Sizzle time! master the art of cooking new york strip steak on stove and oven

Indulge in the culinary masterpiece that is the New York strip steak. With its rich flavor and tender texture, this cut of meat deserves the utmost care and attention when cooked. In this comprehensive guide, we will delve into the secrets of preparing a succulent and mouthwatering New York strip steak on both the stovetop and in the oven.

Choosing the Perfect Cut

The first step towards a perfect steak is selecting a high-quality New York strip. Look for a steak with good marbling, which indicates tenderness and flavor. The steak should be at least 1-inch thick for optimal cooking.

Seasoning for Success

Once you have your steak, it’s time to season it generously. A simple combination of salt, black pepper, and garlic powder will enhance the natural flavors of the meat. Let the steak rest for at least 30 minutes before cooking to allow the seasonings to penetrate.

The Searing Symphony: Cooking on the Stovetop

1. Heat Up the Pan: Heat a heavy-bottomed skillet over high heat. Add a tablespoon of vegetable oil or butter to the pan.
2. Sear the Steak: Place the seasoned steak in the hot skillet and sear for 2-3 minutes per side, or until a golden-brown crust forms.
3. Reduce Heat: Reduce the heat to medium and continue cooking for 5-7 minutes per side, or until the steak reaches your desired doneness.

The Oven’s Embrace: Finishing in the Oven

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Transfer the Steak: Remove the steak from the skillet and place it on a wire rack set over a baking sheet.
3. Roast the Steak: Roast the steak in the preheated oven for 10-15 minutes, or until it reaches your desired doneness.

Measuring for Perfection: Assessing Doneness

To ensure a perfectly cooked steak, use a meat thermometer to measure its internal temperature:

• Rare: 125°F (52°C)
• Medium-Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-Well: 155°F (68°C)
• Well-Done: 165°F (74°C)

Resting for Tenderness

Once the steak is cooked to your liking, remove it from the oven or stovetop and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

The Grand Finale: Slicing and Serving

Slice the rested steak against the grain into thin, even slices. Serve immediately with your favorite sides and a sprinkle of fresh herbs for an unforgettable dining experience.

Tips for the Perfect Steak

• Use a heavy-bottomed skillet: This will help evenly distribute heat and prevent the steak from sticking.
• Don’t overcrowd the pan: Cooking too many steaks at once will lower the pan’s temperature and prevent proper searing.
• Flip the steak only once: Constant flipping can disrupt the searing process and make the steak tough.
• Let the steak rest: Allowing the steak to rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful cut.

The Ultimate Steak Companion: Sauce and Sides

Complement your perfectly cooked New York strip steak with a flavorful sauce or mouthwatering sides:

• Sauces: Creamy horseradish sauce, chimichurri sauce, or a classic red wine reduction.
• Sides: Grilled asparagus, sautéed mushrooms, or mashed potatoes.

Frequently Asked Questions

Q: What is the best way to season a New York strip steak?

A: A simple combination of salt, black pepper, and garlic powder is a great starting point. You can also add other spices and herbs to your taste, such as paprika, thyme, or rosemary.

Q: How long should I cook a New York strip steak for medium-rare?

A: For a 1-inch thick steak, cook for 2-3 minutes per side on the stovetop over high heat, then roast in a 400°F oven for 10-12 minutes.

Q: Can I cook a New York strip steak entirely in the oven?

A: Yes, you can. Preheat the oven to 450°F and roast the steak for 15-20 minutes per pound, or until it reaches your desired doneness.