Choosing the best grade of New York steak, letting it come to room temperature before cooking, and seasoning with olive oil, kosher salt, and pepper are key to a perfectly cooked steak. Resting the steak before serving allows it to regain its juices.
Some of the best tips for cooking New York steak focus on steak selection, cooking surface preparation, and steak seasoning. The best grade of meat available to many U.S. consumers is rated by the United States Department of Agriculture (USDA) as the first choice. Purchasing the best grade of New York steak available will generally result in the best cooked steak. One tip for creating a well-done steak is to allow the meat to warm to room temperature before placing the meat on the cooking surface. Another tip for cooking New York steak is to let the steak rest after cooking and before serving, which allows the meat to regain its juices.
Choosing the best New York steak possible is the key to ending up with the best steak on the grill. The steak should be lightly marbled with fat and two to three fingers thick. A thinner steak will result in a dry steak that can also be very tough. As part of the preparation process for cooking the steak, the meat should be left out of the heat exchanger for two to three hours if possible. This allows the steak to come to room temperature before grilling, so it will cook evenly and require less cooking time.
Whether cooking on a grill or pan on the stove, cooking surface preparation equals a good New York steak. The grill or skillet should be very hot before adding the steaks. While the cooking surface is heating up, a tip is to rub olive oil on the steak, both the front and back. The oil should be applied directly to the steak and not to the cooking surface. Not only will this add lubrication to prevent burning or drying out, but it will also help hold the seasonings on the New York steak.
Once oiled, kosher salt and fresh cracked pepper should be applied to both sides of the steak. Using a kosher salt is recommended because it creates a nice crust on the finished steak. The New York steak should be placed on the cooking surface and left for 45 seconds to a minute, then turned to create grill marks on the meat. The meat should be cooked on its side until fine droplets of blood rise to the surface of the steak, then it should be flipped. The steak should be allowed to finish cooking to the desired tenderness, then allowed to rest for a few minutes before serving.
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