NY Strip Steak Cooking Times: Perfect Doneness Every Time

You know that feeling? The one where you’re craving a perfectly cooked ny strip steak, juicy and tender, with a beautiful caramelised crust? It’s a feeling I know well. I’ve been cooking up NY strips for years, and let me tell you, mastering the art of getting that perfect doneness is a journey worth taking. So, buckle up, because we’re diving deep into the world of NY strip steak cooking, and I’m going to share all my tips and tricks to help you achieve steak perfection every time.

(Part 1) Setting the Scene: A Love Affair with Steak

My love affair with steak started early. I can still remember my dad, a true culinary wizard, grilling a thick-cut NY strip on a hot summer evening. The scent of sizzling meat, the smoky aroma filling the air, the anticipation…it was pure magic. The moment he sliced into that steak, revealing a juicy, perfectly medium-rare centre, I knew I had to learn how to do this myself.

(Part 2) Choosing Your Weapon: The Perfect Pan

Now, every great chef knows the importance of the right tools, and for a perfect NY strip, the right pan is key. I’m a firm believer in the power of cast iron skillets. They distribute heat evenly and hold it like a champ, which is essential for that glorious sear. But don’t fret if you don’t have a cast iron skillet; a good quality stainless steel pan will do the trick just fine. Just make sure it’s heavy and sturdy, so it doesn’t warp under the intense heat.

Pre-Heating the Pan: The Crucial First Step

Here’s the thing: a hot pan is a happy pan, and a happy pan leads to a happy steak. I always preheat my pan over medium-high heat for at least 5-7 minutes, until it’s screaming hot. You'll know it’s ready when a drop of water sizzles and disappears instantly, like magic.

Oiling the Pan: A Slick Move

Once the pan is sizzling, add a tablespoon or two of a neutral oil, like vegetable oil or canola oil. These oils have high smoke points, so they won’t burn easily. Swirl the oil around to coat the pan evenly, getting it ready to embrace the steak.

(Part 3) The Steak: Your Canvas of Flavour

Now, let's talk about the star of the show – the NY strip steak. A good NY strip should have a nice marbling of fat, which will render out during cooking and infuse the steak with rich, buttery flavour. Aim for a steak that’s at least 1 inch thick, which will ensure a more even cook and prevent it from becoming overcooked on the outside and undercooked in the middle.

Pat It Dry: A Matter of Texture

Before you throw the steak into the pan, grab some paper towels and pat it dry. This is crucial for developing that crispy, golden brown crust that we all crave.

Seasoning: The Secret Sauce

Now for the seasoning – the secret weapon that elevates the flavour of your steak. I like to keep things simple with salt and freshly ground black pepper. The salt draws out moisture and helps develop a lovely crust, while the pepper adds a spicy kick. But, feel free to get creative! Add some garlic powder, onion powder, paprika, or even a pinch of cayenne pepper for a bit of heat. Season generously on both sides of the steak, ensuring it’s coated evenly.

(Part 4) mastering the sear: The Heart of the Cook

Now, we’re getting to the heart of the matter – the sear. This is where we transform a simple piece of meat into something truly special. The goal here is to create that beautiful caramelized crust, locking in all the juicy flavour and adding a delightful depth of taste.

The First Side: Sizzle and Patience

Carefully place the steak in the hot pan. You’ll hear a satisfying sizzle as it hits the oil. Resist the urge to move it around. Let it sit undisturbed for 3-4 minutes, allowing the bottom to develop a beautiful, golden brown crust.

Flip It: The Turning Point

Now, flip the steak over, giving it a gentle nudge to make sure it’s released from the pan. Repeat the searing process on the other side for another 3-4 minutes.

The Edges: Not to Be Ignored

Here’s a little secret for extra flavour and texture: Don’t neglect the edges! Tilt the pan slightly and let the steak slide down the side, searing it for 30-60 seconds on each side. This adds a nice, crisp bite and ensures that the entire steak is cooked to perfection.

(Part 5) The Finish Line: Perfect Doneness

You’ve created a beautiful, caramelised crust, but we're not done yet. Now, it’s time to cook the steak to your desired level of doneness.

The Thermometer: Your Guide to Success

To avoid overcooking and ensure a perfect result, I highly recommend using a meat thermometer. It’s a simple but essential tool that takes the guesswork out of cooking. Insert the thermometer into the thickest part of the steak, away from any bones, and use the following chart as your guide:

Doneness	internal temperature (°F)	Internal Temperature (°C)
Rare	125-130	52-54
Medium-Rare	130-135	54-57
Medium	135-140	57-60
Medium-Well	140-145	60-63
Well Done	145-150	63-66

Resting: The Key to Juiciness

Once your steak reaches the desired temperature, take it off the heat and let it rest for at least 5-10 minutes before slicing. This is a crucial step! It allows the juices to redistribute throughout the steak, resulting in a more tender, juicy, and flavourful final product.

(Part 6) The Final Flourish: Sauces and Sides

While your steak is resting, you can add the finishing touches – delicious sauces and mouthwatering side dishes that complement the flavour of the steak perfectly.

Simple Sauce Ideas

Compound Butter: Combine softened butter with aromatic herbs like rosemary, thyme, or parsley, along with a pinch of salt and pepper. Spoon this fragrant butter over the steak after resting. It adds a burst of flavour and a beautiful visual appeal. Red Wine Reduction: Simmer red wine with a bit of butter and chopped shallots for a rich, velvety sauce. The sweetness of the wine complements the savoury notes of the steak beautifully. Béarnaise Sauce: A classic pairing for steak, Béarnaise sauce is a flavourful emulsion made with clarified butter, egg yolks, vinegar, and tarragon. It adds a creamy, tangy richness that complements the steak beautifully.

Side Dish Inspiration

mashed potatoes: Creamy and comforting, mashed potatoes are a classic pairing for steak, offering a luxurious contrast in texture. Roasted Vegetables: Asparagus, Brussels sprouts, or broccoli, roasted until tender and slightly caramelized, add vibrant colour and a medley of flavours to your plate. Green Salad: A fresh and refreshing contrast to the richness of the steak, a green salad with a tangy vinaigrette adds a light and bright touch to the meal.

(Part 7) Variations on a Theme: Cooking Methods

Searing in a pan is my go-to method, but let’s explore other ways to cook a delicious NY strip.

Grilling: Outdoor Flavour

For a smoky flavour and that irresistible char, fire up the grill! Preheat it to medium-high heat, and cook the steak for 4-5 minutes per side, or until it reaches your desired doneness. Grilling imparts a unique flavour that elevates the steak to a whole new level.

Oven-Broiling: A Speedy Option

If you don't have a grill or a pan large enough, broiling is a quick and easy option. Preheat the broiler to high, sear the steak for 2-3 minutes per side, then move it to the lower rack and broil for another 4-5 minutes per side, or until cooked through.

Sous Vide: Precision Cooking

For ultimate control and consistent results, consider sous vide. This method involves sealing the steak in a vacuum bag and immersing it in a water bath set to the precise temperature for your desired doneness. Sous vide delivers incredibly even cooking and unparalleled tenderness.

(Part 8) The Great Steak Debate: Rare vs. Well Done

This is where opinions start to differ. I’m a firm believer in medium-rare, but everyone has their preferences. There’s no right or wrong answer when it comes to doneness, it’s all about personal taste.

Rare: For the Bold

Rare steak, with its bright red centre, is a testament to boldness and a preference for a raw, almost metallic flavour. It’s the most tender and juicy, but it’s not for everyone.

Medium-Rare: The Golden Mean

Medium-rare is my sweet spot. The rosy-red centre is still juicy and tender, but the flavour has developed more than rare, offering a perfect balance of tenderness and taste.

Medium: A Safer Choice

Medium steak, with its brown centre, is a safe choice for those who prefer a more cooked steak. It’s still juicy and tender, but a bit firmer than medium-rare.

Medium-Well: On the Borderline

Medium-well steak is on the borderline between medium and well-done, with a grey-brown centre. It’s firm, and you’re starting to lose some of the juiciness that makes steak so desirable.

Well Done: A Matter of Taste

Well-done steak, with its completely cooked-through, brown-grey centre, is the firmest and driest. It’s a matter of taste, and for some people, it’s the only way to enjoy steak.

(Part 9) FAQs: The Steak Secrets Revealed

Q: Can I use a frozen steak?

A: It’s possible to cook a frozen steak, but it’s best to defrost it in the refrigerator for a few hours or overnight before cooking. This ensures that the steak cooks evenly and doesn’t become tough.

Q: What if I overcook the steak?

A: Don’t panic! A slightly overcooked steak is still edible, but it will be less tender. To soften it up, add some butter or sauce while it’s resting.

Q: Can I use any type of steak for this recipe?

A: While NY strip is a great choice, other cuts like ribeye, sirloin, or even flank steak can be used. Just adjust the cooking times accordingly.

Q: What is the best way to store leftover steak?

A: Wrap the leftover steak tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Q: How do I know if the steak is done?

A: A good indicator is the colour of the juices that run out when you press on the steak. Rare steak will have clear juices, medium-rare will have pink juices, medium will have slightly pink juices, and well-done will have brown juices.

(Part 10) Conclusion: The Final Bite

So, there you have it. The secrets to cooking a perfect NY strip steak are all about understanding the process, from choosing the right cut and preheating the pan to mastering the sear and resting the steak. Now, you’re ready to take on the world of steak cooking with confidence. Go forth and conquer! Enjoy the journey to culinary perfection, and remember, if you ever have any questions, don’t hesitate to ask for help or advice. Happy cooking, and happy eating!