The New York strip steak is tender and is suitable for pan frying, sautéing, broiling, and grilling. It is famous in steakhouses in the U.S. because of its tenderness and flavor. Make sure to select the best possible cut that is suitable for your budget. New York strip steaks are provided with grades by the USDA based on the degree of marbling and age. The flavor and texture are at their best when the steak is young and more marbled. It is also advisable to choose steaks that are at least one and a half inches in thickness to prevent them from drying out more easily. The Prime grade is the best cut and is the one employed in steakhouses. Thus, do not expect the same taste if you buy the Select or Choice grades.
Get the steaks from the fridge and put them on a clean pan or platter for at least an hour before you grill them. After an hour, rub the meat with cooking oil to prevent the steak from sticking to the grills. Only rub in the freshly cracked pepper and kosher salt after you have coated the steak with cooking oil. This is essential because salt is believed to suck the moisture out of the steak. You may also use a marinade but you should take out the steak from the marinade before putting it on a pan or platter to bring it to room temperature.
You may cook the steak on a cast iron grill pan on a stove but make sure to pre-heat the pan for 15 minutes at medium-high heat. You may also put a lid on the pan to simulate the impact of a barbecue lid. With the lid, the cooking time is five minutes per side but with the lid, it is four minutes per side. If the cut is thicker than one inch, you will have to continue cooking it inside an oven that has been set to 400 degrees Fahrenheit for an additional four to five minutes per side.
A more common way to cook the New York strip steak is on the barbecue grill. Make sure to pre-heat the grill for at least 15 minutes at high heat, which is about 500 to 600 degrees Fahrenheit. Put your steak on the grill for about five minutes and then turn it over. Your goal is to have a dark color on the surface of the meat but not to the extent that it is charred. After five minutes, transfer the steak to a part of the grill that is not as hot and let the meat grill for a few more minutes. If there is a barbecue lid, close it because this will reduce the searing time from five minutes to four minutes per side. If you want those beautiful cross-hatched patterns, turn the steak 90 degrees while it is cooking. After the steak is cooked, put it on a clean plate, put on some butter, and let it rest for about five minutes. After that, it is ready to eat.
