Cooking a New York strip steak in a cast iron grill is an art that requires attention to detail, patience, and practice. The result, however, is well worth the effort – a juicy, flavorful, and tender steak that’s sure to impress even the most discerning palates. In this article, we’ll take you through the steps to cook the perfect New York strip in a cast iron grill, covering everything from preparation to plating.
Understanding the New York Strip
Before we dive into the cooking process, it’s essential to understand the characteristics of a New York strip steak. Also known as a strip loin or top sirloin, this cut of beef comes from the middle of the sirloin, near the spine. It’s known for its rich flavor, firm texture, and generous marbling, which makes it perfect for grilling.
Choosing the Right Cut
When selecting a New York strip steak, look for the following characteristics:
- A thickness of at least 1-1.5 inches to ensure even cooking
- A good balance of marbling, which will add flavor and tenderness to the steak
- A rich, beefy color, which indicates a high-quality cut
Preparing the Steak
Before cooking the steak, it’s essential to prepare it properly. Here are the steps to follow:
Bringing the Steak to Room Temperature
Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes to 1 hour before cooking. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside.
Seasoning the Steak
Sprinkle both sides of the steak with a generous amount of salt and pepper. You can also add any other seasonings you like, such as garlic powder, paprika, or thyme.
Drying the Steak
Use a paper towel to gently pat the steak dry on both sides. This will help create a crispy crust on the steak.
Heating the Cast Iron Grill
A cast iron grill is the perfect tool for cooking a New York strip steak, as it retains heat well and can achieve a nice sear. Here’s how to heat it up:
Preheating the Grill
Preheat the cast iron grill over high heat for at least 10-15 minutes. You can test the heat by flicking a few drops of water onto the grill – if they sizzle and evaporate quickly, the grill is ready.
Adding Oil to the Grill
Using a paper towel dipped in oil, brush the grill grates with a thin layer of oil. This will prevent the steak from sticking to the grill.
Cooking the Steak
Now it’s time to cook the steak. Here’s how:
Searing the Steak
Place the steak on the grill and sear for 3-4 minutes per side, depending on the thickness of the steak. You want to get a nice crust on the steak, so don’t move it too much.
Finishing the Steak
After searing the steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. The recommended internal temperatures are:
- Rare: 120-130°F (49-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-well: 140-145°F (60-63°C)
- Well-done: 145-150°F (63-66°C)
Letting the Steak Rest
Once the steak is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes. This will allow the juices to redistribute, making the steak even more tender and flavorful.
Plating and Serving
The final step is to plate and serve the steak. Here are a few tips:
Slicing the Steak
Slice the steak against the grain, using a sharp knife. This will make the steak even more tender and easier to chew.
Adding a Sauce or Topping
Consider adding a sauce or topping to the steak, such as a Béarnaise sauce, a compound butter, or a sprinkle of fresh herbs.
Serving with Sides
Serve the steak with your choice of sides, such as grilled vegetables, mashed potatoes, or a salad.
| Steak Doneness | Internal Temperature | Description |
|---|---|---|
| Rare | 120-130°F (49-54°C) | Red and juicy, with a warm red center |
| Medium-rare | 130-135°F (54-57°C) | Pink and juicy, with a hint of red in the center |
| Medium | 135-140°F (57-60°C) | Slightly pink in the center, with a hint of firmness |
| Medium-well | 140-145°F (60-63°C) | Slightly firm in the center, with a hint of pink |
| Well-done | 145-150°F (63-66°C) | Fully cooked, with no pink color remaining |
By following these steps and tips, you’ll be able to cook the perfect New York strip steak in a cast iron grill. Remember to always use high-quality ingredients, to cook the steak with patience and attention to detail, and to let it rest before serving. With practice and experience, you’ll become a master griller, able to impress your friends and family with your culinary skills.
What is the ideal thickness for a New York strip steak to achieve the perfect cook?
The ideal thickness for a New York strip steak is between 1-1.5 inches. This thickness allows for even cooking and helps prevent the outside from burning before the inside reaches the desired level of doneness. A steak that is too thin may cook too quickly, leading to an overcooked exterior and undercooked interior.
When selecting a New York strip steak, look for one that is at least 1 inch thick. If you can’t find one that thick, you can also consider cutting a thicker steak in half to achieve the desired thickness. Keep in mind that the thickness of the steak will also affect the cooking time, so be sure to adjust the cooking time accordingly.
How do I prepare my cast iron grill for cooking a New York strip steak?
To prepare your cast iron grill for cooking a New York strip steak, start by preheating the grill over high heat for at least 30 minutes. This will ensure that the grill is hot enough to sear the steak properly. While the grill is preheating, make sure to clean it thoroughly with a stiff brush to remove any debris or residue.
Once the grill is preheated, use a paper towel dipped in oil to brush the grates. This will help prevent the steak from sticking to the grill and create a nice crust on the steak. You can also sprinkle a small amount of salt on the grates to add extra flavor to the steak.
What is the best way to season a New York strip steak before grilling?
The best way to season a New York strip steak before grilling is to use a simple seasoning blend that complements the natural flavor of the steak. A classic seasoning blend for steak includes salt, pepper, and garlic powder. You can also add other seasonings such as paprika, thyme, or rosemary to give the steak extra flavor.
When seasoning the steak, make sure to sprinkle the seasonings evenly over both sides of the steak. You can also let the steak sit at room temperature for 30 minutes to 1 hour before grilling to allow the seasonings to penetrate the meat. Avoid over-seasoning the steak, as this can overpower the natural flavor of the meat.
How do I achieve a perfect sear on my New York strip steak?
To achieve a perfect sear on your New York strip steak, make sure to grill the steak over high heat for 2-3 minutes per side. This will create a nice crust on the steak and lock in the juices. You can also use a thermometer to check the internal temperature of the steak, which should be at least 130°F for medium-rare.
When grilling the steak, make sure to not press down on the steak with your spatula, as this can squeeze out the juices and prevent the steak from cooking evenly. Instead, let the steak cook undisturbed for the recommended time to achieve a perfect sear.
How do I know when my New York strip steak is cooked to the right temperature?
To know when your New York strip steak is cooked to the right temperature, use a thermometer to check the internal temperature of the steak. The internal temperature will depend on the level of doneness you prefer, with medium-rare being 130-135°F, medium being 140-145°F, and medium-well being 150-155°F.
When checking the internal temperature, make sure to insert the thermometer into the thickest part of the steak, avoiding any fat or bone. You can also use the finger test to check the doneness of the steak, where you press the steak gently with your finger to check its firmness.
How do I let my New York strip steak rest after grilling?
To let your New York strip steak rest after grilling, remove the steak from the grill and place it on a plate or cutting board. Tent the steak with aluminum foil to keep it warm and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
When letting the steak rest, make sure to not slice the steak or press down on it with your spatula, as this can cause the juices to run out and the steak to become tough. Instead, let the steak rest undisturbed for the recommended time to achieve the best results.
Can I cook a New York strip steak in a cast iron grill if I don’t have a grill grate?
Yes, you can cook a New York strip steak in a cast iron grill even if you don’t have a grill grate. To do this, preheat the cast iron grill over high heat and add a small amount of oil to the pan. Place the steak in the pan and cook for 2-3 minutes per side, or until the steak reaches the desired level of doneness.
When cooking the steak in a cast iron grill without a grill grate, make sure to not overcrowd the pan, as this can lower the temperature of the pan and prevent the steak from cooking evenly. Instead, cook the steak one at a time to achieve the best results.