This New York strip steak is seared and cooked until it’s golden brown. It’s then topped with a cream cheese and herb butter. A simple dinner recipe that tastes like it came from a steakhouse but can be made at home.
When it comes to food, steak is always a good choice. My favorite ways to eat steak are with a mushroom sauce or sliced and served as fajitas.
New York strip steak, also known as top loin steak, KS strip steak or shell steak, is a premium beef cut from the short loin It offers the perfect balance of tenderness, juiciness and rich flavor when cooked properly
This guide will teach you how to select the best New York strips from beef loin and cook them to perfection at home. Follow these simple techniques for grilling pan searing broiling or roasting strip steaks just like a high-end steakhouse.
What Makes New York Strip Steak Special?
The New York strip steak is cut from the short loin primal where it’s located right next to the tenderloin. As a result, it contains just the right marbling for great taste without being overly fatty.
Here’s what makes this cut so special:
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Tender texture from minimal connective tissue.
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Marbled fat lends flavor, juiciness and tenderness.
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Leaner than ribeye but more flavor than filet mignon.
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Thick, meaty shape perfect for fast, hot cooking methods.
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Versatile flavor pairs well with endless seasonings
When cooked properly, the New York strip hits the sweet spot between tender and flavorsome.
Picking the Best New York Strips
Shop forNew York strips with these tips in mind:
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Choose thick cuts at least 1 to 1 1⁄2 inches thick.
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Look for steady marbling throughout the meat.
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Ensure the fat cap is creamy white, not yellow.
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Pick strips with deep red color absent of dark spots.
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Find steaks with nice, straight shape for even cooking.
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Buy certified Angus for reliable quality and taste.
Thicker strips allow you to develop a tasty exterior crust without overcooking the interior.
Trimming and Portioning New York Strips from the Loin
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Use a sharp knife to carefully trim off any excess fat or silver skin.
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Cut the whole loin into 1 to 1 1⁄2 inch steaks for individual portions.
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Tie each steak with butcher’s twine to maintain shape if needed.
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Slice against the grain in thin slices to serve for ease of cutting.
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Cut any leftovers into thinner strips before reheating to improve texture.
Proper trimming and portioning makes the steaks easier to cook and eat.
Must-Try Cooking Methods for Perfect Results
New York strip steak tastes incredible when prepared using these simple cooking techniques:
Grilling – Get out your grill and cook over direct high heat for deep char lines. Flip once halfway for grill marks on both sides.
Pan Searing – Cook in a very hot cast iron skillet with a little oil to develop a flavorful crust all over.
Broiling – Place under the broiler about 4-6 inches away from high heat. Watch closely to avoid burning.
Roasting – Roast in the oven at 275°F until it reaches the desired internal temp before searing.
Sous Vide – Vacuum seal and cook in a water bath to your preferred doneness before searing.
Grilling Juicy, Flavorful Strip Steaks
Grilling over high heat is a foolproof way to achieve grill marks and juicy steak perfection. Follow these steps:
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Pat steaks dry thoroughly with paper towels.
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Coat both sides with oil or dry seasoning rub.
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Preheat grill to high heat, 500°F or above.
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Place steaks directly over hot grates. Resist moving initially.
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Grill for 2-4 minutes before flipping once with tongs.
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Continue grilling another 2-4 minutes until done.
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Check temperature and remove from grill immediately when ready.
The initial sear helps lock in juiciness for tender grilled steaks.
Pan Searing for Crispy, Caramelized Crust
For steakhouse quality sear at home, pan fry your New York strips:
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Pat steaks very dry before seasoning generously with salt and pepper.
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Heat a cast iron or stainless steel skillet over high heat until extremely hot.
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Add just a teaspoon of oil or butter to prevent sticking.
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Carefully lay steaks in pan and let sear undisturbed 3-4 minutes.
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Flip steaks using tongs and cook another 2-3 minutes on second side.
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Baste steaks with garlic herb butter the last minute for added flavor.
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Remove steaks from pan and tent loosely with foil to rest.
The piping hot pan provides the high heat needed to develop a flavorful crust.
Master the Perfect Doneness for Strip Steaks
Cooking your steaks to the ideal doneness takes some finesse. Use these guidelines:
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Rare steak: 120-125°F internal temperature
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Medium rare steak: 130-135°F internal
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Medium steak: 135-145°F internal
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Medium well steak: 145-155° internal
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Well done steak: 155°F+ internal
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Always rest steak 5-10 minutes before serving.
An instant read thermometer takes the guesswork out of achieving flawless doneness. Insert into the thickest portion but do not poke all the way through.
Seasoning Suggestions for Savory, Satisfying Flavor
The rich beefiness of New York strip steak pairs perfectly with endless seasoning options:
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Simple salt, cracked pepper and garlic powder.
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Umami boosters like Worcestershire or soy sauce.
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Spice rubs featuring chile powder, paprika or cumin.
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Herb blends using rosemary, thyme, oregano or basil.
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Tangy accents from mustard, vinegar or lemon juice.
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Sweetness from a touch of brown sugar, honey or maple syrup.
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Richness from butter, olive oil or toasted sesame oil.
Serving Your Perfectly Cooked Strip Steak
You cooked your steak to tender, juicy perfection. Now it’s time to serve it up in style:
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Let steaks rest tented loosely in foil 5-10 minutes before slicing.
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Slice across the grain into thin pieces for tenderness.
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Pair with roasted veggies like potatoes, broccoli or cauliflower.
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Serve alongside fresh salad, rice pilaf or oven fries.
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Top with a flavorful pan sauce, herb butter or chimichurri.
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Drizzle with extra virgin olive oil and sprinkle of smoked sea salt.
With the right sides and toppings, your dish will rival the best steakhouses.
Storing and Reheating Leftover Strip Steak
Leftover steak requires some care to enjoy again later:
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Let steak cool completely before covering tightly.
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Refrigerate for up to 4 days.
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Add leftover meat to salads, sandwiches or pasta dishes.
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Slice thinly against the grain before reheating for better texture.
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Reheat gently in the microwave with a splash of broth.
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Pan fry or simmer in sauce to reheat without drying out.
With proper handling, extras can be reinvented into tasty new meals.
Common Cooking Questions and Issues (with Solutions)
Having trouble getting perfect results with your strip steaks? Use these tips to troubleshoot:
Overcooked and dry? Reduce cooking time and rely on a meat thermometer for doneness instead of appearance.
Undercooked inside? Raise oven temperature or increase stove top heat. Cook thicker steaks from room temp, not straight from fridge.
Burnt outside: Lower heat setting and monitor carefully. Flip steaks more frequently if burning occurs.
No char or crust? Ensure pan and grill are very hot. Pat steaks dry before cooking. Don’t move initially once in pan.
Tough and chewy texture? Slice across the grain after cooking. Choose thicker cuts and avoid overcooking.
With the right techniques, you can achieve tender, juicy and flavorful strip steaks every time.
Master the Art of Cooking New York Strip for Steakhouse Results
From selecting premium beef loin strips to proper cooking methods, use this guide to become an expert home chef. With the right prep, seasoning and handling, you can enjoy restaurant-caliber steak entrees in your own kitchen. Impress your guests with perfectly grilled or pan seared New York strips!
What is New York Strip Steak?
A strip steak comes from the short loin of a cow. This piece of meat is very tender because the cow doesn’t use it very often. A strip steak that’s boneless is referred to as a New York strip steak. I find that this type of steak is not particularly expensive, but is full of flavor.
How do you cook New York Strip Steak?
Let your steak sit out for about 20 minutes to get to room temperature. Then, sprinkle it with a lot of salt and pepper on both sides. Sear the steak in a little oil in a very hot pan. Once the meat is golden brown on all sides, melt a few tablespoons of butter in the pan. Add garlic cloves and fresh thyme sprigs, then spoon the melted butter over the steak. Place the strip steak in the oven, then bake it to your desired temperature. Allow the meat to rest for 5 minutes after it’s done. Then, pour the pan juices over the top, slice, and enjoy!
How To Cook The BEST New York Strip Steak | Step By Step | Cooking Is Easy
FAQ
How should a New York strip be cooked?
How to make NY strip steak super tender?
How long do you cook a strip loin steak for?
Is beef loin New York strip steak good?
How do you cook New York strip steak?
Here’s my method for cooking New York strip steak: Season the steak. When you are 30 minutes out from grilling your steaks, remove them from the fridge, season both sides with kosher or coarse salt, and allow them to come up in temperature. Preheat your grill. Preheat your preferred grill to High heat, aiming for around 900 degrees F on the grates.
How do you cook a strip steak in the oven?
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. Place the strip steaks in the pan in a single layer. Cook for 3-4 minutes per side or until deep golden brown. Add the butter to the pan.
How do you cook a strip steak in a cast iron pan?
Heat a heavy pan such as a cast iron skillet over high heat. Add the oil to the pan. Place the strip steaks in the pan in a single layer. Cook for 3-4 minutes per side or until deep golden brown. Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan.
How do you pan sear NY Strip steak?
When you pan sear NY strip steak, you need prolonged contact with the pan to get good browning (or grill marks if using a grill pan). Move the steaks only when you are ready to flip them. Use a probe thermometer for perfect results. You set the temp you want, and it will beep when the steaks reach that temperature.