Revolutionary Technique: How to Grill New York Strip Steak Medium Rare Perfectly Every Time

The sizzle of a hot grill, the aroma of smoky meat, and the anticipation of that first juicy bite – there’s nothing quite like a perfectly grilled New York strip steak. But achieving that coveted medium-rare doneness, with a beautiful sear and a tender, flavorful interior, takes a little more than just tossing the steak on the grill and hoping for the best.

This guide will walk you through the essential steps to grilling a New York strip steak medium rare, ensuring a delicious and satisfying meal every time.

Choosing the Right Steak

The foundation of a great grilled steak is a high-quality cut. New York strip steak, known for its rich marbling and robust flavor, is an excellent choice for grilling. Look for a steak that is at least 1 inch thick, with good marbling throughout. Avoid steaks with excessive fat or any signs of discoloration.

Preparing the Steak

Before grilling, there are a few key steps to take to ensure a flavorful and tender steak:

• Pat dry: Use paper towels to thoroughly pat the steak dry. This will help create a better sear and prevent steam from forming during grilling.
• Season generously: Salt and pepper are the classic seasonings for steak, but feel free to experiment with other herbs and spices. Apply a generous amount of salt and pepper to all sides of the steak.
• Let it rest: Allow the steak to rest at room temperature for 30-45 minutes before grilling. This will help it cook more evenly.

Setting Up Your Grill

The type of grill you use will affect the final result, but the principles remain the same.

• Gas grill: Preheat your gas grill to medium-high heat (around 450-500°F). For even heat distribution, use two burners on high and one on low.
• Charcoal grill: Light your charcoal grill and allow the coals to burn until they are covered with white ash. This will indicate they are hot enough for grilling.

Grilling the Steak

Here’s where the magic happens:

• Direct heat: Place the steak directly over the hottest part of the grill.
• Sear: Grill for 2-3 minutes per side, or until a beautiful crust forms. This initial sear locks in the juices and adds a delicious smoky flavor.
• Indirect heat: Move the steak to a cooler part of the grill (or to a section with no heat if using a gas grill). This will allow the steak to cook more evenly without burning.
• Cook to medium-rare: Continue grilling for 4-6 minutes per side, or until the internal temperature reaches 130-135°F.
• Rest: Once the steak reaches the desired temperature, remove it from the grill and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.

Checking for Doneness

There are several ways to determine the doneness of your steak:

• Touch test: Use your finger to gauge the firmness of the steak. A medium-rare steak will feel soft and springy.
• Internal thermometer: This is the most accurate way to determine doneness. Insert the thermometer into the thickest part of the steak (avoiding bone) and check the temperature.
• Color: A medium-rare steak will have a deep red center with a thin layer of brown around the edges.

Serving Your Steak

Once your steak has rested, it’s time to enjoy the fruits of your labor. Serve the steak with your favorite sides, such as roasted vegetables, creamy mashed potatoes, or a simple salad.

Beyond the Basics: Adding Flavor

While a perfectly grilled steak is delicious on its own, there are many ways to elevate the flavor.

• Marinades: Marinating your steak for a few hours before grilling can infuse it with additional flavor. Experiment with different marinades, such as a citrus-herb marinade or a soy-ginger marinade.
• Rubs: Apply a dry rub to the steak before grilling to add a layer of flavor and create a crispy crust. Popular rub combinations include garlic, onion powder, paprika, and chili powder.
• Glazes: Brush a glaze onto the steak during the last few minutes of grilling to add a sweet or savory touch.

The Final Bite: Mastering Medium-Rare

Grilling a New York strip steak medium-rare is an art form, but one that is well within your reach. By following these steps and paying attention to the details, you can consistently create delicious and perfectly cooked steaks. Remember, practice makes perfect, so don’t be afraid to experiment and find what works best for you.

Questions We Hear a Lot

Q: What if my steak is overcooked?

A: Don’t worry! Even if your steak is a little overcooked, it can still be delicious. If it’s slightly over medium-rare, it will still be tender and juicy. If it’s more well-done, try slicing it thinly and adding a flavorful sauce to compensate for the dryness.

Q: How long should I let the steak rest?

A: Resting the steak for 5-10 minutes is essential. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.

Q: Can I grill a steak that’s been frozen?

A: It’s not recommended to grill a frozen steak. Frozen steak will cook unevenly and may not reach the desired internal temperature. Defrost your steak in the refrigerator overnight before grilling.

Q: What are some good side dishes for grilled steak?

A: There are endless possibilities! Some classic pairings include roasted vegetables, mashed potatoes, asparagus, and salads.

Q: How can I tell if my grill is hot enough?

A: Hold your hand about 5 inches above the grill grate. If you can only hold it there for 3-4 seconds before it gets too hot, your grill is ready for grilling.