How Long Do I Cook a 1 1/2-Inch New York Strip Steak?

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The New York strip steak is cut from the short loin of the beef and is considered a tender cut.
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The New York strip steak is known by many names, including the Kansas City strip, the Delmonico, the strip steak and the Club steak. No matter what you call it, the New York strip steak is from the short loin of the beef and is considered a tender cut. When choosing New York strip steaks, allow approximately 12 to 14 ounces per person.


About Doneness

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A meat thermometer should be used to cook the steak to its proper temperature.
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According to the U.S. Department of Agriculture, a medium-rare steak will have an internal temperature of 145 degrees F. A medium steak will read 160 degrees F on a thermometer, while a well-done steak will be 170 degrees F or higher. The use of a meat thermometer is recommended any time meat is cooked, no matter which method is used.

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On the Grill

Sear the steak for 4-5 minutes then transfer to a cooler portion of the grill for another 4-5 minutes.
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To cook a 1 1/2-inch New York strip steak on the grill, you will need hot coals in one section of the grill and a spot for less indirect heat. Season the steaks according to taste and place over the hot coals. Sear each side of the steak for 4 to 5 minutes. Transfer the steaks to the cooler portion of the grill and cook for an additional 4 to 5 minutes per side for a medium-rare steak. Add 1 to 2 minutes per side for a medium and 3 to 4 minutes for a well-done New York strip.


Under the Broiler

Place the seasoned steaks on a broiler pan and place the pan under the boiler element.
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Place the oven rack on the top level setting of your oven. Preheat the broiler. Place the seasoned New York strip steaks in a single layer on a broiler pan and center the pan on the rack under the broiler element. Cook the steaks for 2 to 3 minutes per side or until desired brownness is achieved. Remove the pan from the oven and adjust the oven rack to the center setting level. Place the steaks back under the broiler and cook for 2 to 4 minutes longer on each side for a medium-rare steak. Add additional minutes for medium and well done. Test with a meat thermometer to ensure proper doneness.


In a Frying Pan

Sear the steak in the pan before transferring the pan to the oven to cook.
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Thick steaks do not cook well by the frying pan method because the outer portion of the steak can burn before the meat has cooked to the desired temperature. To solve this problem, use a skillet that is oven safe. Preheat the oven to 350 degrees F. In the skillet, heat 2 tablespoons of oil and sear the steaks over medium-high heat on both sides. Transfer the skillet to the oven and cook for approximately 2 to 4 minutes per side for medium rare, 3 to 5 minutes for medium and 4 to 6 minutes for well done.