When ready to cook, place the skillet over high heat for a minute or two before adding the steak. Cook for three minutes on each side for rare, four minutes for medium, and five to six minutes for well done. If you choose to cook your striploin steak in a skillet, consider cooking the external layer of fat first.
How to slice strip steak
- Slice after the meat only after it has rested 5-10 minutes.
- Use a good sharp knife, smooth, not serrated. Serrated knives will tear the meat, and you’ll lose precious juice.
- Slice strip steak against the grain. Slicing against the grain makes the meat super tender. (The grain is the direction of muscle fibers in the meat, so look at the direction the lines are going, and slice the meat across them, not in the same direction.)
- Slice the steak into 1/4 – 1/2 inch slices, according to your preference.
Should you take strip steak off the heat before it reaches ideal temperature?
Yes, you should absolutely take your steak off the heat a bit before it reaches its ideal internal temperature. This is due carryover cooking which just means that the meat will continue to ‘cook’ as it rests, and the internal temp will rise slightly (anywhere from 3-5°F)
How To Cook The BEST New York Strip Steak | Step By Step | Cooking Is Easy
FAQ
Can you eat striploin steak medium rare?
That’s why they make good steaks: they can cook quickly and don’t need to be heated to collagen-melting temperatures to make them chewable. That’s why they’re so tasty medium-rare or medium—130–135°F (54–57°C) or 135–145°F (57–63°C).
How to make a striploin tender?
The best way to ensure a striploin steak is tender is to leave it to rest once you have grilled or fried it. Leaving your steak to rest allows the muscles to relax which allows the flavour and juice to spread through the meat.
How do you make striploin soft?
Pounding Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don’t have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.