Categories: How To MakeMeat

4 Different Yet Popularly Easy Ways to Cook New York Strip Steak

The lure of a juicy beef steak cooked to perfection is second to none. We’re giving you 4 different yet easy ways to cook New York strip steak. Let’s begin then, shall we?

A steak by any other name tastes just as delicious!

Some of you may recognize the New York strip steak by other names like Kansas City Steak, Ambassador Steak, Hotel-style Steak, and Boneless Club Steak.

Steak fanatics are sure to wax eloquent about the endless virtues of a perfectly-done steak. However, what constitutes perfection differs from person to person, particularly with regards to steak. The ‘doneness’ of the meat is classified into 3 types―rare, medium rare, and well. While professional chefs have a trained eye to identify each type, beginners or home cooks can always rely on a food thermometer to give them an accurate idea about the status of their meat.

When inserted into the center of the steak, a rare is 110ºF to 115ºF, medium-rare is 120ºF, medium is 125ºF to 130ºF, medium-well is 130ºF to 135ºF, and well is 140ºF. Steaks continue to cook for a few minutes after being removed from the heat source, which is why they should be allowed to sit for 3 – 4 minutes to let the cooking culminate and the juices ooze out. Remember to use your thermometer sparingly, as poking holes into the meat will result in the juices oozing out―and as any steak lover will tell you, the juiciest steak is always the most delicious.

Now that we have the doneness parameters out of the way, let us focus on the steak of our choice, which happens to be the New York Strip Steak.

What is the New York Strip Steak?

The strip steak is sourced from the Longissimus dorsi muscle, located towards the rear end of the steer in the primal just behind the ribs. The fat content in this steak is relatively low, which makes it easy to grill, lowering the chances of charring. It is moderately tender with the right amount of sweet, meaty flavor.

Preparing Your Steak

Experts are of the opinion that steak strips should not be soaked in acidic marinades for more than 30 minutes, as this affects the meat’s texture and taste in an adverse manner. Instead, you can use spice rubs to enhance the flavor of the meat, as it will not alter the texture.

Cooking Your New York Strip Steak

Grilling, broiling, and frying are three popular ways to cook these strip steaks. Additionally, you can also choose to cook them sous vide, especially if you’re expecting a medium-rare output.

Grill it

New York Strip Steaks With Barbecue Sauce

Prep time: 60 minutes
Cook time: 15 minutes
Uses: 4 New York strip steaks (1-inch thick)

INGREDIENTS

For the spice rub
Garlic cloves, 3 – 4
Extra virgin olive oil, 3 tbsp.
Coarse ground black pepper, fresh, 2 tsp.
Finely chopped fresh thyme, 1 tbsp.
Kosher salt, ½ tsp.

For the BBQ sauce
Whiskey, 2 tbsp.
Worcestershire sauce, 2 tsp.
Steak sauce, 1 tbsp.
Dark brown sugar, 1 tbsp.
Ketchup, ½ cup
Garlic salt, ½ tsp.
Water, ½ cup
Fresh ground black pepper, ¼ tsp.

METHOD

Begin with preparing the spice rub for the steak. Crush the garlic along with the sauce to create a thick paste.
Add the thyme, crushed pepper, and olive oil to the paste. Rub this all over the steak. Place this in a Ziploc bag, seal it, and refrigerate for 30 minutes.
In the meanwhile, prepare the sauce by whisking all the ingredients into a saucepan. Bring the sauce to a boil on medium heat. Lower the flame and let it simmer for 8 – 10 minutes, after which you take it off the heat. Stir it occasionally.

GRILLING THE STEAK

Grease the grilling surface and fire up the grill.
Ensure that your steak pieces have been out of the fridge for at least 30 minutes before you begin to grill them.
Wait until the grill is sufficiently heated before you place the pieces on it.
Cook each side for 4 minutes, and always use tongs to flip the pieces.
Once cooked, remove the meat off the grill and let it rest for 3 – 4 minutes.
Place the steak on a plate and drizzle the BBQ sauce over it. This dish goes well with grilled veggies of your choice.

Fry it

New York Strip Steaks With Smokey Bacon Sauce

Prep time: 40 minutes
Cook time: 15 minutes
Uses: 4 New York strip steaks (1-inch thick)

INGREDIENTS

For the spice rub
Extra virgin olive oil, 3 tbsp.
Coarse ground black pepper, fresh, 2 tsp.
Kosher salt, ½ tsp.
+
Oil for frying the steak

For the Smoky Bacon Sauce
Smoked bacon, 2 lb.
Green peppercorns, 6 oz.
Port wine, 1½ L
Water, 2 cups
Finely chopped shallots, 1 cup
Cornstarch, ¼ cup
Salt, to taste

METHOD

Mix all the ingredients of the spice rub together. Coat the steak pieces with it.
Place this in a Ziploc bag, seal it, and refrigerate for 30 minutes.
In the meanwhile, begin prepping for the sauce. Finely dice the smoked bacon, add it to a saucepan, and render it over medium heat until it turns golden brown.
Strain the excess fat, remove the bacon, and keep it aside.
Add ⅔ portion of wine in the same saucepan to deglaze it. Turn up the heat to ignite the wine. Reduce the wine to one-fourth of the original.
To this, add the remaining wine, shallots, and peppercorns and reduce it to one-third quantity.
Use a small bowl to mix the cornstarch and water to make a thick paste.
Use a whisk to mix this into the sauce and let it gradually thicken.
Add salt to taste.

PAN-FRYING THE STEAK

Add oil to a frying pan and set it to heat.
Ensure that your steak pieces have been out of the fridge for at least 30 minutes before you begin to fry them.
Remove the pieces out of the bag and place them in the hot pan.
Cook each side for 4 – 6 minutes; you may adjust this time to achieve your favored degree of doneness.
Once cooked, remove the meat off the pan and let it rest for 3 – 4 minutes.
Place the steak on a plate and spoon the smoky bacon sauce over it.

Broil it

Seasoned New York Strip Steaks

Prep time: 40 minutes
Cook time: 15 minutes
Uses: 4 New York strip steaks (1-inch thick)

INGREDIENTS FOR THE SEASONING

Coarsely ground coriander seeds, 4 tsp.
Freshly ground black pepper, 4 tsp.
Dill weed, 4 tsp.
Paprika, 2 tsp.
Ground red pepper flakes, 2 tsp.
Coarse kosher salt, 2 tsp.
Fennel seeds, 2 tsp.
Garlic salt, , 2 tsp.
Fresh thyme or basil leaves, 2 sprigs
Butter, 4 tbsp
Worcestershire sauce, 2 tbsp.
Corn oil, 2 tbsp.

BROILING THE STEAK

Add Worcestershire sauce to a bowl and mix it along with all the dry spices.
Press this seasoning mix on to both sides of each steak piece and let it rest for 30 minutes.
Meanwhile, set the broil setting on your oven to high and set your rack to preheat.
Carefully remove the pan (it will be very hot), and grease it with corn oil.
Very quickly, coat the steak pieces with butter and carefully place them on the broiling pan. Place this into the oven.
Depending upon the degree of heat in your oven, flip the pieces after 4 minutes using tongs.
Check for doneness using a thermometer, and remove them from the oven once they are done.
Let the steak rest for 3 – 4 minutes before you serve it.

Sous Vide style

New York Strip Steak with Pan-tossed Tomatoes and Herbs

Prep time: 10 minutes
Cook time: 3 hours
Uses: 4 New York strip steaks (1 inch thick)

INGREDIENTS

For the spice rub
Extra virgin olive oil, 3 tbsp.
Fresh coarse-ground black pepper, 2 tsp.
Kosher salt, ½ tsp.
+
Butter for frying, 2 tbsp.

For the pan-tossed tomatoes
Medium-sized tomatoes, 4
Garlic cloves, 2 – 3
Vegetable oil, 2 tsp.
Oregano, 1 tsp.
Thyme, 1 tsp.
Salt, to taste

FOR THE SOUS VIDE

Begin by mixing the ingredients of the spice rub for the steak. Rub the mixture all over the steak. Place this in a Ziploc bag and seal it, removing all the air from within.
In case you have a sous vide machine, preheat it to the prescribed temperature. If not, take a large Dutch oven and fill two-third portion of it with water.
Boil the water to 130ºF. Using a cooking thermometer, ensure that the temperature remains consistent at this mark.
Place the bag of steaks in the boiling water. Adjust the heat to maintain a steady temperature of 130ºF.
The steaks should take about 2½ hours to cook.

PAN-TOSSED TOMATOES

As your steaks are cooking, begin to prepare your tomatoes. Firstly, chop them into wedges; finely chop the garlic as well.
Heat the vegetable oil in a pan, add the chopped garlic to this, followed by the tomato wedges.
Toss it around for about 2 minutes and add the herbs.
Season this with salt and remove them on to a dish.
Once the steak pieces are done, add the butter to the same pan and set it on low heat.
Remove the steak from the pouches and place it on the pan to form a buttery crust. Cook each side for 2 minutes.
Stir in the cooked tomatoes and let it sit for a minute after removing from the heat.
Your steak is ready to be served.

Four easy recipes, one great steak. Take your pick and select a cooking style to whip up a delicious steak meal for yourself today. Also, you can serve the steak with any accompaniment of your choice, be it a delicious sauce, grilled veggies, or even on its own.