The New York Strip Steak

 
I can think of two times that I had a really good well prepared New York Strip Steak. One time was when I was in Austin, Texas...I went to a place called "You Are Cooks" , where they give you the cuts of meat and let you prepare it yourself on a steam table....The other time was when I was in New York City. It was years ago and I can't remember the name of the place now.  It wasn't any big time place...it was actually a little bar and grill, but I had the best New York strip steak ever... That experience has never been recreated for me here in Philly unfortunately...but I'm going to give you some tips about how to cook yourself a great New York Strip
and hope that it helps you.

II-

Your first task is to pick the best possible cut of New York Strip Steak you can afford. The United States Department of Agriculture, or USDA, grades meat based on its age and degree of marbling - the white fat found in beef. The younger and more marbled the beef, the better its flavor and texture. Prime, Choice, and Select are the meet cuts available to the general consumer with Prime being the best cut of meat.

Shop carefully. Not all grocery stores carry USDA Prime beef. Look for the actual title of "USDA Prime" and not a lower USDA grade disguised with a brand name. If you can't find Prime at your grocery store, try a local butcher or purchase from a reputable online source. You can get some of the best cuts of meet online and have them delivered to your door often at a discount to your local options.

Look for a New York Strip steak that is at least 1 1/2 inches thick. Steaks thinner than 1 1/2 inches will dry out more easily.

While Choice and Select grade meat can be prepared nicely at home, do not expect them to have quite the same flavor and bite as a steakhouse steak. Knowing how meat is graded, however, can help you find the best cut of these grades. Look for those with the most marbling and test the meat's age by pressing it gently with your finger. The younger the beef, the more tender it will be when pressed.

Now...Here are the instructions-

Pull the steaks out of the refrigerator and let them sit on a clean plate or pan for an hour before grilling. An even meat temperature will make for more even cooking.

When the hour is up, rub the New York Strip Steak with cooking oil (do not spray cooking oil on your grill) and follow with salt (kosher is best) and pepper (fresh, cracked). Do not put the seasonings on before the coating of cooking oil as it is believed salt will draw moisture out of the meat. For even more flavor, make a steak rub recipe using your own spices.

A marinade can also be used to add unique character to a steak. I've included some marinade directions and recipes further down this page. If you use a marinade, you should remove the steak from the marinade before letting it come to room temperature. When your steak hits the cooking surface, it will cook more evenly if it is dry.

Follow these instructions and enjoy yourself a nice steak with a baked potato and a glass of wine. As always , Enjoy!