Strip steak (also called a New York Strip Steak, or New York Strip) is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. I’ll give you the tools to cook a better than restaurant quality strip steak at home.
What is Strip Steak?
A strip steak is cut from the short loin of the cow. This muscle doesn’t do too much work and is typically quite tender. Not quite as tender as the nearby tenderloin, but still a great option for a nice, typically boneless steak that cooks evenly and quickly with a great beef flavor and nice chew. Strip steaks are best when they are well marbled with nice white fat weaving through the muscle of the steak.
How to Cook NY Strip Steak
You can always use the Reverse Sear method for NY Strip Steaks (I’ve detailed that method HERE) but that process takes quite a bit of time and effort. Sometimes the best things in life are simple and allow the flavor of the beef itself to shine through. I think the best way to cook a NY strip steak is with salt, pepper, a little butter, and a screaming hot grill.
This recipe for cooking New York Strip steaks is inspired by Tyler Florence’s steakhouse. He seasons massive porterhouse steaks with salt only before searing at extremely high temperatures and then sprinkling with cracked black pepper after cooking. I took similar principles and adapted them for home cooking (because we don’t all have access to $5000 professional salamander machines in our backyards) Ha!
When the process is this simple, you need to make sure that your ingredients are high quality. Use a bright red steak that is at least 1.5 inches thick. Season with coarse Kosher or sea salt. Fresh crack your black pepper, if possible. When you focus on meat, fire, and simple seasoning, you’ll be happier with the result than if you had purchased an expensive steak from a restaurant.
New York Strip Video
New York Strip Steak Recipe
- 2 Strip Steaks
- Coarse Kosher or sea salt
- coarse ground black pepper
- 4 Tablespoons salted butter softened
- 2 cloves minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
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30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.
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Preheat your grill to High heat. You're looking for temperatures around 900 degrees F on the grill grates.
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Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.
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Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.
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Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
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Remove the steaks from the grill and set each steak on the dollop of prepared compound butter.
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Let the steak rest for at least 8-10 minutes before slicing. Sprinkle with the black pepper just before serving.
what happened to the remaining butter mixture
Spooned on top of the hot steaks while they rested.
I dont have anything that hits heat like your side grill. Any other suggestion?. Most of the time I do a reverse sear.
Fabulous looking steaks though!!
Try a cast iron skillet that has been preheated as high as you can get it! I always get a nice crust that way.