NY Strip Steaks - Test Kitchen Summary
our NY strips are literally a “different animal” than the corn fed angus versions you may have encountered. Please refrain from simply slapping these on a hot stovetop or grill, as shoe leather will ensue!
Easy Sous Vide Tips:
A fool-proof, no-fuss no-muss option.
Season liberally with salt and pepper and a bit of good olive oil (you may also use a marinade, but it may disguise the inherent deliciousness of this cut).
Sous vide your NY Strip Steaks at about 129 degrees for 2 or more hours (the longer they sous vide, the more tender they’ll get).
Heat 2 tablespoons of oil in a sauté pan over medium high heat until shimmering— remove steaks from sous vide bag, pat dry, and sear for 1-2 minutes each side.
OR if your grill is fired up, pat your steaks dry and pop them on the grill for 1-2 minutes a side.
Always let rest for 5-10 minutes before slicing/ serving.
Easy Oven-to-Pan Tips:
I happen to believe this creates a richer flavor profile than sous vide, but it requires more watchfulness…
Bring steaks to room temperature.
Heat your oven to 200 degrees.
Rub steaks with olive oil and season generously with salt and pepper (you can also use a dry rub, but don’t over-do it!)
Place steaks on a rack on a pan in the oven for 25-30 minutes (watch that your oven really is 200 degrees— our ancient farm ovens struggle a bit at low temperatures).
Heat 2 tablespoons of oil in a sauté pan over medium high heat until shimmering— remove steaks from oven, pat dry, and sear for 1-2 minutes each side.
OR if your grill is fired up, pat your steaks dry and pop them on the grill for 1-2 minutes a side.
Always let rest for 5-10 minutes before slicing/ serving.
Grilling Tips:
Cooking times always depend on how hot you get your grill, so this is for general reference only.
Bring steaks to room temperature and fire up your grill.
If you are using a gas grill, make sure one section is at low heat and one section is high heat. For charcoal grills, scoop coals to one side to achieve the same dual high/low temperature goal.
Just before grilling, rub steaks with a bit of olive oil and season generously with salt and pepper.
Sear on the hot part of your grill for 1-2 minutes each side.
Move immediately to the cooler section of your grill and continue cooking at low heat, flipping about every minute or so, until they reach your desired doneness.
The cooler the “cool” section of your grill is, the better. NY Strips have a tendency to get tough, so low heat is key!