How To Make New York Strip Steak Tender In Oven – The Only Guide You’ll Ever Need!

Indulge in the exquisite flavor and tenderness of a perfectly cooked New York strip steak, prepared right in the comfort of your own kitchen. This comprehensive guide will unveil the secrets to achieving a succulent and juicy steak that melts in your mouth. Embark on this culinary journey and discover the art of transforming a tough cut into a tender masterpiece.

Understanding the New York Strip Steak

The New York strip steak, also known as a strip loin steak, is a flavorful cut from the short loin of the cow. It is characterized by its lean texture and intense beefy flavor. However, due to its lack of marbling, it can sometimes be tough if not cooked properly.

The Secret to Tenderness: Dry Brining

Dry brining is a technique that involves seasoning the steak generously with salt and letting it rest uncovered in the refrigerator for several hours or even overnight. This allows the salt to penetrate deep into the meat, breaking down the muscle fibers and enhancing its tenderness.

Dry Brining Instructions:

1. Remove the steak from the refrigerator 1 hour before cooking to bring it to room temperature.
2. Liberally sprinkle salt all over the steak, using about 1 teaspoon per pound.
3. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 4-12 hours.

Marinating the Steak

Marinating the steak in a flavorful liquid can further enhance its tenderness. A simple marinade made with olive oil, garlic, herbs, and spices will infuse the meat with moisture and flavor.

Marinating Instructions:

1. Combine olive oil, minced garlic, chopped herbs, and spices in a bowl.
2. Place the steak in a resealable bag and pour the marinade over it.
3. Seal the bag and refrigerate for at least 2 hours, or up to overnight.

Choosing the Right Cooking Method: Oven Roasting

Oven roasting is an ideal cooking method for New York strip steaks as it allows for precise temperature control and even cooking.

Oven Roasting Instructions:

1. Preheat the oven to 450°F (230°C).
2. Season the steak with additional salt and pepper.
3. Heat a cast iron skillet or oven-safe pan over high heat.
4. Sear the steak for 2-3 minutes per side to create a flavorful crust.
5. Transfer the steak to a wire rack set over a baking sheet.
6. Roast in the oven for 10-15 minutes, or until the internal temperature reaches your desired doneness.

Resting the Steak

Resting the steak for 10-15 minutes before slicing and serving is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.

Slicing the Steak

Slice the steak against the grain to break down the muscle fibers and make it easier to chew.

Serving the Steak

Serve the perfectly cooked New York strip steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a creamy sauce.

Tips for Extra Tenderness:

• Use a meat tenderizer to break down the muscle fibers.
• Marinate the steak in a mixture of acidic ingredients, such as lemon juice or vinegar, to further tenderize it.
• Cook the steak to a lower internal temperature to prevent it from becoming tough.
• Let the steak rest for a longer period of time to allow the juices to fully redistribute.

In a nutshell: Elevate Your Culinary Skills

Mastering the art of making New York strip steak tender in the oven is a culinary accomplishment that will elevate your cooking skills and impress your guests. By following the techniques outlined in this guide, you can transform a tough cut into a tender and flavorful masterpiece that will delight your taste buds.

Answers to Your Questions

Q: How long should I dry brine my steak?
A: For optimal tenderness, dry brine your steak for at least 4 hours, but up to 12 hours.

Q: Can I marinate my steak for longer than overnight?
A: While marinating for extended periods can enhance flavor, it is not recommended to marinate steak for more than 24 hours as the acids can start to break down the meat.

Q: What is the best internal temperature to cook my steak to?
A: The ideal internal temperature depends on your preferred doneness. For a rare steak, aim for 125°F (52°C), medium-rare 130°F (54°C), medium 135°F (57°C), medium-well 140°F (60°C), and well-done 145°F (63°C).