How to Cook a Thin Cut New York Steak

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Cut from the short loin just behind the ribs, New York strip steaks – also called top loin – offer lots of flavor at relatively little cost, which is why it is often referred to as "The King of Steaks." Cooking a steak as tender as a New York strip also requires very little fuss. Pan-searing and grilling are the preferred methods for thin cuts, which are less than 1 to 1 1/4 inch thick. The simpler your method, the stronger the succulent taste and juicy texture of the steak will shine through.

Things You'll Need

  • Salt
  • Pepper
  • Olive oil
  • Tongs
  • Instant-read thermometer
  • Remove the steak from the refrigerator at least 30 minutes before you intend to cook it. This allows the muscle fibers to relax, because they tend to tighten up a bit when chilled.

  • Season both sides of the steak generously with salt and pepper. Plain table salt and finely-ground pepper will do, but you can also get exotic with sea salt or pink salt and mixed peppercorns, if you prefer.

  • Preheat your skillet or grill over medium-high heat for one to two minutes.

  • Pour a thin film of olive oil into a skillet if you are pan-frying your steak. Place the steak into the skillet or onto the hot grill. Do not move the steak for at least one minute. Caramelizing the outside brings out the flavor of the meat, which can give a thin cut of steak a much richer taste.

  • Lift the edge of the steak with tongs. It is especially important not to puncture thin cuts of steak while cooking them because when the tenderizing juices run out, the meat can turn dry. Flip the steak over if it has developed a deep brown crust. If it has not, check it every 45 seconds to one minute until it does. Flip the steak with tongs so that you don’t puncture it.

  • Cook the second side of the steak for the same amount of time that you cooked the first. Timing is crucial with thin cuts of meat so that they don't overcook. Check for doneness by inserting an instant-read thermometer into the thickest part of the steak. Safe internal temperature for a steak is 145 degrees Fahrenheit, but it will continue to cook when removed from the heat, so take the steak off when it reaches 10 degrees below your preferred level of doneness and let it rest for at least 10 minutes.

Tips & Warnings

  • Marinate your steaks in olive oil, red wine, smashed garlic and ground cloves for a rich and spicy result.
  • Do not overcook New York steaks or they will dry out and get tough.

References

  • Photo Credit Jupiterimages/Comstock/Getty Images
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