You Don't Need a Fancy Hat to Grill This: How to Cook a New York Steak Like a Boss
Let's face it, adulthood is a lot like burning a steak. You think you've got it under control, then suddenly you're staring at a hockey puck instead of a juicy masterpiece. But fear not, my fellow grill masters (and future grill masters), because I'm here to break down the art (or should I say, the char?) of cooking a New York strip steak that would make even a caveman proud.
Step 1: Befriending Your Steak
This is Crucial, People!
Your steak isn't just some hunk of meat from the grocery store aisle (although it did spend some quality time there). It's your soon-to-be delicious companion. So, treat it with respect! Take that bad boy out of the fridge 20-30 minutes before you unleash your inner grill god. This lets the meat come to room temperature, which ensures even cooking.
Bonus Tip: While your steak chills (and you channel your inner carnivore), pat it dry with a paper towel. Moisture is the enemy of a good sear, and nobody wants a steamed steak, do they?
Step 2: The Spice of Life (and Steak)
Don't Be Shy!
Now it's time to turn up the flavortown volume. Grab some salt, pepper, and maybe even throw in a dash of garlic powder or your favorite steak seasoning. Rub that goodness all over your steak, making sure to coat both sides. Remember, you're not embalming the thing, but a generous amount of seasoning is your friend.
Step 3: Heat It Up, Buttercup
Cast Iron is Your New BFF
Cast iron skillets are the ultimate steak-cooking vessels. They get scorching hot, holding onto that heat like a bulldog with a chew toy. If you don't have a cast iron, a heavy-bottomed pan will do in a pinch. Here's the key: get that pan screaming hot over medium-high heat. You want a good sear, not a slow simmer. Once the pan is hot enough to make you reconsider your life choices, throw in a pat of butter or drizzle of high smoke point oil (avocado oil is a good option).
Step 4: The Sizzle Heard 'Round the Neighborhood
Let the Sear commence!
Carefully place your steak in the hot pan. There will be a sizzle that sounds like a rock concert for ants. Resist the urge to prod or poke your steak! Let it cook undisturbed for a few minutes to get a nice brown crust.
How Long Should I Cook My Steak?
This depends on how you like your steak done. Here's a quick guide:
- Rare: 2-3 minutes per side
- Medium-rare: 3-4 minutes per side
- Medium: 4-5 minutes per side
- Medium-well: 5-6 minutes per side
- Well-done: You monster. (Just kidding... kinda. But seriously, aim for a bit of pink in the center for the best flavor and texture.)
Pro Tip: Use a meat thermometer to check the internal temperature of your steak. For a medium-rare steak, you're aiming for an internal temperature of 140°F (60°C).
Step 5: Let it Rest (and Don't Be a Caveman)
Patience is a Virtue, Especially When it Comes to Steak
Once you've achieved your desired level of doneness, take your steak off the heat and transfer it to a plate. Now comes the hardest part: letting it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don't be a barbarian and slice into it right away!
FAQ: New York Steak Frequently Asked Questions
How to know when to flip my steak?
Once you see a nice brown crust forming on the bottom of your steak, it's time to flip it.
How to tell if my steak is done?
Use a meat thermometer! For medium-rare, aim for an internal temperature of 140°F (60°C).
How to reheat a leftover steak?
The best way to reheat a steak is to use a cast iron skillet over medium heat. Slice the steak thinly and cook for a few minutes per side until warmed through.
How to impress my date with my steak-cooking skills?
Confidence is key! But also, follow these steps and you'll be a steak-whiz in no time. Maybe
