center of the strip loin. It’s easy to tell the difference by looking at the shape of the steak.

Look for a cut that’s wide and relatively straight, without much difference in width from top to bottom. The fat around the edge should be trimmed to about 1/8 of an inch all the way around. Avoid steaks that are kind of wavy, or shaped like a question mark, or have one end that is substantially more narrow than the other. These are from closer to the sirloin end and less desirable.

Indeed, you might even see something called a “center-cut” strip steak, which sounds like it must be from the center. But all it means is that it can’t be the last one from the sirloin end. The worst you can get with a center-cut strip steak is one that has a small piece of the gluteus medius, but it won’t be visible on both sides of the steak.

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Do You Close The Grill When Cooking Steak

If youre grilling with the lid on or off, make sure to keep a close eye on it. Once you move it to indirect heat, you can close the lids.

Grilling or broiling on the grill If you want to broil or grill your steak, place the steak on a rack in a roasting pan and cover it with foil. Place the pan in the oven and cook it until it reaches an internal temperature of 165°F .

If its not done yet, remove it from the foil and let it rest for 10 to 15 minutes before serving.

How To Cook Strip Steak On A Grill Or Smoker

New York Strip Steak

As with most good quality steaks, the easiest and quickest way to get your Strip steak fix is the high and dry method. A dried steak placed on a high heat grill for a few minutes each side until the desired doneness is achieved.

Alternatively, for a slight twist, you can smoke the Strip to perfection with the added smoky flavor of your choice.

Heres our preferred smoke technique:

  • Remove the steaks from the fridge and pat dry, leave for 30-45 minutes to reach room temperature.
  • Light a dozen or so pieces of charcoal on one side of the grill. Heat grill to 225-250f.
  • Season steaks with salt and pepper, and any other seasoning or rub that might take your fancy. Then oil lightly.
  • Add your preferred chips to the coals and get the smoke going.
  • Place the steaks on the grate as far away from the fire as possible, close the lid and smoke until the center of the steak reaches 120 to 125f, approximately 45-60 minutes.
  • Remove the steak and rest it while you add fresh coals and increase the temperature of the grill to high.
  • Give the steaks another brush with some olive oil and place on the direct heat side for 2 minutes each side until seared and crusted as desired.
  • Serve hot from the grill with your choice of side and enjoy.
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    How To Grill New York Strip Steak On Gas Grill

    Place the steaks on the grill and cook them until they are golden brown and charred. Grill the steaks for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium , or 8 to 10 minutes if you prefer medium rare. Transfer the steak to a serving platter and serve immediately.

    Main Differences Between Kansas City Strip And New York Strip

    The main differences between Kansas City strip and New York strip are:

    • A Kansas City strip is served in the Midwest or near Kansas City whereas a New York strip is served in and around New York.
    • Some say a Kansas City strip is cut by a butcher in Kansas City whereas a New York strip is cut by a chef in New York.
    • A Kansas City strip is sometimes cut thinner whereas a New York strip might be a bit thicker.
    • A Kansas City strip may occasionally have a larger strip of fat whereas a New York strip has had the fat trimmed off.

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    Flavor Texture Fat Content And Tenderness

    The Strip having more intramuscular fat than a Sirloin or Filet, is known for its great flavor and firmer texture.

    Its less tender than the leaner steaks and with less marbling and thus slightly less flavor than a Ribeye, but the Strip is a happy medium for both tenderness and great taste.

    The fat cap means that the flavor is fuller and buttery for extra beefy depth.

    Perfect New York Strip Steak

    How to Grill the BEST New York Strip Steak on the grill! | Reverse Sear Strip Steak

    New York strip steak is amazing. It’s nice and tender and it has a marvelous fatty edge and a beefy flavor.

    So how to cook it? Sear it in a hot cast-iron skillet, then finish it in the oven. You’ll get a deep brown crusty exterior and a juicy interior, just like in a steakhouse.

    Every time I order a steak at a good steakhouse, I’m in awe. It always comes out perfect – a thick delicious crust on the outside, super juicy medium-rare meat on the inside.

    How do they do it? The secret is to cook the steak in two stages. First, you sear it in a super-hot cast-iron skillet. Then you finish cooking it in the oven. That’s how they do it in restaurants, and that’s how you should do it at home to achieve perfect results.

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    How Long Do You Grill A Steak At 450

    preheat your grill to medium-high heat and season your steaks about 10 minutes before grilling. The steaks should be placed on the grill. Cook for 3-4 minutes, depending on the thickness of the steak, using the grill lid. Remove from grill and allow to rest for 5-10 minutes. Remove the grill from the heat and place on a paper towel-lined plate. Allow to cool for a few minutes and then serve.

    Iii New York Strip Steak Vs Ribeye Steak: Similarities

    • The cuts are often of similar shape and size, even if the ribeye can also be sold with the bone in
    • Both these cuts of steak come from the longissimus dorsi area of the cow. This describes two muscles running down the spine and outside the cows ribs. The New York strip is cut from the short loin primal area from the rear of the cow. The ribeye is found along the upper rib cage
    • The New York strip and ribeye steaks both have tender meat and a rich flavor. This is due to both cuts coming from a very underused muscle group
    • These cuts of steak cost roughly the same, pound-for-pound. Sometimes, ribeye is fractionally more expensive
    • Each cuts responds best to having the outside seared so a crust forms, along with slow cooking so the internal temperature is optimal
    • Both these cuts of steak are popular the world over, and both cuts are easy to acquire.

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    New York Strip Vs Sirloin: The Big Difference

    New York strip steaks are a particular type of sirloin cut. Theyre cut from the front of the loins from an area called the short loin. This area is particularly tender and flavorful, meaning that New York strips are some of the tastiest steaks you can find. Still, theres nothing wrong with eating a less expensive cut of sirloin every once in a while, too. Both regular sirloin and top sirloin are pretty similar to New York strips in both quality, taste, and even location on the cow.

    The bottom line? New York strips are always sirloin, but sirloin isnt always a New York strip. The difference is geographical. Since the sirloin is a bigger region than the strip loin, its a broader category that contains more than 1 cut of meat. There are something like 11 different types of sirloin steak, all of which are delicious.

    Now that you know what separates various cuts of steak, youll be able to choose the right type for your cooking. I personally love to use cheaper sirloin cuts for experimentation. Once Im confident in a recipe or new technique, Ill move on to a more expensive cut like a New York strip. This lets me take more risks and find out what works and what doesnt without spending quite as much money. Since the cuts are all pretty similar, its easy to apply the things Ive learned to a more expensive New York strip.

    What Should I Look For In A New York Strip Steak


    is all about maximizing flavor while minimizing effort. Strip steaks do a great job of managing this balance for you. Theyve got lots of natural marbling, which is a term that refers to white streaks of fat mixed in with the meat. Despite this, they dont have lots of gristle or big chunks of fat that youll have to trim off before you serve them.

    When youre examining a steak at the market, the first thing youll want to look at is the . The finest steaks will have an even pattern of white flecks mixed all throughout, while cheaper cuts will be a more even red. The more fat is mixed in with the meat, the more flavor youll get.

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    How To Cook New York Strip Steak

    Now that we know strip steak basics, its time to learn how to cook New York strip steak!

    • Season. Remove steaks from fridge to come to room temperature. Rub with olive oil and season with salt and pepper. Let rest.
    • Sear. When the oven is preheated, preheat your cast iron grill pan this will get you those beautiful grill marks! Add butter and steaks. Sear, without moving, until browned with grill marks. Flip and sear on other side.

    TIP: Steaks do not need to be cooked through at this stage. This step only browns the outside.

    • Finish. Transfer pan to oven and baked to desired level of doneness.

    TIP: For best results, use a probe thermometer to get the perfect steak temperature every time. Use the temperature and time chart below as a guide!

    • Rest. Remove steaks from oven and transfer to a plate to rest before slicing.

    TIP: Do not rest steaks in the cast iron pan. This would cause them to overcook, so transfer to a plate and rest there instead.

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