How to Cook a Boneless New York Steak
The New York strip steak, also called a Kansas City steak or shell steak, is a tender and flavorful cut from the beef loin. It is available boneless or bone-in. It is important, particularly when cooking the boneless variety, to watch the cooking time closely and avoid overcooking the steaks; even the finest grade of beef will become tough if overdone. An outdoor grill is ideal for cooking steaks, but if one is not available a broiler or a stovetop grill pan will work quite well. Does this Spark an idea?
Things You'll Need
- Boneless New York strip steaks
- Salt & pepper
- Instant-read thermometer
- Grill, broiler or grill pan
Instructions
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Select steaks that are well marbled and USDA choice or prime grade. Particularly if you are grilling, the meat should be at least 3/4 inch thick. Remove the steaks from the refrigerator at least 1/2 hour before cooking to allow them to come to room temperature. This will help the steaks cook more evenly. Season the steaks with salt and pepper (or other seasonings if desired, but don't overdo it and mask the flavor of a good steak).
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Light your grill and set it to a medium-high heat. If you are broiling the steaks, set the oven rack so that the steaks will be 3 to 4 inches from the heat source and preheat the broiler on high. If using a grill pan, preheat the pan over medium-high heat. Brush your grill rack or grill pan with oil to prevent sticking.
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Place the steaks on the grill or grill pan. Leave them undisturbed for 5 minutes, then turn. After 2 to 3 minutes, begin checking the temperature of the steaks with an instant-read thermometer. Remove the steaks from the grill when the desired temperature is reached (135 degrees Fahrenheit for medium rare, 145 degrees for medium.) If you are broiling the steaks, you may need to allow an additional 1 to 2 minutes per side to reach the desired degree of doneness. Allow the steaks to rest for 5 minutes before serving.
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Tips & Warnings
To check if your grill is hot enough, carefully hold your hand, palm down, over the grill. If you cannot hold it there for more than 2 to 3 seconds, the grill is properly heated.
Experienced chefs learn to test the doneness of a steak by touch. If you touch your thumb and second finger together lightly; the fleshy pad at the base of your thumb will have the firmness of a medium rare steak. This takes practice; check your estimate with a thermometer until you are familiar with the technique.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
