The best way to grill New York Strip Steaks. With just a little spice and butter, this recipe lets this beautiful cut of beef do the talking.
The New York Strip is one of my favorite types of grilled steak.
There aren’t many ways to grill a steak as easily as here. It’s quick and easy, yet gives you a juicy and beautiful piece of meat to enjoy.
As with any prime cut of beef , less is more with New York tenderloin.
We keep seasoning to a minimum and let the real star of the show do all the work: the meat.
We’ll be grilling it right on the grill over high heat to preserve all the juices and prevent it from drying out.
There’s nothing fancy about grilling this steak, but the good news is, you don’t have to.
What is New York Tenderloin Steak?
New York strip steak is a cut of beef that comes from the short loin or middle back of the steer.
The origins of the name are unclear, but the most common explanation is that it was a signature dish in many New York-area restaurants from the 19th century. Some stories even link it to a particular restaurant called Delmonico’s.
New York strip steak is such a popular cut of beef because of its intense meat flavor. The cut of meat usually comes from the longissimus muscle, which IS not worked very often, giving it a tender texture rather than a chewy one.
Times and temperatures
The best cooking method for New York strip steak involves using a fast speed and relatively high temperatures to prevent the meat from drying out.
Grill the steak for five minutes on each side for medium texture and add two minutes for a medium steak.
Most recipes recommend heating the grill to a high temperature, up to 550 degrees Fahrenheit, to cook New York strip steaks. However, the internal temperature of the meat is more important than the actual grilling temperature. You will know your steak is medium textured when it reaches a temperature of 135 degrees, medium at 140 degrees, and medium good at 145 degrees Fahrenheit.
How to slice a New York strip steak for serving
Before serving your New York tenderloin steak, you should let it rest for a few minutes. Allowing the steak to rest after grilling allows the juice to settle and makes the steak easier to slice.
Next, look for the grain in your meat where the fibers are scattered. Using a sharp, serrated knife, cut against the grain into slices about an inch thick. The good news is that the grain in the New York strip steak is so fine that the meat is likely to still be tender even if you cut it the wrong way round.
How to cook a New York tenderloin steak
Preparation is key to ensuring your New York strip steak is tender. Many recipes recommend tenderizing the steak with a meat tenderizer before grilling, since this cut has less fat than other cuts.
You should also be careful with the cooking method. If you overcook the fillet steak, the meat will become tough.
Here are some quick tips to ensure you get the most out of your New York Strip.
- Dab with kitchen paper. Before throwing the meat on the grill, pat it dry with kitchen paper. This will help dry out the surface a bit and remove excess moisture that might turn to steam later on during grilling.
- Choose meats with marbling. When trying to choose the best cut of beef for New York strips, try to choose the meat that shows the most signs of surface mortification. These are the white grains of fat that often run through the flesh of red meat. As the beef cooks, this fat begins to dissolve and melt, beginning to tenderize and add flavor to the meat.
- Avoid outbreaks. If you notice a flare-up on the grill surface while grilling steaks, move the steaks to the edge of the grill and wait for the flames to subside.
- When grilling steaks, we often use the number 3 as a reference point. This means grilling the steak for three minutes on each side, and then an additional minute and a half on each side. This should give us a nice, raw steak with a decent amount of browning and charring on the outside.
Should I salt a New York strip steak?
You can dry the New York Lake strip with coarse or kosher salt before grilling. Dry salting helps tenderize the meat while WILL break down the muscle tissue in the steak. It also helps keep the surface dry, which allows the meat to brown according to Maillard.
For best results, rub coarse or kosher salt evenly over each fillet and refrigerate for at least 2 hours. When you are ready to grill, rinse and pat the fillets dry before placing them on the grill.