When it comes to culinary indulgence, few things rival a perfectly cooked NY strip steak. A favorite among steak aficionados and home cooks alike, this cut offers a balance of tenderness and flavor. However, achieving the ideal medium-well texture can be a challenge. In this comprehensive guide, we’ll explore everything you need to know about cooking NY strip steak medium well, ensuring that your next dining experience is nothing short of extraordinary.
Understanding the NY Strip Steak
Before we dive into the cooking process, it’s essential to understand what makes the NY strip steak special. Known for its marbling and robust flavor profile, the NY strip comes from the short loin of the cow. This area is not heavily exercised, which results in a tender cut of meat.
The NY strip is typically sold boneless, though you may encounter bone-in variations. Its rich flavor and hearty texture make it a prime choice for grilling, pan-searing, or even broiling. However, achieving the medium-well doneness requires careful attention to timing and temperature.
What is Medium Well Steak?
When discussing steak doneness, the terms can often be confusing. Medium well steak is characterized by a slight hint of pink in the center but is generally cooked through. Here’s a brief overview of steak doneness levels:
- Rare: 125°F (51.7°C), cool red center
- Medium Rare: 135°F (57.2°C), warm red center
- Medium: 145°F (62.8°C), warm pink center
- Medium Well: 150°F (65.6°C), slightly pink center
- Well Done: 160°F (71.1°C) and above, no pink, dry texture
Aiming for medium well means you’re looking for a juicy steak that holds its flavor without the rawness associated with less cooked options.
Choosing the Right Cut
When selecting a NY strip steak, there are several factors to consider to ensure you’re getting the best quality:
Grade of Meat
The quality of beef is determined by several grades. Look for USDA Prime or USDA Choice grades for the best flavor and tenderness. Prime steaks come from younger cattle that have ample marbling, making them the perfect choice for grilling.
Thickness
A thicker cut of steak (around 1.5 to 2 inches) is ideal for achieving medium-well without overcooking the exterior. Thinner cuts may cook too quickly, potentially resulting in a dry steak.
Cooking NY Strip Steak Medium Well: The Essentials
Now, let’s get into the details of how to cook the perfect medium-well NY strip steak. Follow these steps for ultimate flavor and tenderness.
Ingredients You’ll Need
To keep it simple but delicious, you only need a few ingredients for cooking a NY strip steak:
- 1 NY strip steak (1.5 to 2 inches thick)
- Salt (preferably kosher or sea salt)
- Freshly ground black pepper
- Oil (for searing, such as vegetable or canola oil)
- Herbs and butter (optional, for added flavor)
Preparation Steps
Bring to Room Temperature: Before cooking, allow the steak to sit at room temperature for about 30-60 minutes. This ensures even cooking throughout.
Season Generously: Season both sides of the steak with salt and black pepper. Don’t be shy with the seasoning; a good amount helps enhance the flavor.
Choose Your Cooking Method: The two most popular methods to achieve medium-well doneness are grilling and pan-searing.
Grilling Method
Grilling is a favorite for steak lovers, thanks to the added smoky flavor. Here’s how to grill your NY strip steak to medium well:
- Preheat your grill to high heat (about 450°F to 500°F).
- Place the steak on the grill and sear for about 5-7 minutes on one side without moving it.
- Flip the steak and reduce the heat to medium. Cook for an additional 5-7 minutes.
- Use a meat thermometer to check the internal temperature, aiming for around 150°F.
- Once done, transfer the steak to a plate and allow it to rest for about 5-10 minutes before slicing.
Pan-Searing Method
If the grill isn’t an option, pan-searing can yield equally delicious results. Follow these steps:
- Heat a heavy skillet (cast-iron works best) over high heat until it’s hot.
- Add a tablespoon of oil to the pan. Ensure it’s evenly coated.
- Once the oil is shimmering, gently place the steak in the skillet. Sear for about 5-6 minutes without moving it.
- Flip the steak and reduce the heat to medium. Cook for another 5-6 minutes.
- For added flavor, you can throw in some butter and fresh herbs (like rosemary or thyme) during the last few minutes of cooking, basting the steak with the melted butter.
- Check the internal temperature and aim for 150°F.
- Let the steak rest for around 5-10 minutes before serving, as this allows the juices to redistribute, resulting in a more succulent steak.
Checking Doneness: The Importance of a Meat Thermometer
A meat thermometer is one of your best friends in the kitchen. Aiming for precision is crucial, especially when cooking to a specific doneness level like medium well. Here’s how to effectively use a meat thermometer:
- Insert the thermometer into the thickest part of the steak, avoiding contact with bone or fat for the most accurate reading.
- Wait a few seconds until the digital reading stabilizes.
- Remove the steak from heat once it reaches around 150°F, remembering that the temperature will continue to rise slightly as it rests.
Resting Your Steak
Resting is an often overlooked step but essential for achieving juicy steak goodness. When meat cooks, its juices are pushed toward the center. Allowing the steak to rest redistributes those juices, resulting in a tender and flavorful experience. Aim for 5-10 minutes of resting time on a cutting board or plate covered loosely with aluminum foil.
Serving Suggestions
After all the effort invested in cooking, you’ll want to make sure your cooked steak is just as visually appealing as it is flavorful. Here are a few suggestions for serving:
Classic Pairings
- Steamed Vegetables: Asparagus, broccoli, or Brussels sprouts work beautifully alongside steak.
- Potato Dishes: Mashed potatoes or baked potatoes with toppings like sour cream, cheese, or chives complement the meat’s rich flavors.
Garnishing Your Steak
Top your NY strip with a pat of herb butter or a sprinkle of fresh herbs to enhance the final touch. You can also serve it with a side of Béarnaise or chimichurri sauce for an extra flavor boost.
Conclusion
In conclusion, cooking a NY strip steak to a perfect medium well is a culinary art that can be mastered with the right techniques and patience. By understanding the cut of meat, utilizing proper cooking methods, and ensuring the steak is rested correctly, you can serve a mouth-watering meal that will impress your family and friends.
Whether you’re grilling outdoors or searing indoors, remember to check the internal temperature regularly and allow resting time for the best results. With practice and a keen desire to improve your skills, each NY strip you cook will be better than the last. Now, gather your ingredients, fire up your grill or skillet, and get ready to savor a delicious medium-well NY strip steak!
What is the best way to prepare a NY strip steak for medium well cooking?
To prepare a NY strip steak for medium well cooking, start by selecting a high-quality cut with good marbling. Look for steaks that are at least 1 to 1.5 inches thick, as this allows for better heat retention and more even cooking. Before cooking, let the steak sit at room temperature for about 30 minutes; this helps it cook more evenly. You can marinate the steak or simply season it with salt and pepper, although a simple seasoning often allows the natural flavors to shine.
Next, preheat your grill or pan to medium-high heat. After the grill or pan is hot, sear the steak on both sides for about 4-5 minutes, creating a nice crust. To reach the medium well doneness (around 150-160°F internal temperature), reduce the heat and continue cooking for an additional 5-8 minutes, flipping occasionally. Always use a meat thermometer to ensure accuracy and keep the meat juicy throughout the cooking process.
How do I determine when my NY strip steak is done cooking?
To accurately determine when your NY strip steak is done cooking, the most reliable method is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat. For medium well, you’re aiming for an internal temperature of 150-160°F. Monitoring the temperature closely allows you to achieve the desired doneness without overcooking, which can lead to a dry steak.
Another way to check for doneness is the finger test, where you compare the firmness of the steak to different parts of your hand. A medium well steak should feel similar to the fleshy part of your palm when you touch your thumb and ring finger together. This method takes practice, and while the finger test can be helpful, using a meat thermometer is generally the most precise method for achieving perfect doneness.
What are some tips for achieving a great sear on a NY strip steak?
Achieving a great sear on a NY strip steak starts with the pan or grill being extremely hot. Regardless of whether you’re using a cast-iron skillet or a grill, make sure it’s preheated well before placing the steak on it. This ensures that the meat develops a flavorful crust and enhances the overall texture. Additionally, avoid overcrowding the cooking surface, as this can lower the temperature and result in steaming rather than searing.
Another tip is to pat your steak dry with paper towels before seasoning. Moisture on the surface can hinder the searing process, preventing that desirable brown crust from forming. Once the steak is in the pan or on the grill, resist the urge to move it around. Let it cook undisturbed for several minutes on each side to allow an optimal crust to develop.
Can I cook a NY strip steak in the oven?
Yes, you can definitely cook a NY strip steak in the oven, and it can be an excellent method for achieving consistent results. Start by searing the steak on the stovetop in a hot, oven-safe skillet for about 2-3 minutes per side. This step adds flavor through caramelization and helps develop a crust. After the searing, transfer the skillet to a preheated oven set to around 400°F.
Cooking in the oven is a fantastic way to maintain control over the temperature. For medium well, plan on baking the steak for about 8-12 minutes, depending on its thickness. Always check for doneness with a meat thermometer to avoid overcooking, and consider letting the steak rest for a few minutes after removing it from the oven. This resting period helps the juices redistribute, resulting in a more succulent piece of meat.
What side dishes pair well with a NY strip steak cooked medium well?
When serving a NY strip steak cooked medium well, consider pairing it with hearty sides that complement its rich, beefy flavor. Classic options include garlic mashed potatoes, creamy risotto, or roasted vegetables drizzled with olive oil. These sides balance the robust taste of the steak while providing a satisfying contrast in texture.
For a lighter accompaniment, you can opt for a fresh salad, perhaps a Caesar salad or a mixed greens salad with vinaigrette, which adds a refreshing element to the meal. Grilled asparagus or sautéed green beans also work well, as they provide a nice crunch and color on the plate. The key is to choose sides that enhance the overall dining experience without overshadowing the star of the meal—the perfect NY strip steak.
How can I store leftover NY strip steak properly?
To store leftover NY strip steak properly, first allow it to cool to room temperature. After it has cooled, wrap the steak tightly in plastic wrap or aluminum foil to minimize air exposure, which can lead to drying out. Alternatively, you can place the steak in an airtight container. Ensuring that your steak is well-wrapped or sealed will keep it from absorbing any odors from the refrigerator.
You can store leftover steak in the refrigerator for up to three days. If you want to keep it longer, consider freezing it. Wrap the steak well as previously mentioned, and then place it in a freezer-safe bag or container to prevent freezer burn. Properly stored, your NY strip steak can last in the freezer for up to three months. When reheating, do so gently to maintain its juiciness and flavor.