Looking for a good way to cook a New York strip steak? We have all the answers in this collection of the 20 BEST EVER New York Strip Steak Recipes. Learn all the secrets to cooking the perfect New York strip on the grill, on the stove, in the oven, and even in the air fryer!
No matter your preferred cooking method, the steak recipes in this list will walk you through every possible chef’s trick for seasoning steaks, tell you how many minutes per side to cook NY strips to get to the desired temperature, and so much more.
20 Best Ever New York Strip Steak Recipes
Before we dive into all the delicious steak recipes on the list, let’s chat about why New York strip is a good cut of steak. First of all, the strip steak is cut from the beef short loin, is lean, and has intense flavor.
Because it doesn’t have as much marbling as a ribeye, it’s not the most tender steak, but many people love the “chew” and bold beef flavor they get from NY strip. Besides that, strip steaks are more affordable than say, a filet mignon.
How can you make tough meat tender?
The following recipes offer many tips and tricks for cooking the perfect New York strip, but the recommendations below are general rules for getting a more tender steak.
Gently massage the meat with your fingers to break down the muscle fibers before seasoning and cooking
Always salt the steak which also helps break down the muscle fibers
Bring the steak to room temperature so that it cooks evenly
After cooking, let steaks rest a few minutes to allow the juices to redistribute for more juicy and tender beef.
Cook beautiful bone-in, dry-aged New York strip over high direct heat on a charcoal grill. Grilling over high direct heat requires constant attention—be sure to turn the meat frequently, moving it around the grill to avoid flare ups.
Touch test guide
How can you know your New York strip steak is cooked to the proper temperature without a meat thermometer? Gently press a set of tongs into the cooked steak to determine its doneness with this touch test guide:
RARE: 120°F – cool, bright red center and soft to the touch
MEDIUM RARE: 130°F – warm, red center and beginning to firm up with red juices
MEDIUM: 145-155°F – slightly pink center, completely firm with brown juices
WELL DONE: 155-160°F – very little or no pink, firm to the touch
Whether you prefer charcoal or gas, this is a basic technique for properly grilling a steak. Pulling the steak out of the refrigerator at least 1 hour before cooking helps to ensure a more even doneness throughout the steak.
This steak marinade is made with olive oil, soy sauce, garlic, lemon, herbs and spices, and takes just 5 minutes to put together. It adds tons of flavor to any cut of beef and can be used for grilled, broiled or sauteed marinated steak.