Emilie Meyer
New York strip steak is a tender cut of beef with a fatty edge and a rich flavour. While it is typically cooked in a cast-iron skillet, it can also be prepared without a pan. To cook a NY strip steak without a pan, you can use an outdoor grill or a stovetop grill. Before cooking, the steak should be seasoned generously with salt and pepper, and, optionally, garlic powder. The steak should then be cooked over high heat, being flipped regularly to ensure an even cook.
| Characteristics | Values |
|---|---|
| Steak type | NY strip steak |
| Steak cut | Tender, boneless, with a fatty edge |
| Steak thickness | 1 inch |
| Seasoning | Salt, pepper, garlic powder, fresh thyme, rosemary |
| Steak temperature | Bring to room temperature |
| Steak preparation | Pat dry with paper towels |
| Pan type | Cast-iron skillet, carbon steel, or stainless steel |
| Oil type | Avocado oil, clarified butter, or regular butter |
| Oil preparation | Heat until shimmering or lightly smoking |
| Steak placement | Release into the pan away from you to avoid splattering |
| Cooking technique | Sear on high heat, flip when brown, finish in the oven |
| Cooking time | 3-4 minutes per side for rare or medium-rare |
| Internal temperature | Medium-rare: 135-145°F |
| Resting time | 3-10 minutes |
| Serving suggestions | Sliced or unsliced, with butter and herbs |
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What You'll Learn
Seasoning: salt, pepper, and garlic powder
Seasoning is a crucial step in preparing a delicious New York strip steak. Here's a detailed guide on seasoning your steak with salt, pepper, and garlic powder:
Before applying any seasonings, it's important to pat the steak dry using paper towels. This step helps to remove any excess moisture, ensuring a better sear and a more flavourful crust. Once the steak is dry, it's time to season.
For this combination, you'll need kosher salt, freshly ground black pepper, and garlic powder. Start by sprinkling salt and pepper evenly over the steak. Be generous with the seasoning, ensuring that every surface of the meat is covered. Don't be afraid to use a liberal amount of salt and pepper—under-seasoning is the worst thing you can do to a steak.
Next, add a sprinkle of garlic powder. Garlic powder enhances the savoury flavour of the steak. However, if your cut of steak is particularly nice, you may choose to skip the garlic powder, as it can be a bit overpowering for more delicate cuts.
After seasoning, it's important to let the steak rest for a few minutes. This allows the salt to dissolve and the seasonings to penetrate the meat, ensuring a more flavourful final product.
While salt, pepper, and garlic powder are classic seasonings for a New York strip steak, feel free to experiment with other herbs and spices to find your perfect combination. Some chefs recommend adding fresh herbs like thyme or rosemary directly to the pan while cooking the steak for an extra flavour boost.
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Cooking method: sear on a very high heat
To prepare a New York strip steak without a pan, you can use a grill or a cast-iron skillet. Here is a step-by-step guide to the cooking method of searing on very high heat:
Step 1: Prepare the Steak
Let the steak come to room temperature before cooking. This helps the muscle fibres in the meat loosen up, ensuring it cooks more evenly. Before placing it on the grill or skillet, pat the steak dry with paper towels. This will help create a more flavoursome crust and prevent the steak from steaming instead of searing.
Step 2: Season the Steak
Season the steak generously on both sides with salt and pepper. You can also add other seasonings, such as garlic powder, fresh thyme, rosemary, or other herbs and spices of your choice.
Step 3: Heat the Grill or Skillet
Turn on your exhaust fan to keep the smoke from building up. Heat your grill or cast-iron skillet to a very high heat. If using a skillet, add oil and heat until it begins to shimmer and move fluidly around the pan.
Step 4: Sear the Steak
Carefully place the steak on the grill or skillet. It should sizzle when it makes contact with the surface. For a good sear, avoid the temptation to flip the steak repeatedly. Leave it undisturbed for a few minutes to develop a brown crust.
Step 5: Flip and Cook the Other Side
After a few minutes, the steak will release easily from the surface and will be ready to flip. Flip the steak and cook the other side for a slightly shorter amount of time. For a medium-rare steak, cook for 5-6 minutes in total.
Step 6: Rest the Steak
Remove the steak from the heat and let it rest for a few minutes before slicing and serving. Resting allows the juices to redistribute, ensuring a juicy and tender steak. For a medium-rare steak, rest for 3-4 minutes.
Tips:
- Use a meat thermometer to check the internal temperature of the steak.
- If using a skillet, choose a pan that is large enough so that the steak doesn't steam instead of sear.
- If desired, add butter and herbs during the last minute of cooking for extra flavour.
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Use butter to baste
To prepare a New York strip steak without a pan, you can use butter to baste. Here's a step-by-step guide:
Step 1: Prepare the Steak
Start by seasoning the steak generously on both sides with salt, pepper, and other seasonings of your choice. You can also add garlic powder, but consider skipping it if you're using a nicer cut of steak. Let the steak come to room temperature before cooking, as this helps the muscle fibers loosen up and ensures more even cooking.
Step 2: Grill or Sear the Steak
Cook the steak using your preferred method, such as grilling or searing. If you're searing, use a hot cast-iron skillet to get a nice crust. Remember to pat the steak dry with paper towels before placing it in the skillet to prevent steaming.
Step 3: Baste with Butter
Combine butter and oil to increase the burning point, as butter alone will burn. Baste the steak with this mixture during the last minute of cooking. For extra flavor, infuse the oil with garlic or herbs. You can also add herbs and garlic to the steak while it cooks.
Step 4: Rest and Serve
After cooking, let the steak rest for a few minutes before slicing and serving. Resting allows the juices to redistribute, ensuring a juicy and flavorful steak.
Using butter to baste your New York strip steak adds richness and moisture to the meat without excessive fat. This technique helps you achieve a delicious, well-cooked steak without the need for a pan.
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Rest your steak
Resting your steak is a critical step in the cooking process. It ensures your steak is juicy and flavorful and prevents it from being dry and tough.
When you cook a steak, the heat causes the muscle fibers and proteins to contract, pushing the juices towards the center of the steak. If you cut into the steak immediately after cooking, all that extra liquid will pour out, and your steak will be dry. By resting the steak, you allow the steak time to cool down, and the muscle fibers relax and widen, allowing the juices to migrate back out to the edges.
How long you rest your steak depends on its thickness and how long it was cooked. A good rule of thumb is to rest the steak for half as long as it was cooked. For thicker steaks, you may want to rest them for the same amount of time they were cooked. For example, if you cooked your steak for 4 minutes per side, you would rest it for 4 minutes. If you are serving the steak whole, a few minutes of resting time will be sufficient.
You don't need to cover your steak while it rests. In fact, covering it too tightly can result in overcooked meat. If you want to keep your steak warm during the resting period, you can loosely tent it with aluminum foil. It's best to rest your steak in a warm area, but it won't get cold during the short resting period.
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Cooking tools: a cast-iron skillet or stainless steel pan
A cast-iron skillet is the best option for cooking a NY strip steak as it gets extremely hot and stays hot, helping to create a wonderful crust on your steak. If you use a well-seasoned cast-iron skillet, there is no need to add oil as it becomes completely non-stick. For any other skillet, add a fat that can withstand high-heat cooking, such as avocado oil or ghee.
If you don't have a cast-iron skillet, a stainless steel pan is a good alternative. You should heat the pan over medium-high heat until it is very hot. Add the oil to the pan and heat until it begins to shimmer and move fluidly. You can then add your steak, ensuring that you release it away from you so that the oil doesn't splatter.
A heavy-bottomed pan is also recommended for cooking NY strip steak. You should always ensure that your pan is large enough so that the steak doesn't become steamed instead of seared.
It is important to note that you should not use a non-stick pan as these cannot get hot enough to sear a steak.
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