Introduction
New York strip steak, also known as strip steak or Kansas City strip, is a cut of beef from the short loin of a cow. This premium cut is known for its tenderness and rich flavor when grilled or barbecued properly. Mastering how to barbecue a New York steak requires understanding a few key techniques to maximize the flavor and texture of the meat. With the right preparation, seasoning, and grilling methods, you can enjoy mouthwatering New York steaks from the comfort of your own backyard.
Necessary Equipment
Barbecuing the perfect New York steak starts with having the right equipment:
- Grill: You’ll need a charcoal or gas grill that allows you to control the temperature. Ideal grilling temperature for steaks is between 500-600°F.
- Tongs: Use long-handled tongs for safely flipping the steaks on the grill.
- Instant-read thermometer: This helps check the doneness of the steak by measuring the internal temperature.
- Basting brush: A brush is useful for coating the steaks with oil or barbecue sauce glaze.
- Aluminum foil: Foil can be used to make a tent over the steaks while they rest after grilling.
Pick the Best Cut and Thickness
- Choose a nicely marbled New York strip steak that is 1-1.5 inches thick.
- Marbling refers to the white streaks of fat interspersed with the red meat. This fat content bastes the meat and keeps it moist during cooking.
- A thicker steak will allow you to develop a nice sear on the outside while keeping the inside pink and tender.
Prepare the Steak for Grilling
Proper preparation is key before the steak hits the grill:
- Trim excess fat: Use a sharp knife to trim any large pieces of fat around the edges that may cause flare-ups. Leave a bit of marbling fat for flavor.
- Pat dry: Blot the surface with paper towels right before grilling. This helps promote browning.
- Season generously: Coat all sides with salt, pepper, garlic powder, or any favorite steak rub. Let it sit for about 15-30 minutes before grilling so the seasoning really penetrates.
- Brush with oil: Lightly coating the steak with a high smoke-point oil like avocado or grapeseed oil helps encourage browning and caramelization.
Grill New York Steak to Perfection
Now it’s time to barbecue that steak just right:
- Sear both sides: Place the steak on the hot grill and let it sear undisturbed for 2-3 minutes. Flip and sear the other side for another 2 minutes. This creates a nice crust.
- Grill to desired doneness: For medium-rare, grill each side for 4-5 minutes. Use a meat thermometer to check the internal temperature, aiming for 130°F.
- Create grill marks: Rotate the steak 45 degrees and grill for 1 minute on each side. This creates aesthetic diagonal sear marks.
- Baste while grilling: Brush with melted butter, herb-infused oil, or barbecue sauce during the last couple minutes of grilling to add extra flavor.
- Let rest: Transfer steak to a plate, tent with foil, and let rest 5-10 minutes before slicing. This allows juices to redistribute.
Common Mistakes to Avoid
Here are some pitfalls that can lead to a dried out or charred steak:
- Putting steak straight from fridge to grill. Always let it sit at room temperature 30 mins first.
- Grilling over very high heat the whole time. Use high heat just for searing, then lower heat for thorough cooking.
- Cutting into steak right off grill. Resting is essential for juicy meat.
- Moving steak around too much. Leave undisturbed when initially searing to form crust.
- Piercing meat with fork, losing juices. Use tongs or spatulas instead.
Serving Suggestions
A perfectly barbecued New York steak deserves some tasty accompaniments:
- Compound butter: Top with chipotle lime or parsley garlic butter.
- Sauteed mushrooms: Sauté wild mushrooms in butter, garlic and thyme.
- Roasted potatoes: Crispy roasted potatoes or potato wedges make a filling side.
- Sautéed greens: Quick-sautéed spinach or kale with garlic and olive oil.
- Onion rings: Crispy battered onion rings complement the rich meat.
- Caesar salad: A classic Caesar salad adds a fresh, crunchy contrast.
Frequently Asked Questions
What is the difference between a New York strip and a ribeye steak?
New York strip comes from the short loin primal, while ribeye comes from the rib primal. Ribeye has more internal marbling, which makes it very tender and flavorful. New York strip has a thick band of fat around one edge only.
What should you look for when buying a New York steak?
Look for a steak that is bright red in color with good marbling throughout. Make sure the fat trim on the edges looks white, not yellow. Ideally, choose a steak that is 1-1.5 inches thick for grilling.
Is New York strip steak tender?
Yes, when grilled properly, New York strip is very tender due to its fine marbling. Avoid overcooking to keep it tender on the inside.
What is the best temperature to grill a New York steak to?
For medium-rare doneness, pull the New York strip off the grill when it reaches an internal temperature of 130°F. The steak will continue to cook to about 135°F as it rests.
Can you use a New York steak for stir fry?
Yes, slice a grilled or pan-seared New York steak very thinly across the grain. Stir fry quickly over high heat with vegetables and sauce.
Conclusion
Grilling the quintessential American steak—the New York strip—takes just a few easy techniques. Let the thick, tender cut come to room temperature before seasoning generously with salt, pepper and any savory rubs. Sear over high heat before finishing over more moderate heat, basting as you grill. Rest the steak before slicing and serve with flavorful sauces and sides. Mastering how to barbecue the perfect New York steak results in juicy, well-charred meat packed with rich flavor.