How to pan fry a new york steak

NY strip steak is a cut from the beef short loin subprimal. It consists of a muscle that does very little therefore NY strip is tender.

As a chef, I prefer beef cuts that contain more fat. NY strip steak is a lean piece of meat compared to a rib-eye steak. Nevertheless, it’s still one of the best steak cuts packed with juicy flavors.

In this article, I will show you a step-by-step guide on how to cook a New York strip steak using a frying pan. I’ll show you how to know whether the steak is cooked to your liking. And last but not least, I’ll show you how to buy and store NY strip steak.

HexClad 12 Inch Stainless Steel Frying Pan

• Amazing For Steaks
• High Quality
• Nonstick
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How To Cook a NY Strip Steak In a Frying Pan

To cook a delicious NY strip steak in a frying pan, you’ll need a quality piece of meat (grass-fed preferably) and a good frying pan.

To give New York strip steak a nice brown crust, it must be seared on a very hot skillet or frying pan. It’s essential to have a frying pan with a thick base. If the pan cannot withstand high heat, it’ll either warp or damage the interior cooking surface.

This HexClad 12 Inch Hybrid Stainless Steel Frying Pan is an excellent and versatile pan for most home cooks. If you’re looking for an excellent all-around pan for pan-seared steak or stir fry vegetables, then this is the one to have. Even though it has a nonstick coating nonstick pan can be used for cooking steaks.

However, if you’re on a budget, then any cast iron skillet is going to work. Cast iron is excellent at retaining and distributing heat; therefore, it’s perfect for searing new york strip steak.

Equipment

• Frying pan;
• Cutting board;
• Paper towel;
• Tongs;
• Sharp knife;
• Probe thermometer.

Ingredients

• New York strip steak (grass-fed preferably);
• Salt and freshly ground black pepper;
• Fresh thyme and rosemary;
• Garlic;
• Butter;
• Olive oil or any other oil that has high smoke points.

Directions

1. Rest and season. Take the New York strip steak out of the fridge 30 to 40 minutes before cooking and season it with a generous amount of salt and freshly ground black pepper. Leave it at room temperature;
2. Prepare everything in advance. Make sure you have washed herbs and peeled the garlic. It’ll make cooking so much more efficient. Steak cooks fast; therefore, usually, you don’t have time to prepare while cooking. Take out all the equipment necessary and leave it on the countertop, so it’s within your hand’s reach;
3. Pat dry the steak. Remove moisture from the outside of the steak. It’ll help to get a nice brown crust on the exterior of the NY strip steak;
4. Preheat the pan. Place the pan over medium-high heat until it starts to smoke lightly. Pour three to four tablespoons of light olive oil and spread it across the entire cooking surface;
5. Cook the steak. Carefully put the steak into a hot pan and sear it. I’m cooking my steak medium-rare. Since the steak is an inch thick, I’ll cook it two minutes twice on each side.
6. Baste the steak. Halfway through cooking, add the butter, fresh herbs, and garlic. Baste the steak with a tablespoon. Butter and herbs will give the steak an extra layer of unique flavor.
7. Leave it to rest. Once the steak is cooked to your liking, take it out of the pan and leave it to rest at room temperature for 8 to 10 minutes.

• Aged For 21 Days
• Hand-Carved
• Well-Marbled

Steak Doneness Temperature Chart

• Rare steak: 125° F;
• Medium rare: 135° F;
• Medium: 145° F;
• Medium well: 150° F;
• Well done: 160° F.

Steaks internal temperature continues to rise for another few more minutes when steak is resting. So keep in mind if you want a perfectly cooked medium-rare steak, then take it out when a probe thermometer is showing 130° F.

How To Determine Steak Doneness

There’re two different methods to determine steak doneness. The first is using a probe thermometer. The second is a finger test method.

As a chef, I only use a finger test method since I can accurately determine the steak’s doneness. The biggest downside of using a probe thermometer is that the steak loses some of its amazing juices when you stick it into the meat.

Some home cooks may find the finger test method intimidating, and indeed it may be hard to get a feel for when the steak is cooked to your preferred doneness. You can still use a probe thermometer because it’s not going to affect the taste of the steak.

Here’s a video on how to use a finger test method:

How To Buy And Store Ny Strip Steak

To buy a high-quality grass-fed New York strip steak, you’ll need to go to your local butcher shop or farmers market. Before buying it, make sure to ask how the beef was fed and grown. It’s essential since corn-grown beef and grass-fed beef have different flavor profiles and textures. Grass-fed is dense with intense flavors, while corn-fed tends to be blander and less flavorful.

Nowadays, most industrially grown beef for supermarkets is fed corn. It’s done so to reduce the cost of the meat.

Grass-fed beef is juicy and marbled. It also has a much higher price tag because it was grown organically. I highly advise buying organically grown beef because it’s delicious.

Yes, you can buy NY strip steak in a local supermarket. It’s much cheaper pound for pound than buying at a butcher shop or farmers market.

Whole foods have organic beef cuts to offer; however, they come at a premium cost.

To store and preserve the quality of the steak, you must use a vacuum sealer or use a zip bag. Do not leave the steak in a fridge opened and uncovered.

A vacuum sealer is a sure way to preserve the steak quality. Once the steak is sealed, it can be refrigerated for three to four days for the best taste. You can also freeze it for up to 12 months.

If you do not have a vacuum sealer, a zip bag is a good alternative. Since air is the number one enemy of any fresh food, try to squeeze out as much air as possible from the bag. Refrigerate for up to four days for the best taste. Freeze it for up to 12 months.

We cut the meat and wrap it in baking paper in a restaurant. We do it because it sits in a fridge for no more than one day. Otherwise, if we plan for an event, we vacuum or use zip bags for storing steaks.

FAQ

How long do you pan fry a 1/2 inch NY strip steak?

To cook 1/2 inch NY strip steak to rare will take three to four minutes. To medium-rare, it takes around five minutes. To cook it to medium takes about six to seven minutes. To cook it until medium-well takes around nine minutes. And to cook it until it’s well-done takes around ten minutes.

Can I cook NY steak in a regular frying pan?

You can cook new york strip steaks in a regular frying pan. However, make sure the pan has a thick reinforced bottom; otherwise, it will not handle the high heat required for searing steak. To sear a steak pan should be 400 degrees Fahrenheit or hotter. Most nonstick pans can withstand heat upward of 400 degrees Fahrenheit.

What seasonings should I put on NY steak?

Season New York strip steak with salt and freshly ground pepper only. It’s best not to overpower the natural flavors of the meat. Always finish the steak in a pan with a knob of butter and some fresh herbs for an extra layer of flavor.

Is it better to cook NY steak with butter or oil?

Always start cooking New York strip steak with oil with a high smoke point (light olive oil or canola oil). Midway through the cooking process, add butter for extra flavor. Butter burns on a high heat unless it’s clarified butter.

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