How to Cook New York Steak
If you are looking for the best way on how to cook New York steak, then read on! This article will show you some of the more popular ways on how to cook New York steak on both the grill and on the stove. The choice is really up to you. Some ways are easier than others, but either way will work great for that perfect piece of meat. So, let’s get cooking.
A New York Strip is usually a very popular cut of steak cooked on the grill. It’s a great boneless, beefy cut that’s always moist, not too greasy, and almost always delicious. It’s usually cut from the flat loin of the steer and when left on the grill with the loin, basting, and the bone attached, it’s called a flank steak. For an absolutely perfect cast iron skillet steak, make sure you slice it as thinly as possible without having it get lost on the grill – this takes a lot of practice.
One of my absolute favorite ways on How to Cook New York Steak on the stove is done on a cast-iron skillet.
There are a couple of ways to do this, but if you have never done it before, I recommend doing it in two separate pans. First, on one side of the skillet, put your steak on top of the hot skillet with the fat on. On the other side, use your other hand to flip.
To check for doneness, I like to use a food thermometer, which is about four or five inches tall and works on digital timers. The idea behind using a food thermometer is that it will give you the appropriate cooking temperatures for what you’re cooking, which is a lot different than using a traditional thermometer that sticks to the meat or other parts of the food at various degrees Fahrenheit. A traditional thermometer, by the way, can even give you inaccurate readings because the scale can get so messed up over time.
When flipping a steak on the skillet, I normally want to try and flip it using just my index finger.
It’s really not that difficult, just hold the steak directly on the hot skillet with your thumb and forefinger until it begins to turn brown and then turn it over. Now, since I’m using a cast-iron skillet steak, this might take me a bit more time than what you’re going through cooking a beef roast, but not overly long. After it’s turned out to be perfect, I let it rest for five minutes or so. If you try to flip it after it’s rested, it will slide off easily. However, if you carefully flip it using your index finger, the steak will cook evenly all the way through.
Now, when it comes to actually cooking your New York steak, I prefer to use a steak thermometer to measure the internal temperature of the meat. Using this type of meat thermometer allows me to see the inner steaks without touching them with my fork or my finger. The good thing about using a steak thermometer, other than the fact that it gives you the exact internal temperature of the meat, is that it also has an external digital display, which I find very helpful. In fact, this is one of the reasons why I like to use one – because if I’m cooking a big cut, I can monitor the temperature right outside of the steak on the other side.
Now, the next step is actually cooking your steak – and this is something that I actually enjoy.
Usually, when I cook a steak, I let it sit for a few hours in my kitchen and then try to remove the steak from its foil or aluminum sheet (the easiest way). This results in a meatloaf-like centerpiece that barely maintains its shape once placed in the oven. Since I don’t care too much about maintaining my steak’s shape, I prefer to cook it in a cast-iron skillet. Cast iron skillet steaks are great because they have a higher cooking surface that allows for even cooking and more even distribution of heat. It also gives better texture and flavor than its foil counterparts.
To cook New York steak on a cast-iron skillet, simply set the skillet over medium heat and add some oil. If necessary, insert a lid to provide even cooking. Allow the steak to cook until it is almost completely done. It should take around three minutes. Once done, remove the steak from the skillet and allow it to rest for about five minutes. Then, slice and serve.