Learn How To Cook The Perfect New York Strip Steak In Your Pan! (3 Simple Steps)

Indulge in the delectable experience of perfectly pan-seared New York strip steak, a culinary masterpiece that tantalizes taste buds and satisfies cravings. This detailed guide will empower you with the knowledge and techniques to achieve a mouthwatering steak that rivals the finest steakhouses.

Selecting the Perfect New York Strip Steak

• Grade: Opt for USDA Prime or Choice grade steaks for optimal flavor and tenderness.
• Thickness: A 1-1.5 inch thick steak will provide an ideal balance of sear and doneness.
• Marbling: Look for steaks with a moderate amount of marbling, which contributes to juiciness.

Preparing the Steak for Pan-Searing

• Season generously: Season the steak liberally with salt and black pepper, allowing it to rest for at least 30 minutes before cooking.
• Bring to room temperature: Remove the steak from the refrigerator 30-60 minutes before cooking to ensure even cooking.
• Pat steak dry: Use paper towels to remove excess moisture from the steak’s surface, promoting a better sear.

Choosing the Right Pan

• Cast iron or stainless steel: These heavy-bottomed pans retain heat exceptionally well, creating a perfect sear.
• Size: Select a pan large enough to accommodate the steak without overcrowding.

Searing the Steak to Perfection

• Heat the pan: Preheat the pan over medium-high heat until a drop of water sizzles and evaporates instantly.
• Add oil: Add a high smoke point oil, such as canola or grapeseed oil, to prevent burning.
• Sear the steak: Carefully place the seasoned steak into the hot pan and sear for 2-3 minutes per side, or until a deep golden-brown crust forms.

Cooking the Steak to Your Desired Doneness

• Rare (125-130°F): Cook for 2-3 minutes per side, with an internal temperature of 125-130°F.
• Medium-rare (130-135°F): Cook for 3-4 minutes per side, with an internal temperature of 130-135°F.
• Medium (135-140°F): Cook for 4-5 minutes per side, with an internal temperature of 135-140°F.
• Medium-well (140-145°F): Cook for 5-6 minutes per side, with an internal temperature of 140-145°F.
• Well-done (145°F+): Cook for 6-8 minutes per side, with an internal temperature of 145°F or higher.

Finishing the Steak

• Rest the steak: Remove the steak from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
• Slice against the grain: Use a sharp knife to slice the steak against the grain, which makes it easier to chew.

Enhancing the Flavor

• Compound butter: Top the steak with a compound butter made from your favorite herbs, spices, or garlic.
• Sauce: Serve the steak with a classic sauce, such as béarnaise, chimichurri, or peppercorn sauce.
• Sides: Pair the steak with roasted vegetables, mashed potatoes, or a crisp salad.

In a nutshell: Elevate Your Culinary Skills

Mastering the art of pan-searing New York strip steak is a culinary achievement that will elevate your home cooking game. With the techniques outlined in this guide, you can consistently create mouthwatering steaks that will impress your friends and family. Experiment with different seasonings, sauces, and sides to discover your own culinary masterpiece.

Frequently Asked Questions

Q: What is the best oil to use for pan-searing steak?
A: High smoke point oils, such as canola, grapeseed, or avocado oil, are ideal for pan-searing steak.

Q: Should I season the steak before or after cooking?
A: Season the steak generously before cooking to allow the flavors to penetrate deeply.

Q: How do I know when the steak is cooked to the desired doneness?
A: Use a meat thermometer to check the internal temperature of the steak. Refer to the guide in the “Cooking the Steak to Your Desired Doneness” section for specific temperatures.