Flawless Medium Steak Every Time: How to Grill New York Strip Medium

The New York strip steak, with its rich marbling and distinct flavor, is a true grilling champion. But achieving that coveted medium doneness can be a challenge. Overcooked, and you’re left with a dry, tough piece of meat. Undercooked, and you’re risking foodborne illness. So, how do you grill New York strip medium, ensuring a juicy, flavorful steak that melts in your mouth? This guide will walk you through the process step-by-step, from selecting the perfect cut to achieving that perfect sear and resting.

Choosing the Right Cut

The first step to grilling a perfect New York strip medium is choosing the right cut. Look for a steak that’s at least 1 inch thick, and ideally between 1.5 and 2 inches. The thickness ensures even cooking and a juicy center.

Here’s what to look for:

• Marbling: Marbling is the fat that runs through the meat, giving it flavor and tenderness. Look for steaks with good marbling, as it will melt during cooking, adding flavor and keeping the meat moist.
• Color: The color of the meat should be a deep red, indicating freshness. Avoid steaks that are brown or have a grayish hue.
• Texture: The steak should feel firm and springy to the touch. Avoid steaks that are mushy or have a slimy texture.

Preparing the Steak

Once you’ve got your perfect New York strip, it’s time to prepare it for grilling.

Here’s a simple preparation method:

1. Pat dry: Use paper towels to pat the steak dry. This will help achieve a crispy crust.
2. Season generously: Season the steak liberally with salt and pepper. You can also add other seasonings like garlic powder, onion powder, paprika, or your favorite steak seasoning blend.
3. Let it rest: Allow the steak to sit at room temperature for 30 minutes before grilling. This will help it cook more evenly.

Getting Your Grill Ready

The grill is the star of the show, so make sure it’s ready to deliver.

Here’s how to prepare your grill for perfect grilling:

1. Preheat: Preheat your gas or charcoal grill to high heat (450-550°F). If using a charcoal grill, make sure the coals are white-hot before adding the steak.
2. Clean the grates: Clean your grill grates with a wire brush to remove any debris. This will prevent sticking and ensure even cooking.

Grilling the Steak

Now comes the fun part: grilling the steak!

Here’s how to grill your New York strip medium:

1. Sear the steak: Place the steak on the hot grill and sear for 2-3 minutes per side. This will create a flavorful crust.
2. Reduce heat: Reduce the heat to medium (350-400°F) and continue grilling for 4-6 minutes per side for a medium-rare steak. For medium, grill for 5-7 minutes per side.
3. Use a meat thermometer: Invest in a meat thermometer and insert it into the thickest part of the steak to ensure accuracy. A medium-rare steak should register 130-135°F, while a medium steak should register 140-145°F.
4. Rest the steak: Once the steak is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Mastering the Medium Doneness

Achieving the perfect medium doneness is the key to a truly satisfying New York strip.

Here are some helpful tips:

• Avoid overcooking: It’s tempting to keep flipping the steak, but resist the urge! Overcooking can lead to a dry, tough steak.
• Use a meat thermometer: A meat thermometer is your best friend when it comes to grilling steak to the perfect doneness.
• Don’t cut into the steak: Cutting into the steak while it’s still hot will release the juices, making it dry. Let it rest for at least 5 minutes before slicing.

Serving Your Grilled Masterpiece

Now that your New York strip is perfectly grilled, it’s time to enjoy your culinary masterpiece.

Here are some serving suggestions:

• Sides: Serve your steak with classic sides like mashed potatoes, asparagus, or roasted vegetables.
• Sauce: A simple steak sauce or a flavorful chimichurri sauce can elevate the flavor of your steak.
• Presentation: Slice the steak against the grain for a tender texture. Arrange the slices on a plate with your chosen sides.

The Final Touch: Rest and Enjoy

The final step in the journey to a perfect grilled New York strip is letting it rest. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Resting your steak is crucial for these reasons:

• Juicier steak: Resting allows the juices to redistribute throughout the steak, making it more tender and flavorful.
• Easier slicing: A rested steak will be easier to slice, preventing it from falling apart.

The End of the Journey: A Feast for the Senses

You’ve done it! You’ve mastered the art of grilling New York strip medium. Now, savor the fruits of your labor. Enjoy the rich flavor, the tender texture, and the satisfaction of creating a culinary masterpiece.

Answers to Your Most Common Questions

Q: What if I don’t have a meat thermometer?

A: While a meat thermometer is recommended for accurate results, you can use the “finger test” to gauge doneness. Press the steak with your finger. If it feels firm and springy, it’s medium-rare. If it feels slightly firm, it’s medium.

Q: Can I grill New York strip on a gas grill?

A: Absolutely! Gas grills are perfect for grilling New York strip. Just make sure to preheat the grill to high heat (450-550°F) and use a meat thermometer to ensure accurate doneness.

Q: Can I marinade the steak before grilling?

A: Yes, marinating can add flavor to your steak. Choose a marinade that complements the flavor of the New York strip, such as a simple marinade of olive oil, garlic, and herbs. Marinate for at least 30 minutes, or up to 24 hours for maximum flavor.

Q: How long can I store a New York strip in the refrigerator?

A: You can store a New York strip in the refrigerator for 3-5 days. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.

Q: What are some alternative grilling methods for New York strip?

A: While grilling is the classic method, you can also pan-sear or reverse-sear a New York strip. Pan-searing involves searing the steak in a hot pan over medium-high heat, while reverse-searing involves cooking the steak at a lower temperature for a longer period of time before searing it at high heat.