What To Know
- Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, or 6-7 minutes per side for medium-well.
- Add a tablespoon of oil to the pan and sear the steak for 3-4 minutes per side for medium-rare, 4-5 minutes per side for medium, or 5-6 minutes per side for medium-well.
- Place the steak on a roasting rack and roast for 20-25 minutes for medium-rare, 25-30 minutes for medium, or 30-35 minutes for medium-well.
The top loin New York strip steak is a classic cut of beef that is known for its intense flavor and juicy texture. It’s a popular choice for grilling, pan-searing, or roasting. In this comprehensive guide, we’ll explore the secrets of cooking the perfect top loin New York strip steak, ensuring that your next culinary masterpiece is a resounding success.
The Basics: Choosing the Right Cut
When selecting a top loin New York strip steak, look for one that is at least 1 inch thick and has a good amount of marbling. Marbling refers to the thin streaks of fat that run through the meat, which contributes to its flavor and tenderness.
Preparing the Steak
Before cooking, remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes. This will help it cook more evenly. Generously season the steak with salt and black pepper on both sides.
Grilling a Top Loin New York Strip Steak
1. Preheat your grill: Heat your grill to medium-high heat (about 450-500°F).
2. Grill the steak: Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, 5-6 minutes per side for medium, or 6-7 minutes per side for medium-well.
3. Rest the steak: Remove the steak from the grill and let it rest for 10 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender steak.
Pan-Searing a Top Loin New York Strip Steak
1. Heat a skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
2. Sear the steak: Add a tablespoon of oil to the pan and sear the steak for 3-4 minutes per side for medium-rare, 4-5 minutes per side for medium, or 5-6 minutes per side for medium-well.
3. Finish in the oven (optional): If desired, finish cooking the steak in a preheated oven at 400°F for 10-15 minutes, or until it reaches your desired internal temperature.
4. Rest the steak: Remove the steak from the pan and let it rest for 10 minutes before slicing and serving.
Roasting a Top Loin New York Strip Steak
1. Preheat your oven: Preheat your oven to 425°F.
2. Season the steak: Season the steak generously with salt and black pepper.
3. Roast the steak: Place the steak on a roasting rack and roast for 20-25 minutes for medium-rare, 25-30 minutes for medium, or 30-35 minutes for medium-well.
4. Rest the steak: Remove the steak from the oven and let it rest for 10 minutes before slicing and serving.
Choosing the Right Internal Temperature
The internal temperature of the steak will determine its doneness. Here’s a guide:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F and above
Seasoning and Sauces
In addition to salt and pepper, you can enhance the flavor of your steak with a variety of seasonings. Some popular options include:
- Garlic powder: Adds a savory and aromatic flavor.
- Onion powder: Adds a sweet and savory flavor.
- Paprika: Adds a smoky and slightly sweet flavor.
- Cumin: Adds a warm and earthy flavor.
- Thyme: Adds a fresh and herbaceous flavor.
You can also serve your steak with a variety of sauces, such as:
- Steak sauce: A classic sauce made with tomatoes, vinegar, and spices.
- Béarnaise sauce: A rich and creamy sauce made with egg yolks, butter, and tarragon.
- Peppercorn sauce: A savory sauce made with crushed peppercorns, brandy, and cream.
Side Dishes for Top Loin New York Strip Steak
Complement your steak with delicious side dishes, such as:
- Roasted potatoes: Crispy on the outside and fluffy on the inside.
- Sautéed mushrooms: Rich and earthy, with a hint of garlic.
- Grilled asparagus: Tender and slightly charred, with a hint of lemon.
- Mashed cauliflower: A creamy and low-carb alternative to mashed potatoes.
- Steamed broccoli: Healthy and flavorful, with a hint of garlic and butter.
The Final Touch: Slicing and Serving
Once the steak has rested, slice it against the grain into thin slices. This will ensure that the meat is tender and easy to chew. Serve the steak immediately with your favorite sides and sauces.
Tips for the Perfect Top Loin New York Strip Steak
- Use a meat thermometer: This is the most accurate way to ensure that the steak is cooked to your desired doneness.
- Let the steak rest: Resting the steak allows the juices to redistribute, resulting in a more tender and juicy steak.
- Don’t overcook the steak: Overcooking will make the steak tough and dry.
- Season the steak generously: Don’t be afraid to use plenty of salt and pepper to enhance the flavor.
- Experiment with different seasonings and sauces: There are endless possibilities when it comes to seasoning and saucing your steak.
Popular Questions
Q: What is the difference between a top loin and a New York strip steak?
A: The top loin and New York strip steak are both cuts from the short loin of the cow. However, the top loin is cut from the upper portion of the short loin, while the New York strip steak is cut from the lower portion. As a result, the top loin is typically more tender than the New York strip steak.
Q: Can I cook a top loin New York strip steak in a microwave?
A: It is not recommended to cook a top loin New York strip steak in a microwave. Microwaving can result in uneven cooking and a tough, dry steak.
Q: How do I store a top loin New York strip steak?
A: Raw top loin New York strip steaks can be stored in the refrigerator for up to 3 days. For longer storage, wrap the steak tightly in plastic wrap and freeze it for up to 6 months.
