How to Cook the Perfect Strip Steak
Cooking the perfect steak feels like a culinary milestone, and few cuts rival the tender, flavorful Strip Steak. Known for its rich marbling and melt-in-your-mouth texture, this cut dominates steakhouses and home kitchens alike. Whether you're preparing for a special occasion or simply treating yourself, this guide will teach you everything you need to know to achieve steakhouse-quality results from the comfort of your kitchen.
From selecting the right cut to achieving your preferred level of doneness, here’s a step-by-step guide to mastering the art of the New York strip steak.
What is a Strip Steak?
The Strip Steak is cut from the short loin of a beef, an area known for its tenderness and robust flavor. It is the larger side of the T-Bone steak. Its perfect balance of fat and meat ensures a delicious, juicy steak with minimal effort. This cut also goes by “New York strip steak”, “Kansas City strip steak”, and even the “Texas strip steak”, depending on where you are, but no matter what you choose to call it you cannot go wrong serving them up!
Why is it so popular? For starters, the steak delivers impressive results with just a simple seasoning, and it lends itself well to various cooking methods, from pan-searing to grilling. It’s no wonder this cut is beloved by steak enthusiasts and professional chefs alike.
Preparing the Steak
Great results start with proper preparation. Before you even turn on the grill or stove, setting the stage is key to ensuring a perfectly cooked strip steak.
1. Selecting a Quality Steak
Look for steaks with good marbling (intramuscular fat), as it adds flavor and keeps the meat tender. Selecting from locally produced and processed steaks will add to the experience! Steaks can have unique flavors depending on how and where they are raised, much like that of wine!
2. Bringing the Steak to Room Temperature
Remove your steak from the refrigerator about 20 minutes before cooking. Allowing it to come to room temperature ensures even cooking and prevents the steak from being cold in the center.
3. Seasoning
Keep it simple. Generously season both sides of your steak with kosher salt and freshly cracked black pepper. These foundational flavors emphasize the natural taste of the beef.
How to Cook a Strip Steak
There are several ways to cook a strip steak, but using a cast-iron skillet and the oven is a foolproof combination. This method creates that coveted golden-brown crust while ensuring precise control of doneness.
1. Searing the Steak
Heat a cast-iron skillet (or another heavy-bottomed pan such as an enameled pan) over high heat until it’s smoking lightly.
Add 1–2 tablespoons of beef tallow or other oil of your choice with a high smoke point, such as canola oil, grapeseed oil, or peanut oil. Avoid oils with low smoke points, like olive oil, which can burn.
Place your steak in the hot pan, ensuring it lays flat without crowding. Cook undisturbed for 3–4 minutes per side to form a rich brown crust.
2. Adding Butter and Aromatics
Once the steak has browned on both sides, turn the heat to medium. Add 2–3 tablespoons of unsalted butter, along with crushed garlic cloves and fresh thyme or rosemary sprigs.
Baste the steak by tilting the pan slightly and spooning the melted butter and aromatics over the meat. This adds flavor and enhances moisture.
3. Finishing in the Oven
Transfer the skillet to an oven preheated to 450°F to finish cooking. Bake for 5–7 minutes, or until the steak reaches your desired internal temperature (see doneness guide below).
Use a meat thermometer to check for accuracy. Insert the probe into the thickest part of the steak for the most reliable reading.
4. Option 2: Reverse Sear
For an alternative method, you can reverse sear your steak. This involves slow cooking it in the oven first at a lower temperature to bring it close to your desired doneness before finishing it with a high-heat sear in a pan.
Achieving Desired Doneness
Using a meat thermometer guarantees you hit the perfect level of doneness for your steak. Here’s a quick internal temperature guide to ensure precise results:
Rare: 125°F (cool, red center)
Medium Rare: 135°F (warm, red center)
Medium: 145°F (warm, pink center)
Medium Well: 150°F (slightly pink center)
Well Done: 160°F (little to no pink)
Tip: Remove your steak from the oven 5°F before reaching your desired temperature. The internal heat will continue cooking the steak as it rests.
Resting and Serving
Rest Your Steak
Once cooked, transfer your steak to a cutting board and allow it to rest for at least 5 minutes. Resting lets the juices redistribute throughout the meat, ensuring every bite is flavorful and tender.
Slice and Serve
Use a sharp knife to slice the steak against the grain into half-inch slices. Drizzle the pan juices over the slices for extra flavor. If desired, garnish with chopped parsley or fresh herbs to finish the dish.
Serve the steak alongside your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
Pro Tips for the Perfect Strip Steak
Use the Right Pan: Cast iron is ideal for achieving a deep, caramelized crust.
Choose Neutral Oils: Canola or grapeseed oil are perfect for high-heat searing.
Experiment With Flavor: Feel free to swap thyme and garlic for other aromatics, like rosemary, sage, or lemon zest.
Serve Immediately: Steak tastes best fresh. If you have leftovers, store them in an airtight container in the fridge for up to 3 days, and reheat gently in a skillet on low heat.
Elevate Your Steak Game
Achieving the perfect steak at home is simpler than you might think, with just a bit of preparation and the right technique. Whether it’s a casual steak night or a meal to impress, mastering the New York strip steak ensures you’ll always have a reliable recipe in your cooking arsenal.
Now it’s time to roll up your sleeves and showcase your new skills in the kitchen. Grab quality steaks, season them with care, and take your meal to the next level. Happy cooking!