How to Cook a New York Strip Steak

creamery creek farms dry aged new york strip steak

Classic Steak

New York strips are an iconic cut that is the go-to for many chefs and home cooks. In fact, is one of the most popular cuts of steak to grill.

But grilling the steak can present some challenges. There is nothing worse than investing in a high-quality cut of meat only to prepare it incorrectly.

If you are unsure how to cook a New York strip steak, keep reading. Below are some tips you can follow to ensure you get a perfectly cooked New York strip every time.

What is a New York Strip Steak?

New York strip steak is also known as a "top loin" or "New York strip," for short. If it is served bone-in, it may be called a "club steak." The "New York" identification comes from a New York City restaurant, Delmonico's, that popularized the cut during the 1800s.

Regardless of the name, this cut comes from the short loin of the cow. This is a muscle that is under the spine and protected by the rib cage. It does not do a lot of strenuous work, which keeps the meat tender.

One of the main things people like about this cut is that it is much leaner than a ribeye. However, it has a unique, beefier flavor than other cuts, including sirloin and tenderloin. 

How to Cook a New York Strip Steak

Rest easy, there are many options when determining how to cook your New York strip steak. They do well grilling, broiling, or even a cast-iron skillet on a stovetop.

Before cooking a strip steak, be sure to let it come to room temperature for about a half hour. Next, pat it dry with paper towels.

Then, lightly rub with olive oil or melted butter before seasoning. We're minimalists with the seasoning at Creamery Creek because we like the natural flavors enhanced by the process of the dry aging to shine through.

As far as seasoning goes, many people prefer only salt and pepper, but garlic, rosemary, sage, and thyme can add a unique flavors to your steak as well.

When cooking steak, the temperature is only relevant if you want a sear. Lower temps--between 250 and 350 degrees-will make it easier to control internal temperature but will make it harder to get a sear.

If you like a sear on the outside, go higher. Between 400 and 500 degrees will get you a nice char while cooking even the thickest steak all the way through. 

As a general rule:  If you are not using a grill thermometer, you can expect a 1-inch steak to reach "rare" in about eight to 11 minutes (or four to five minutes per side). Add one-and-a-half to two minutes for every level of doneness (medium-rare, medium, medium-well, well) you prefer. 

Our New York Strip steaks are cut 1.5" thick so you'll want to add 1-2 minutes per side or "rare" in 10-12 minutes and then add 2 minutes for each level of doneness as listed above.

One of the main reasons people overcook steaks is that they fail to anticipate that the internal temperature will continue to rise between three and 10 degrees while resting. For this reason, you should remove your steak from the heat before it reaches its desired internal temp. Rest for eight to 10 minutes, then serve.

Get More Steak Recipes

Now that you know some tricks and methods for how to cook a New York strip steak, you are ready to give it a whirl. Remember, what's even more important than how you cook a steak is the quality of the meat. By buying high-quality beef you are ensuring unparalleled taste every time.

Creamery Creek Farms is family owned and operated. We prioritize sustainability and animal comfort, as well as making high-quality beef, pork cheese, and other products. Take a look around at our many different types of steaks, and feel free to reach out to us with any questions.