5 Secrets to Super Simple Meals Subscribe
Don't miss!

Blog

What Is Strip Steak?

11 Mins read
what-is-strip-steak-2

What Is Strip Steak? A succulent cut of beef that is renowned for its tenderness and rich flavor. Strip steak, also known as New York strip or sirloin steak, is a prime piece of meat derived from the short loin of a cow. It is a favorite among steak enthusiasts and a staple on menus at high-end steakhouses around the world. 

The name “strip steak” originates from the characteristic strip of fat that runs along one side of the cut, enhancing its juiciness and adding to its overall appeal. But what truly sets strip steak apart is its exquisite marbling, which results in a melt-in-your-mouth texture and a luxurious dining experience. Let’s dive deeper into the world of strip steak and explore its origins, cooking techniques, and the best ways to savor this delectable cut of beef.

What Is Strip Steak?

Strip steak, also known as New York strip or sirloin steak, is a highly sought-after cut of beef known for its exceptional flavor and tenderness. It is derived from the short loin, which is located in the upper back of a cow. This region of the animal is relatively less worked, resulting in a slice of more tender and flavorful meat.

The name “strip steak” comes from the characteristic strip of fat that runs along one side of the cut. This strip of fat not only adds juiciness to the steak but also contributes to its overall flavor profile. The marbling, or intramuscular fat, in strip steak, is what gives it a remarkable taste and texture. The fine streaks of fat throughout the meat helps keep it moist during cooking and enhance the flavor as they melt into the surrounding meat.

Strip steak is often compared to and mistaken for its close relative, the tenderloin. While both cuts are incredibly tender, they differ in terms of flavor. Strip steak has a more pronounced, robust flavor compared to the mild, buttery taste of the tenderloin. This flavor profile is attributed to the slightly higher fat content in strip steak.

When it comes to cooking strip steak, there are various techniques to consider. Grilling and pan-searing are popular methods that allow the steak to develop a delicious crust while retaining its juiciness and tenderness. It is recommended to cook strip steak to medium-rare or medium to fully appreciate its flavor and texture.

Strip steak is a versatile cut that lends itself well to different flavor profiles and accompanying ingredients. It pairs wonderfully with classic steakhouse accompaniments such as sautéed mushrooms, roasted potatoes, and a rich red wine sauce. However, it also works beautifully in other culinary preparations, such as stir-fries, fajitas, or even sliced thinly for sandwiches.

What-Is-Strip-Steak

How to slice strip steak

When it comes to slicing strip steak, there are a few key considerations to keep in mind to ensure that you achieve optimal results. Here is a detailed guide on how to slice strip steak:

Rest the steak: After cooking the strip steak, it is essential to let it rest for a few minutes before slicing. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful final result. Place the cooked steak on a cutting board and loosely cover it with aluminum foil.

Choose the right knife: Selecting the proper knife is crucial for clean and precise slicing. A sharp, long-bladed knife, such as a chef’s knife or slicing knife, works best for this task. Make sure the knife is well-maintained and sharpened for optimal performance.

Grain direction: Identify the grain, or the natural fibers, of the strip steak. The grain typically runs parallel to the long side of the steak. It is important to slice strip steak against the grain, which means cutting perpendicular to the direction of the fibers. This helps break up the muscle fibers and results in more tender slices.

Slice thickness: The thickness of the slices can vary depending on personal preference and the intended use of the steak. For serving as individual portions, aim for slices that are around ½ to ¾ inch (1.3 to 2 cm) thick. Thinner slices are suitable for sandwiches or salads, while thicker slices are ideal for steak fajitas or stir-fries.

Cutting technique: Hold the steak firmly with one hand using a fork or tongs, while using the other hand to guide the knife. Start by positioning the knife at one end of the steak and make smooth, even cuts across the grain. Apply gentle downward pressure to ensure a clean slice. Continue slicing until you have cut through the entire steak.

Serving and presentation: Arrange the sliced strip steak on a serving platter or individual plates, taking care to keep the slices intact. If desired, drizzle any accumulated juices or sauce over the slices to enhance the flavor and moisture.

How to Cook Strip Steak – 5 Best Ways!

Cooking strip steak to perfection requires careful attention to temperature, timing, and technique. Here are five popular methods to cook strip steak:

Grilling Strip Steak

Grilling strip steak is a popular and delicious way to cook this flavorful cut of beef. Follow these detailed steps to achieve a perfectly grilled strip steak:

Preparing the steak:

Start by selecting high-quality strip steak with good marbling and a thickness of around 1 to 1.5 inches (2.5 to 3.8 cm). Allow the steak to come to room temperature before grilling.

Pat the steak dry with paper towels to remove any excess moisture. This will help promote a good sear and prevent steaming.

Preheating the grill:

Preheat your grill to high heat. This ensures that the grill grates are hot enough to sear the steak and create those coveted grill marks.

If using a gas grill, preheat with all burners on high for about 10-15 minutes. For a charcoal grill, arrange the charcoal into a single layer and let it burn until covered with gray ash.

Seasoning the steak:

Generously season the strip steak with salt and freshly ground black pepper. You can also add additional seasonings such as garlic powder, onion powder, or your favorite steak seasoning for extra flavor.

Grilling process:

Oil the grill grates to prevent sticking. Use tongs and a folded paper towel soaked in vegetable oil to brush the grates.

Place the seasoned strip steak on the grill at a 45-degree angle to create appealing grill marks. Close the grill lid.

Grill the steak for approximately 4-5 minutes per side for medium-rare, adjusting the time based on the desired level of doneness. Use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.

Avoid excessive flipping of the steak to retain juices and achieve an even cook. Use tongs to flip the steak only once.

Checking for doneness and resting:

To check the steak’s doneness, insert an instant-read meat thermometer horizontally into the thickest part of the steak. Be careful not to touch the bone if there is one.

Once the steak reaches your desired doneness, remove it from the grill and transfer it to a cutting board. Tent the steak loosely with aluminum foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and serving:

After resting, slice the strip stripped against the grain into thin slices using a sharp knife. Cutting against the grain ensures tenderness.

Arrange the slices on a platter and serve immediately. You can garnish the steak with fresh herbs or a pat of flavored butter for added richness.

what-is-strip-steak-1

Pan-Seared Strip Steak

Pan-searing strip steak is a fantastic cooking method that allows you to achieve a flavorful crust while retaining the steak’s tenderness. Here’s a detailed guide on how to pan-sear strip steak:

Preparing the steak:

Start by choosing high-quality strip steak with good marbling. It’s recommended to use steaks that are around 1 to 1.5 inches (2.5 to 3.8 cm) thick.

Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This ensures more even cooking.

Seasoning the steak:

Pat the steak dry with paper towels to remove excess moisture, which aids in achieving a good sear.

Season both sides of the steak generously with salt and freshly ground black pepper. Optionally, you can add other seasonings like garlic powder, rosemary, or steak seasoning for additional flavor.

Preparing the pan:

Choose a heavy-bottomed skillet or cast-iron pan that can withstand high heat. The pan should be large enough to comfortably fit the steak without crowding.

Heat the pan over high heat until it becomes very hot. This step is crucial for achieving a proper sear.

Pan-searing process:

Add a small amount of cooking oil or clarified butter to the hot pan and swirl it around to coat the bottom evenly.

Carefully place the seasoned strip steak into the hot pan. It should sizzle upon contact.

Cook the steak for about 2-3 minutes on each side, without moving it. This initial sear creates a flavorful crust.

After the first side is seared, flip the steak using tongs. Continue cooking for another 2-3 minutes for medium-rare. Adjust the time based on your desired level of doneness: less time for rare and more time for medium or well-done.

To ensure accuracy, use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.

Resting and serving:

Once the steak reaches the desired doneness, remove it from the pan and transfer it to a cutting board.

Tent the steak loosely with aluminum foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a juicier and more tender steak.

After resting, slice the strip steak against the grain into thin slices using a sharp knife. Cutting against the grain ensures tenderness.

Arrange the slices on a platter or individual plates, and serve immediately.

Cooking Strip Steak in the Oven

Cooking strip steak in the oven is a reliable method that produces a tender and flavorful result. Follow these detailed steps to cook strip steak in the oven:

Preparing the steak:

Begin by selecting a high-quality strip steak with good marbling. Choose steaks that are around 1 to 1.5 inches (2.5 to 3.8 cm) thick for even cooking.

Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures more even cooking.

Preheating the oven:

Preheat your oven to a moderate temperature, around 375°F (190°C). This temperature is ideal for achieving a medium-rare to medium doneness.

Seasoning the steak:

Pat the steak dry with paper towels to remove any excess moisture, promoting a better sear.

Season both sides of the steak generously with salt and freshly ground black pepper. You can also add other seasonings, such as garlic powder, herbs, or steak seasoning, according to your preference.

Searing the steak:

Heat an oven-safe skillet or a heavy-bottomed pan over high heat on the stovetop.

Add a small amount of cooking oil or clarified butter to the hot pan and swirl it around to coat the bottom evenly.

Carefully place the seasoned strip steak in the hot pan and sear it for about 2-3 minutes on each side. This step creates a flavorful crust.

Finishing in the oven:

Transfer the seared steak, still in the skillet or pan, to the preheated oven.

Cook the steak for approximately 6-10 minutes, depending on the desired level of doneness. Use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.

It’s essential to monitor the internal temperature closely to avoid overcooking.

Resting and serving:

Once the steak reaches the desired doneness, remove it from the oven and transfer it to a cutting board.

Tent the steak loosely with aluminum foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute and results in a more tender and flavorful steak.

After resting, slice the stripped steak against the grain into thin slices using a sharp knife. Cutting against the grain ensures tenderness.

Arrange the slices on a platter or individual plates, and serve immediately.

what-is-strip-steak-3

Reverse Sear Method for Strip Steak

The reverse sear method is a popular technique for cooking strip steak that results in a perfectly tender and evenly cooked steak with a delicious seared crust. Follow these detailed steps to utilize the reverse sear method for strip steak:

Preparing the steak:

Choose high-quality strip steak with good marbling. Aim for steaks that are around 1 to 1.5 inches (2.5 to 3.8 cm) thick for best results.

Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures more even cooking.

Preheating the oven:

Preheat your oven to a low temperature, around 275°F (135°C). This low temperature allows for slow and gentle cooking, preserving the steak’s tenderness.

Seasoning the steak:

Pat the steak dry with paper towels to remove any excess moisture, which helps with achieving a better sear.

Season both sides of the steak generously with salt and freshly ground black pepper. You can also add other seasonings, such as garlic powder, herbs, or steak seasoning, according to your taste.

Slow cooking in the oven:

Place the seasoned strip steak on a wire rack set inside a baking sheet. This allows air to circulate the steak for even cooking.

Insert an oven-safe meat thermometer into the thickest part of the steak, making sure it’s not touching any bone or fat.

Transfer the steak to the preheated oven and cook it until it reaches an internal temperature of about 10-15°F (6-8°C) below your desired doneness. For example, if you prefer medium-rare, cook the steak until it reaches around 115°F (46°C).

Resting and preheating a skillet:

Once the steak reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

While the steak is resting, preheat a skillet over high heat on the stovetop. Make sure the skillet is hot before proceeding to the next step.

Searing the steak:

Once the skillet is hot, add a small amount of cooking oil or clarified butter to the pan and swirl it around to coat the bottom evenly.

Carefully place the rested strip steak in the hot skillet and sear it for about 1 minute on each side or until a golden brown crust forms. This quick sear adds texture and additional flavor to the steak.

Resting and serving:

Remove the seared steak from the skillet and transfer it to a cutting board.

Tent the steak loosely with foil and let it rest for an additional 5 minutes to allow the juices to redistribute.

After resting, slice the stripped steak against the grain into thin slices using a sharp knife. Cutting against the grain ensures tenderness.

Arrange the slices on a platter or individual plates, and serve immediately.

what is strip steak 4

Strip Steak Sous Vide

Sous vide is a cooking method that involves vacuum-sealing food and cooking it in a water bath at a precise and consistent temperature. This technique is also ideal for cooking strip steak, as it allows for precise control over the steak’s doneness and results in a tender and flavorful final product. Here is a detailed guide on how to cook strip steak using the sous vide method:

Preparing the steak:

Start by selecting high-quality strip steak with good marbling. Choose steaks that are around 1 to 1.5 inches (2.5 to 3.8 cm) thick.

Season the steak with salt, freshly ground black pepper, and any additional seasonings or herbs according to your preference. You can also add a small amount of cooking oil or butter to enhance the flavor.

Preheating the water bath:

Fill a large container or sous vide machine with water. Preheat the water bath to the desired temperature based on your desired level of doneness. For example, 130°F (54°C) for medium-rare, 140°F (60°C) for medium or 150°F (66°C) for medium-well.

It’s recommended to use an immersion circulator or sous vide machine to maintain a precise and consistent temperature throughout the cooking process.

Vacuum-sealing the steak:

Place the seasoned strip steak in a vacuum-sealable bag or a heavy-duty resealable bag. Ensure that the steak lies flat and is not stacked on top of each other.

If using a vacuum sealer, follow the manufacturer’s instructions to vacuum-seal the bag. If using a resealable bag, use the water displacement method to remove the air from the bag. Slowly lower the bag into the water bath, allowing the water pressure to push out the air. Seal the bag once most of the air is removed, leaving a small opening for the remaining air to escape.

Cooking sous vide:

Submerge the sealed strip steak in the preheated water bath, ensuring that it is fully immersed. Use a clip or weight to keep the bag submerged if needed.

Cook the steak in the water bath for the desired amount of time. The recommended cooking times for strip steak are typically 1 to 2 hours. The longer the cooking time, the more tender the steak will become.

The precise cooking time will depend on the thickness of the steak and your preferred level of doneness. Sous vide cooking provides a forgiving window, so slight variations in cooking time won’t significantly affect the outcome.

Finishing the steak:

Once the steak has finished cooking, remove it from the water bath and take it out of the bag.

Pat the steak dry with paper towels to remove any moisture on the surface.

Preheat a skillet over high heat and add a small amount of cooking oil or clarified butter.

Sear the steak in the hot skillet for about 1-2 minutes per side, until a desirable crust forms. This step adds a beautiful sear and enhances the flavor and texture of the steak.

Rest the steak for a few minutes to allow the juices to redistribute, then slice it against the grain into thin slices using a sharp knife.

Fanpage: https://www.facebook.com/scillsgrill/

Website: https://scillsgrill.com/

242 posts

About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
Articles
You may also like
Blog

How to use brinkmann smoker?

9 Mins read
Are you ready to unlock the secrets of the perfect smoked barbecue? Look no further than the Brinkmann smoker, a versatile and…
Blog

How to Defrost Hamburger Meat?

5 Mins read
Defrosting hamburger meat properly is essential to ensure food safety and maintain the quality of the meat. When it comes to cooking…
Blog

How to Reheat Frozen Pizza

4 Mins read
Craving a delicious slice of pizza but only have a frozen one on hand? Don’t worry, reheating frozen pizza to perfection is…

Leave a Reply

Your email address will not be published. Required fields are marked *