New York Strip Steaks (also called Strip steak New York Strip, or NY Strip) bathed in harissa butter are juicy, buttery tender and dripping with flavor in every caramelized, charred crust bite! it requires minimal seasonings and simple prep!
New York Strip Steak is a popular cut of beef because it’s SO easy to cook, richly beefy, and always melt-in-your mouth tender wrapped in its signature smoky, caramelized, charred crust. This recipe will teach you how to make the best Strip Steaks with a few simple seasonings, compound butter and the option to either grill the steaks OR pan-sear in a hot skillet and finish in the oven. Use these cooking methods with any seasonings you like or I highly recommend my sensational ground cumin, sweet paprika, salt and pepper spice rub and spicy, garlic, lemon infused harissa butter for the ultimate restaurant-fabulous steak experience. And the best part of this New York Strip Steak recipe? It’s SO easy with practically zero clean up! Season, rest, then grill – that’s it! Serve your NY Strip Steaks with your favorite sides like cucumber tomato salad, twice baked potatoes and fruit salad and enjoy the flood of compliments!
I love grilling steak outdoors in the summer and sizzling in a hot cast iron skillet in the winter. If you also love steaks, check out: sirloin steaks with Cajun Butter, marinated flank steak, carne asada, street tacos, mojo steak tacos, steak fajitas, Cajun steak, classic steak kabobs, Brazilian steak kabobs, etc. and oof course this brand new strip steak recipe!
This is a detailed guide all about NY Strip Steak, detailing how to choose NY Strip Steak, How to grill or pan-sear, the best temperature to cook NY Strip Steak, and expert tips and tricks. If you wish to skip directly to the recipe, use the “Jump To Recipe” button at the top of the post.
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WHy make this NEw York Strip Steak recipe
This New York Strip Steak recipe is one of my husband’s and my absolute favorite steak recipes to date. We grilled it, pan seared it and oohed and awed over it every time. Not only is NY Strip Steak naturally tender and the ideal size for fast cooking, this recipe bolsters it with hypnotic flavor. Here’s why you’ll love this Strip Steak recipe:
- Flavor packed with a simple yet complex tasting spice rub- the recipe tastes 1000X better than the photos! The Strip Steak is enveloped in an easy spice rub that boasts tantalizing rich notes of earthy, warm, citrusy ground cumin, vibrant, sweet, Hungarian paprika, salt and pepper. The rub creates a smoky, robust, charred crust just begging to be bathed in the spicy, lemon laced harissa butter. The butter adds the supreme WOW factor and is so extravagantly delicious, you’ll want to bath everything in it (veggies, potatoes, eggs, etc.!)
- Second only to its superb deliciousness, is how simple NY Strip Steak is to make! New York Strip Steak is ideal for an easy dinner or entertaining because it literally takes minutes of hands-on prep. To make, just whisk the seasonings together, rub them all over the steaks, let the steak rest, then cook. While you’re waiting for the steaks to rest, you’ll whisk the harissa butter ingredients together and wrap in plastic wrap. Done and done!
- Cooking New York Strip Steaks is foolproof with these easy-to-follow instructions. Cooking NY Strip is easy both on the grill and in the oven. It’s about picking the right cut of steak, generously seasoning the steak (just use my recipe!) and not overcooking the steak. With my step-by-step instructions and a meat thermometer, your Strip Steaks will emerge second to none!
- Cleanup will take you minutes! Sometimes dishes can take as long as making the recipe – but not with this New York Strip Steak recipe! It allows you to spend time with family and friends – and not in the kitchen. The only cleanup you’ll have is the seasoning and butter bowl – that’s it!
- Perfect for every occasion. NY Strip is a favorite cut of steak and is always a crowd pleaser. It’s gourmet enough for grilling for special occasions such as Father’s Day, Memorial Day, 4th of July, etc. or cooking indoors when it’s cooler for Mother’s Day, Valentine’s Day, etc. but is also simple enough for an everyday dinner.
What is New York Strip Steak?
New York Strip Steak is a popular cut of steak (and my husband and my favorite) because it’s rich, super tender, easy to cook, cooks up quickly and more economical than ribeye or filet mignon. So, what exactly is it?
- What cut of meat is NY Strip? The Strip Steak is a cut of beef taken from the short loin of a cow, that runs along the backbone, behind the ribs. The short loin contains both the top loin and tenderloin. The tenderloin is where filet mignon steaks come from, and the top loin is where strip steak comes from. Strip Steak is usually boneless, but when the bone is left intact, it connects the strip loin and tenderloin through the short loin, becoming T-bone and porterhouse steaks.
- Is Strip Steak tender? Yes, NY Strip Steak is incredibly tender, juicy, and lean, but not quite as tender as ribeye or a tenderloin. It’s rich in marbling and tenderness because the short loin is one of the least worked muscle groups that bares hardly any weight. The steak also benefits from insulating fat along the edges which helps keep it tender as it cooks.
- What does NY Strip Steak taste like? It boasts rich, beefy flavor, without being overly fatty. As discussed above, it’s also supremely tender.
- What other names is New York Strip Steak known as? It is also referred to as New York steak, New York strip, NY strip steak, Manhattan, Kansas City strip, strip steak, strip loin steak, strip loin, top loin steak, the Delmonico steak cut, Omaha Strip, contre-filet, club steak and ambassador steak.
- Where did NY Strip get its name? The New York Strip Steak is named after the city it originated in, dating back to 1837 and a restaurant known as Delmonico’s in Manhattan, NYC. When the restaurant opened, it featured a gourmet steak on the menu, “Delmonico steak,” cut from the short loin of the steer. This juicy tender steak gained fame from all over the country and pretty soon people simply referred to it as “New York Strip Steak.”
- What does New York Strip look like? Strip Steaks are mostly rectangular with a slightly tapered edge. The meat is surrounded by fat and well marbled throughout with a fine-grained texture.
- How much does New York Steak weigh? Strip steak can be cut into a variety of thickness by your butcher, anywhere from 3/4-inch up to 2 inches, so the weight can vary. But generally, a single steak weighs around 12-16 ounces.
- What’s the Nutritional Value of a New York Steak? A 6-oz portion packs in 320 calories, 12 grams of fat, 50 grams of protein, 3.2 milligrams iron, and 9 milligrams zinc.
- Does Strip Steak need to be marinated? No! The main reasons to marinate steak before cooking is to add flavor and tenderness. NY Steaks are already flavorful and tender. Marinating the steak will mask the natural, robust beefy flavor.
IS NEW YORK STRIP A GOOD STEAK?
Yes! New York Strip is one of my all-time favorite cuts of beef, sizzling hot off the grill or skillet. It boasts the magical combination of big beefy flavor and swoon-worthy tenderness without having to wade through inedible fat. It’s the quintessence of minimal effort, maximum reward. It’s hard to go wrong with a Strip Steak, when all it needs is simple seasonings and a hot sear to achieve that crisp, caramelized crust and pink, juicy medium-rare center. Here is what makes NY Strip so good:
- Easy to cook: unlike filet mignon, which is super thick, or ribeye, which consists of more than one muscle group (so it’s challenging to get a consistent doneness), or skirt steak, which isn’t uniform in shape, New York Strip Steak is easy to cook up quickly and evenly with just high heat, whether pan searing, grilling or broiling. You don’t need any sort of fancy cooking techniques to achieve the perfect crispy seared crust and juicy center every time.
- Big beefy flavor: New York Strip boasts intense beefy flavor that can be seasoned as simply as just salt and pepper. No marinades, just beefy goodness.
- Tender: the steak is naturally tender due to the lack of tough connective tissue, and therefore shines with a quick sear on the outside that keeps your NY Steak melt-in-your-mouth through and though without chewy pockets. The steak is slightly less tender than the filet mignon, but it generally has better marbling and marbling = flavor. Some even prefer the tenderness level to filet because it has more of a solid chew.
- Finely marbled: the finely marbled fat melts during cooking, resulting in superior flavor and juicy tenderness. The steak is void of thick pockets of fat that won’t melt during quick cooking.
- Boneless: this means it’s easier to cook evenly and less expensive. It’s also easy to slice into thin, juicy slices to serve up next to your favorite sides or add to salads, sandwiches or stir fries.
New York Strip vs Other steak cuts
- Which is better, New York Strip or Ribeye? New York Strip is one of the tastiest steaks you can find, just not quite as tasty as succulent, smooth Ribeye. New York Steak has less marbled fat than Ribeye, which means it’s slightly less tender, smooth and rich tasting. New York Strip is still an excellent choice at a lower price point and healthier because it has less fat.
- Which is better, filet mignon or NY strip? This comes down to personal preference. New York Strip Steak has richer marbling which means it is richer and deeper in flavor. If you prefer a thick, softer cut of beef that’s not quite as beefy, filet mignon is the answer.
- Which is better, New York Strip or Top Sirloin? Top sirloin steak is often called the “weeknight steak” because it’s tender and flavorful, just not as tender and flavorful as NY Strip, but is affordable enough to enjoy any night of the week. Top sirloin is less expensive than NY Strip because it doesn’t have as much marbling, but it still has enough to provide big beefy flavor.
HOW TO PURCHASE AND STORE NY STRIP
- Is NY Strip expensive? Strip Steak is a high end cut of beef due to its rich marbling which equals flavor, tenderness and juiciness. It’s one of the most popular cuts at top quality steakhouses, but is more affordable than high end cuts such as filet mignon or ribeye. The USDA assigns grades to beef by analyzing the cut’s tenderness, juiciness and flavor. USDA Prime is very high end and will cost the most per pound. USDA Choice is still high quality, but it costs less per pound than Prime because it has less marbling.
- What should I look for when buying New York Strip? You can purchase NY Strip Steaks either boneless or bone-in, but for this recipe, we are using boneless. Look for steak that is bright in color with the most even marbling because marbling = flavor and tenderness. Look for steak that is at least 1-inch thick. I favor about 1 ½ inches. This thickness yields the ideal caramelized crust while the interior remains juicy medium rare.
- What grade of beef should I buy? Select PRIME or CHOICE cuts of steak. Prime beef is the most superior in all three categories because it has more marbling. It can be difficult to locate Prime Cuts at your local grocery store (usually reserved for restaurants and hotels), but I have been successful finding it at Costco. Ask your butcher if they sell Prime Cuts or if they can get them for you. Choice beef is also high quality, but boasts less marbling than Prime. It is still tender, juicy and flavorful especially when not over cooked, and definitely is a great choice as well. This recipe uses a compound butter which will help make up the difference if you use Choice vs Prime.
- How much NY Steak do I need per person? The general rule of thumb is to allow 8 oz. of steak per person, so an average Strip Steak weighing in at 12-16 ounces can serve 1-2 people. Many individuals, however, can easily consume one steak without any problem so you will need to take into consideration the appetite of your eaters (adults/children) and what sides you are serving with the steak.
- Where to buy New York Strip Steak? Strip Steak is widely accessible and should be easy to find at any grocery store. It is located in the beef section or at the butcher counter. You can also purchase grass fed and aged steaks for a higher price from retailers such as Omaha Steaks, Kansas City Steaks, etc.
- How do I store raw Strip Steak? Uncooked steak should be stored in the refrigerator in its packaging until ready to use or transferred to a freezer bag with all excess air squeezed out. Store in packaging for up to three days.
- How do I store cooked NY Steak? Cooked Strip Steak should be stored in the refrigerator in an airtight container for up to five days. The steak can also be frozen in an airtight container with excess air squeezed out or vacuum-sealed to prevent freezer burn. Frozen cooked steak is good for up to three months.
New York strip steak recipe INGREDIENTS
You can cook Strip Steak with just oil, salt and pepper, but for the best Strip Steak recipe of your life, I highly suggest following this recipe. (Full measurements at the bottom of the post in the recipe card).
For the steak:
- New York Strip Steak: the recipe calls for 2 steaks, but you can scale the number up or down by using the arrows next to the servings in the recipe card depending on your needs. This will automatically scale the seasonings/butter measurements.
- Oil: helps the steaks retain moisture, helps the seasonings adhere and prevents the meat from sticking to the grill or pan. Make sure to use a neutral, high smoking point oil such as vegetable oil, canola oil or grapeseed oil because the steaks will be cooked at HIGH heat. Please do NOT use olive oil. Olive oil has a lower smoking point, around 400 degrees F, which means that overheating will not only smoke you out but can adversely impact its flavor and produce low levels of harmful compounds due to the high antioxidant content in the oil.
- Ground cumin: is warm, earthy, nutty, with a hint of both sweet and bitter and and edge of citrus. Its earthiness pairs beautifully with the sweet paprika and spicy compound butter.
- Sweet paprika: is not the same as regular, smoked or hot paprika. Sweet paprika is made of red bell peppers without any additional chili peppers and adds sweet, vibrant, warming notes to compliment the somewhat sour ground cumin and spicy harissa butter. You may be able to find it at your grocery store but more likely Amazon is the way to go.
- Kosher Salt: is a must for steaks because it aids in dry brining because its large texture doesn’t clump like table salt. I recommend Diamond Crystal brand kosher salt. You will want to use ¾ teaspoon kosher salt for every 1 pound of steak. To calculate, add the steak ounces together then divide by 16( (to get the weight in pounds) then multiply the pounds of steak by .75. For example, if you have two 14 ounce steaks: 14+14=28/16= 1.75x.75=1.3 teaspoons.
- Pepper: this recipe calls for freshly cracked pepper which is exactly what it sounds like. Grind the pepper until it measures 1 teaspoon. If you are using finely ground pepper, you will need to use about half as much.
for THE compound BUTTER:
The harissa compound butter melts over the hot Strip Steak and drenches each bite with buttery, juicy, smoky, spicy goodness. For the butter you will need:
- Butter: use unsalted butter so you can salt to taste. You don’t want to ruin your NY Steak by making it too salty!
- Harissa paste: is a hot chili paste made from spicy red chilies and often includes garlic, cumin, coriander, and caraway seeds. It is spicy, smoky, a bit tangy and earthy with more deep, complex flavor than just chili paste.
- Where to buy harissa: your grocery store may or may not carry harissa. This is the exact one I used for this recipe (from Amazon). There are quite a few harissa options to choose from on Amazon, so make sure to check the label. Authentic tasting harissa will not just contain chili peppers, garlic and olive oil but should also contain spices (cumin, caraway, cardamom) and hopefully lemon juice. Also, make sure you are purchasing hot harissa and not sweet or mild. If the brand doesn’t specifically say hot or mild, then it is likely hot. If you need another reason to buy harissa, check out my favorite harissa chicken recipe.
- Lemon zest: brightens the butter and cuts through the heat.
- Mint: it’s not the end of the world if you don’t add it, but you will love the subtly sweet taste and cool sensation paired with the earthy cumin.
- Chives: are meant for steak! They taste like mild onion with a slight garlicky note but they are actually classified as an herb verses an onion. When purchasing chives, look for plump green stems without brown spots or wilting
STRIP steak RECIPE VARIATIONS
One you have the technique down for cooking New York Strip Steaks, you can go rogue and create all sorts of variations. Here are a few to try:
- Use garlic butter. Swap the harissa butter for 3 tablespoons room temperature butter and 3 smashed garlic cloves. Add them when the recipe calls for harissa butter.
- Use herb compound butter. Swap the harissa butter for a simple compound butter made with butter, 1 tablespoon herbs such as any combo of chives, parsley, thyme, oregano etc., 1 teaspoon lemon zest and 1 teaspoon Dijon mustard.
- Add dipping sauce. Instead of the harissa butter, pair the steak with barbecue sauce, horseradish sauce, Béarnaise sauce, mushroom sauce, peppercorn sauce, red wine sauce, balsamic reduction, mustard sauce, blue cheese sauce, chimichurri, salsa verde and of course, good old steak sauce.
- Use different seasoning. I am obsessed with this spice rub, but you can also experiment with different seasonings like the one I use in my sirloin steak, barbecue brisket and ribs recipe, or Fajita seasonings, or Asian inspired seasonings such as Chinese 5 Spice, ginger and garlic.
- Use different types of wood. If you have a charcoal grill, you can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the grilled steak.
Should I trim New York strip steak before cooking?
Yes. NY Strip Steaks come with a band of fat around the steak, with a thicker band on one side. The thick band is too thick to benefit the steak and can cause flare ups when grilling. More importantly, the fat will shrink faster than the meat when cooking, which can cause the fat to fold or compress the meat, squeezing out valuable juices and impeding an even sear.
You will want to trim the thick band down to pretty thin, about ⅛ to ¼-inch thick. The easiest way to do this is to look to the corner of the steak to find a chunk of fat and grab hold of it. Use the fat like a tab and pull away from the steak. It should separate from the steak as you pull away and downward, leaving only a thin layer of fat behind. If this method doesn’t work for you, slice the fat off with a sharp knife, taking care you don’t cut into the meat. Don’t worry about getting it too even.
HOW TO GRILL NEW YORK STRIP STEAK
New York Strip Steak is one of the easiest cuts of steak you can cook and is even called “the ultimate griller’s steak,” because it cooks super quickly and evenly. A bit of seasonings, a hot grill and a meat thermometer are all you need for a beautifully tender inside with a caramelized crust. Here’s how to grill NY Strip:
- Let the steaks rest at room temperature for at least 40 minutes before grilling. You will use this time to trim the steaks of excess fat and season the steaks.
- Pat the steaks dry, rub them with a high smoking point oil, followed by the spice rub.
- Make the compound butter while the steaks are resting. Mix all of the harissa butter ingredients together in a medium bowl. Transfer the butter mixture to a piece or plastic wrap. Form it into a log as your roll up the plastic wrap. Refrigerate until semi-firm (about 45 minutes) or until ready to use.
- Heat the grill to high-heat, about 600 degrees F, clean and grease the grates.
- Grill the steaks on the hot grill until slightly charred on the first side, about 4-5 minutes.
- Flip the steaks over, over and continue to grill until the steaks reach desired temperature, about 3-5 more minutes, for medium-rare.
- Remove the steaks from the grill, and top with the harissa butter.
- Let the steaks rest for 10 minutes before serving.
How to cook New York Steak on the Stove to oven
No grill, no problem! For the pan-sear to oven method, make sure your butter is at room temperature so it melts easily. Here’s how to cook a Strip Steak perfectly indoors:
- Let the steaks rest at room temperature for at least 40 minutes before grilling. Use this time to trim the steaks of excess fat and season the steaks. Preheat the oven to 275 degrees F the last 10 minutes or so of resting.
- Pat the steaks dry, rub them with a high smoking point oil, followed by the spice rub.
- Make the compound butter while the steaks are resting. Mix all of the harissa butter ingredients together in a medium bowl- that’s it! You don’t need to form it into a log and refrigerate because we want the butter at room temperature so it melts upon contact with the sizzling skillet.
- Preheat a cast-iron skillet for several minutes over HIGH heat until smoking. Add 1 tablespoon vegetable oil.
- Add the steaks to the hot skillet and let them sear until golden brown, about 3-4 minutes. DON’T touch the steaks during this time so they can achieve the crispy, golden exterior.
- Flip the steak add remove from heat. Add about ¾ of the compound butter and baste the steaks with the melted butter for 45 seconds.
- Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the thickest part reads 130 degrees F for medium-rare, about 5 to 7 minutes.
- Remove the steaks to a plate and pour the melted butter over top. Let the steaks rest for 5-10 minutes before serving. For extra spicy steak, top with additional butter.
Temperatures For the best New York Steak
The best way to ensure the most succulent, juicy NY Strip Steak every time is to check the temperature with an instant read probe style thermometer so you don’t overcook it. I personally like my steak cooked medium-rare to medium. These temperatures create the juiciest steak because the moisture inside the steak can’t escape at these low of temperatures. I don’t recommend cooking your Strip Steak above 150 degrees, as it will become tough, dry and chewy.
Use the below temperature chart to gauge your steaks doneness. To check the temperature, insert the probe of an instant read meat thermometer into thickest part of the steak. You want the temperature to register 5°F lower than the desired doneness temperature because the steaks will continue to cook and rise in temperature (carryover) while resting.
|Steak Doneness||Remove from Heat at this Temperature||Final Cooked Temperature|
|Rare||120 to 125°F||125 to 130°F|
|Medium||135 to 140°F||140 to 145°F|
|Medium well||145 to 150°F||150 to 155°F|
NOTE: The USDA recommends steaks and roasts be cooked to 145°F and then rested for at least 3 minutes for safety.
How to cook New York Strip Steaks to the ideal temperature every time?
There are so many variables when cooking NY Steak such as the thickness of your steak, the heat of your grill or skillet, your type of skillet, and your desired level of doneness – each will all impact the time it takes to cook your steak. To eliminate the guesswork and guarantee perfectly cooked, juicy steak every time, invest in an instant read meat thermometer.
You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again! Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c ) and you leave it in the steak while it cooks, whether on the stove, grill or oven.
The digital thermometer allows you to set the desired temperature for each of the two probes and an alarm will set as soon as it reaches the set temperature – so walk away and be rewarded with perfectly cook NY Strip every time!
Tips For Cooking the Best New York Steak
- How do I tenderize my NY Strip Steaks? The best way to tenderize your NY Steaks is to season them at least 40 minutes before cooking, up to 48 hours uncovered in the refrigerator. The kosher salt acts like a dry brine, breaking down the cell proteins so they can no longer contract when cooking which allows the cells to hold onto more water resulting in juicier beef. You can read more about how dry brining deeply seasons, tenderizes and helps promote a golden crust in my grilled sirloin steak post.
- How long should you let a NY Steak sit out before cooking? Let the Strip Steaks rest on the counter at room temperature for at least 30 minutes (60 minutes is ideal) before cooking or grilling. The closer the steak is to your final temperature before cooking, the more evenly it will cook, otherwise, you can end up with cold spots or an overcooked exterior and cold interior. Bringing the steak to room temperature also relaxes the cold muscle fibers so they release natural moisture which is then reabsorbed into the muscle for juicier results (otherwise the moisture stays trapped in the fibers).
- What is the best way to season a New York Strip Steak? You don’t need to over-do the seasonings because NY Steak is a beefy, satisfying cut of beef. You absolutely need kosher salt to 1) add flavor (a steak can be seasoned with a plethora of seasonings and still taste bland without enough salt, 2) tenderize the steak by helping to break down the proteins and muscle fibers in the meat so they can no longer contract, and 3) create a golden crust by drawing out moisture resulting in a quicker Maillard reaction and crispier crust. Pepper or another type of chili pepper is also crucial for flavoring. Add other desired seasonings in quantities that still let the natural flavor of the steak shine.
- When should I season a Strip Steak? There is an in-depth scientific answer, but in short, if you have the time, season the steak at least 40 minutes before cooking, up to overnight. If you have less than 40 minutes, it’s best to let the steaks rest for 30 minutes without seasoning and then season the steaks immediately before cooking or else they can become dry.
- What pan is best to cook steak in? Use a cast iron skillet for the best caramelized crust. A cast-iron skillet becomes screaming hot and retains heat extremely well, two factors needed to sear the exterior to a crispy, golden crust, while also cooking the interior to juicy perfection.
- How hot should the grill or skillet be to cook NY Steak? Get your grill or skillet hot, hot, hot! New York Strip Steak should be cooked at high heat so it can quickly sear on the outside and stay tender and juicy on the inside. Plan on anywhere upwards of 600 degrees F for the grill and a smoking hot skillet cranked to high heat for the skillet. For the grill, heat the grill with the lid closed cranked to the maximum high temperature so it can achieve temperature more quickly; plan on 10-15 minutes. For the skillet, plan on heating the skillet for at least 5 minutes until smoking. Don’t add the steak until the grill or skillet is hot or you won’t achieve the coveted crispy crust.
- Pro tip: Do not rest steaks in the cast iron pan after cooking. Transfer steaks to a plate as soon as they are finished cooking, otherwise, they will continue to cook in the skillet off-heat resulting in overcooked, tough steak.
- What oil is best for cooking NY Strip Steak? Use a high smoking point oil for both grilling and for pan-searing steak. The steaks are going to be cooked at high heat, so you need an oil that won’t break down at high temperatures (unlike olive oil). It’s best to use a neutral flavored oil such as vegetable oil, canola oil, grapeseed oil, safflower oil or peanut oil. If you use a low smoking point oil, it will not only smoke you out but ruin the flavor of the steak.
- How do I make sure my steak doesn’t stick? You need a clean, well-greased, hot grill or well-seasoned cast-iron pan in order to achieve a beautiful sear and to ensure the steak doesn’t stick. Once the grill is fully heated, clean it thoroughly with a wire grill brush. Grease the grill with a high smoking point oil just when you’re ready to add the steak. Don’t grease it any earlier, or its lubricant properties won’t be as affective.
- How long do I cook Strip Steak on each side? For grilling, plan on 3 to 5 minutes per side for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes per side for medium (140 degrees F) and 8 to 10 minutes per side for medium-well (150 degrees F). When cooking on the stovetop, you’ll sear for about 3-4 minutes and then transfer to the oven for 5-7 minutes so the steaks don’t dry out.
- How do I achieve a beautiful sear on steak? First, you want your steak to be dry otherwise the moisture will steam your steak. Next, get your pan hot, hot hot! Once you add the steak to the hot grill or pan, resist the urge to touch the steak before 3 minutes. The steak needs constant direct heat to develop the intensely flavored, signature crust. If you keep moving or rotating the steak, it will brown but won’t char. When ready to flip, only do so using tongs. Don’t use a fork or you’ll lose valuable juicy juices.
- How long should a New York Strip Steak rest? After the Strip Steak is cooked, immediately transfer it to plate or cutting board so it doesn’t continue to cook. As a rule of thumb, you want to let your steak rest for at least half of its total cooking time before slicing, so at least 5 minutes in this case. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak for optimal flavor and juiciness. If you don’t allow for this calming period, valuable juices will seep out and be lost when you slice into the steak, resulting in less juicy beef.
HOW do I SLICE New York Strip STEAK?
There are three rules for slicing NY Strip:
- Slice the steak after it has rested for 5-10 minutes so it has time to reabsorb the juices that have pushed to the outside of the steak.
- Use a sharp, smooth knife, not serrated. Sharpen the knife just before slicing to create the cleanest cuts.
- Slice the steak against the grain into 1/4-inch slices. Steak has muscle fibers that that you can see running through the steak in one direction – this is called “the grain.” It is important to slice the steak across the grain (meaning the opposite direction/perpendicular to the grain) in order to shorten the fibers. This will ensure your steak is melt-in-your mouth tender instead of chewy.
HOW TO STORE AND REHEAT NY STRIP STEAK
- Storage: let steak cool to room temperature then transfer to an airtight container. Store in the refrigerator for up to five days.
- Microwave: it’s best to slice the steak before reheating so it heats evenly. Transfer sliced steak to a microwave safe plate. Microwave for 30 seconds then at 15 second intervals as needed.
- Skillet: warm sliced steak in a skillet with a drizzle of oil or a slab of butter over medium heat, stirring often until warmed through.
- Oven: transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
HOW TO FREEZE NY STEAK
NY steak freezes exceptionally well. Let steaks cool completely then transfer individual steaks to separate freezer bags and squeeze out any excess air to prevent freezer burn. Freeze for 2 to 3 months.
CAN I MAKE NEW YORK STEAK AHEAD OF TIME?
Yes, please do! New York Strip Steak is best if spice rubbed and refrigerated for up to 48 hours. When it comes time to cook, let rest at room temperature for 60 minutes then cook.
CAN I MEAL PREP STRIP STEAK?
Yes! Strip Steak makes fantastic meal prep or leftovers if not initially overcooked. If you are cooking steak specifically to reheat later then consider cooking it slightly less than your desired doneness because it will cook a little more when reheated. See a couple sections below for all sorts of ways to leftover steak.
WHAT GOES WITH NY STRIP STEAK?
NY Strip Steak pairs well with pretty much everything from salad to pasta salad, to potatoes rice to fruit. We particularly love serving steak with our favorite backyard barbecue foods in the summer and our favorite comfort foods in the winter.
Here are some of our favorite sides to serve NY Steak:
- Potluck Favorite Sides: Grilled Corn on the Cob, Loaded Potato Salad, Italian Tortellini Salad, Bacon and Pea Pasta Salad, Broccoli Bacon Salad, watermelon and Cornbread.
- Comforting Sides: Baked Mac and Cheese, Mushroom Risotto, Parmesan Risotto, Rice Pilaf, and Mushroom Asiago Orzo.
- Potatoes: Mashed Potatoes, Hashbrown Casserole, Smashed Potatoes, Roasted Red Potatoes, Twice Baked Potatoes, Scalloped Potatoes or Mashed Sweet Potatoes.
- Vegetables: Honey Roasted Carrots or Glazed Carrots, Roasted Asparagus or Brown Butter Balsamic Asparagus, Roasted Broccoli, Maple Bacon Brussels Spouts and Butternut Squash, Creamy Brussels Sprouts.
- Salad in the summer: Strawberry Spinach Salad, Wedge Salad, Spinach Berry Salad, Cucumber Tomato Salad, Green Bean Salad and Corn Salad.
- Salad in the fall/winter: German Potato Salad, Apple Salad, Fall Salad, Beet Salad, Butternut Squash Salad.
- Fruit: Grilled Pineapple, Creamy Grape Salad, Summer Fruit Salad, Winter Fruit Salad or Berry Salad in Honey Mascarpone.
- Dessert: Lemon Pound Cake, Key Lime Cheesecake, Tres Leches Cake and Strawberry Shortcakes in the summer and Turtle Brownies, Kentucky Butter Cake, Chocolate Raspberry Cake and Crème Brûlée in the winter.
HOW TO SERVE LEFTOVER STRIP STEAK
Leftover NY Strip Steak is delicious in salads, pastas, risotto, etc. Here are some fun ideas:
- NY Strip Salad: pick your favorite greens and load with thinly sliced steak and your favorite veggies such as sweet grilled corn and peppers. Throw in some buttery croutons for crunch and top with your favorite dressing such as balsamic dressing or blue cheese dressing.
- NY Strip Pasta: add chopped steak to any of your favorite creamy pastas such as Fettuccine Alfredo, Sun-Dried Tomato Fettuccine, Cacio e Pepe, Creamy Mushroom Pasta, Pepper Jack Mac and Cheese or Homemade Mac and Cheese. You can also swap it for the protein in any of your favorite pastas such as Linguine with Sun-Dried tomato Sauce, Buffalo Mac and Cheese, Beef Stroganoff. You can also go low carb and serve steak with zoodles or spaghetti squash.
- NY Strip Risotto: stir chopped steak into any of your favorite risotto recipes: Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
- NY Strip Pizza: get creative and channel CPK to make your favorite steak pizzas such as Philly Cheesesteak Pizza, Fajita Pizza, or Steakhouse pizza with mushrooms, Gorgonzola and microgreens. You can also make shortcut pizza using French bread or mini pizzas using bagels.
- NY Strip Grain Bowls: add your favorite grains to a bowl and pile with grilled steak and your favorite veggies. The veggies can be roasted/cooked like roasted broccoli, cauliflower, Brussels sprouts or butternut squash, or raw such as fresh tomatoes, thinly sliced radishes, sprouts etc. or pickled like pickled jalapenos, carrots, etc. or a combo of all three! You can also top with a fried or soft-boiled egg.
- NY Strip Scrambled Eggs or Omelettes: add chopped steak to scrambled eggs along with mozzarella cheese when the eggs are almost set.
- NY Strip frittata or quiche: add chopped steak to this scrumptious frittata or quiche recipe.
- NY Strip Wraps: wrap grilled flank steak in flour tortillas or flatbread with lettuce, tomatoes and any other desired veggies/toppings along with something creamy like Greek yogurt.
- NY Strip Tacos, or Lettuce Wraps: pile steak into tortillas, or bib lettuce and top with beans, pickled red onions, mango salsa, pineapple salsa, corn salsa, or black bean and corn salsa and avocado crema.
- NY Strip Tostadas or Sopes: layer a tostada or sope with refried beans or avocado mash, top with steak, lettuce or slaw, cilantro, avocados, sour cream, cotija cheese or queso fresco etc. and salsa, pineapple salsa or mango salsa.
- NY Strip Quesadillas: sandwich steak, cheese, black beans and cilantro in between two flour tortillas and toast in a skillet to golden, cheesy perfection. Serve with pico de gallo, salsa, salsa verde, and/or guacamole.
- NY Strip Burritos: layer a burrito size tortilla with cilantro lime rice or pineapple rice, black or pinto beans, cheese, steak, guacamole, sour cream and lettuce. Serve with additional sour cream, salsa and hot sauce.
- NY Strip Burrito or Taco Bowls: layer cilantro lime rice or pineapple rice with black beans, steak, pickled red onions, pickled jalapenos, chopped lettuce or slaw, salsa (pineapple, mango, avocado, corn, etc.) your favorite creamy topping such as sour cream/Greek yogurt or I highly recommend either Tomatillo Avocado Ranch or Cilantro Lime Dressing.
- NY Strip Nachos: pile thick restaurant style tortilla chips with cheese and beans and bake. Top with chopped steak and toppings such as jalapenos, pico de gallo, salsa, salsa verde, sour cream, and guacamole.
IS New York Strip STEAK HEALTHY?
New York Strip Steak is a leaner cut of beef with a high amount of protein, amino acids, iron, and zinc. Here are some health benefits of steak:
- Protein: steak is a powerful source of protein to fuel your body. It is excellent for helping to build muscle and for maintaining muscle mass. Even fit individuals can suffer muscle atrophy if they do not consume enough protein which contains amino acids (the building blocks of protein). Protein can also help repair muscles from wear and tear and to relieve muscle aches.
- Amino acids: steak also contains the dietary amino acid called beta-alanine, which helps form a dipeptide called carnosine, which is crucial to support physical activity. Healthy levels of carnosine reduce fatigue and improves muscle performance, endurance and precision during physical activity.
- Iron: steak contains high levels of iron which is absorbed more quickly than iron found in supplements and even some vegetables. Iron is needed to carry oxygen to from the lungs to all parts of the body. Your body also needs iron to make some hormones and keep your hair, skin and nails healthy. If you do not have enough iron, you won’t have healthy oxygen circulation, which will cause fatigue and grogginess.
- Zinc: A (3.5-ounce) serving of beef contains 4.8 mg of zinc, which is 44% of the Daily Value. Zinc is vital for a healthy immune system, correctly synthesizing DNA, and healing wounds.
Tools Used in This Recipe
New York Strip Steaks with Harissa Butter
- 2 New York strip steaks, trimmed
- neutral high smoking point oil: vegetable, canola, grapeseed, etc.
- 1 1/2 tsps. kosher salt (about ¾ tsp per pound)
HARISSA COMPOUND BUTTER
SPICE RUB AND REST STEAKS
- Whisk the spice rub ingredients together in a small bowl; set aside.
- Pat the steaks dry, rub all sides with a high smoking point oil, followed by the spice rub, pressing it in a bit.
- Let steaks rest for 40-60 minutes at room temperature or refrigerate for up to 48 hours, uncovered, then let sit at room temperature for 30-60 minutes before cooking. Note: It is best to spice rub steaks just before cooking if you can't let them rest for at least 40 minutes.
HARISSA COMOUND BUTTER
- Meanwhile, whisk all of the Harissa Butter ingredients together in a medium bowl.
- If using the skillet/oven method, let the butter stay at room temperature so it will melt upon contact with the hot skillet. If grilling, then proceed to form into a log:
- Transfer the butter to a piece of plastic wrap. Form into a log as your roll up the plastic wrap. Refrigerate until semi-firm (about 30-45 minutes) or until ready to use. If the butter is completely firm when you’re ready to grill the steaks, remove it from the refrigerator to soften up a bit.
- Prep Grill: Heat grill to about 600 degrees F with the lid closed (you will grill with the lid open), this will take about 10-15 minutes. Thoroughly clean the grill using a wire brush. Once the grill reaches temperature, grease the grill using tongs holding a wad of paper towels greased with vegetable oil.
- Grill Steaks: Add the steaks and grill to desired doneness, about 4-5 minutes on the first side and 3-5 on the second side for medium-rare, 130 degrees F (see temperature chart below). You want the temperature to register 5°F lower on an instant read thermometer than the desired doneness (steaks will continue to cook after removing from the grill).
- Rest and Butter: Transfer steaks to serving plates. Add a generous slice of Harissa Butter to each steak and loosely tent with foil. Let rest 5-10 minutes before slicing against the grain. Serve with additional butter if desired.
STOVE TO OVEN
- Preheat the oven to 275 degrees F the last 10 minutes or so of the steak resting.
- Heat a large cast-iron skillet to high heat for several minutes until smoking. Add 1 tablespoon vegetable oil.
- Add the steaks to the hot skillet and let them sear until golden brown (DON’T touch!), about 3-4 minutes.
- Flip the steaks using tongs and remove from heat. Add about ¾ of the butter and baste the steaks with the melted butter for 45 seconds.
- Transfer the skillet to the oven and cook at 275 degrees F until an instant-read thermometer inserted into the thickest part reads 130 degrees F for medium-rare, about 5 to 7 minutes (see chart for temperatures).
- Immediately transfer the steaks to serving plates and pour the melted butter from the skillet over top. Let the steaks rest for 5-10 minutes before serving. For extra spicy steak, top with additional butter.
Expert cooking Tips
- To trim steaks: You will want to trim the thick band of fat down to pretty thin, about ⅛ to ¼-inch thick. The easiest way to do this is to look to the corner of the steak to find a chunk of fat and grab hold of it and use it like a tab and pull away from the steak. You can also slice the fat off with a sharp knife, taking care you don’t cut into the meat. Don’t worry about getting it too even.
- *Harissa Butter: If you need to make this recipe NOW without a trip to the grocery store, use pantry friendly butter, harissa and salt. If you have the time, splurge on mint, chives and lemon zest to make it extraordinary.
- Harissa paste: is a hot chili paste made from spicy red chilies and often includes garlic, cumin, coriander, and caraway seeds. It is spicy, smoky, a bit tangy and earthy with more deep, complex flavor than just chili paste. Your grocery store may or may not carry harissa. This is the exact one I used for this recipe (from Amazon). Check the label: authentic tasting harissa will not just contain chili peppers, garlic and olive oil but should also contain spices (cumin, caraway, cardamom) and hopefully lemon juice. Also, make sure you are purchasing hot harissa and not sweet or mild. If the brand doesn’t specifically say hot or mild, then it is likely hot. If you need another reason to buy harissa, check out my favorite harissa chicken recipe.
- Sweet paprika: is not the same as regular, smoked or hot paprika. Sweet paprika is made of red bell peppers without any additional chili peppers and adds sweet, vibrant, warming notes to compliment the somewhat sour ground cumin and spicy harissa butter. You may be able to find it at your grocery store but more likely Amazon is the way to go.
- Variations: you can use the cooking technique with any seasonings you like – just don’t skip the salt and pepper. For the skillet to oven, you can swap the harissa butter for 3 tablespoons room temperature butter and 3 smashed garlic cloves. Add them when the recipe calls for harissa butter. You can also swap it for an herb compound butter made with butter, 1 tablespoon herbs such as any combo of chives, parsley, thyme, oregano etc., 1 teaspoon lemon zest and 1 teaspoon Dijon mustard.
- Adjust serving size: use the up and down arrows next to the servings to increase or decrease the desired number of steaks and the ingredient measurements adjust accordingly.
- Kosher salt: is a must for steaks because it aids in dry brining because its large texture doesn’t clump like table salt. I recommend Diamond Crystal brand kosher salt. Table salt is twice as concentrated and will make the steak too salty.
- Use the correct oil: it is important to use high smoking point oil such as vegetable oil. Do NOT use olive oil because it has a lower smoking point, which means that overheating will not only smoke you out but can adversely impact the flavor and produce low levels of harmful compounds due to the high antioxidant content in the oil.
- Use an instant read meat thermometer! You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again! Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c )!
- Storage: steak should be stored in the refrigerator in an airtight container for up to five days. Steak can also be frozen in an airtight container with excess air squeezed out or vacuum-sealed to prevent freezer burn. Frozen grilled steak is good for up to three months.
- Leftovers (if you are so lucky!): leftovers are delicious in salads, pastas, wraps, etc. See the post for TONS of fun ideas to mix up how you serve this recipe.
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