What To Know
- Cook the steak in a preheated pan to create a flavorful crust.
- Medium steak is cooked to an internal temperature of 130-135°F (54-57°C) and has a slightly pink center, while medium-well steak is cooked to 135-140°F (57-60°C) and has a more uniform brown interior.
- Season the steak generously on all sides and allow it to rest at room temperature for 30 minutes to enhance flavor absorption.
Indulge in the tantalizing flavors of a perfectly cooked New York strip steak, hitting that delectable medium-well doneness. This guide will take you on a culinary journey, providing step-by-step instructions and expert tips to elevate your steak game.
Selecting the Perfect Steak
The foundation of a great steak lies in choosing the right cut. Look for a New York strip steak that is at least 1 inch thick and has a generous marbling throughout. This will ensure tenderness and juiciness.
Seasoning for Success
Generously season your steak with salt and freshly ground black pepper. Allow it to rest at room temperature for 30 minutes to enhance its flavor and allow the seasonings to penetrate.
Heating the Pan
Heat a cast iron skillet or grill pan over high heat. Add a drizzle of olive oil or avocado oil to prevent the steak from sticking.
Searing the Steak
Once the pan is screaming hot, carefully place the steak in the center. Sear for 3-4 minutes per side, or until a deep golden-brown crust forms. This crust will lock in the juices and create an irresistible flavor.
Reducing the Heat
After searing, reduce the heat to medium and continue cooking. The internal temperature of the steak should reach 135°F (57°C) for medium-well doneness.
Using a Meat Thermometer
To ensure accuracy, insert a meat thermometer into the thickest part of the steak. Monitor the temperature closely to avoid overcooking.
Resting the Steak
Once the steak reaches the desired doneness, remove it from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Slice the steak against the grain into thin strips. Arrange the slices on a platter and garnish with fresh herbs or a drizzle of your favorite sauce.
Tips for a Perfect Medium-Well Steak
- Use a sharp knife to slice the steak. A dull knife will tear the meat and result in a less tender texture.
- Let the steak rest before slicing to allow the juices to redistribute evenly.
- Don’t overcook the steak. Medium-well should be cooked to an internal temperature of 135°F (57°C).
- Season the steak generously with salt and pepper. These basic seasonings enhance the natural flavor of the meat.
- Cook the steak in a preheated pan to create a flavorful crust.
- Use a meat thermometer to ensure accurate temperature readings.
- Don’t overcrowd the pan when searing the steak. This will prevent even cooking.
Wrap-Up: Elevate Your Steak Mastery
With these techniques and tips, you can effortlessly achieve a mouthwatering medium-well New York strip steak. Experiment with different marinades, sauces, and garnishes to create a culinary masterpiece that will impress your guests and satisfy your cravings for a juicy, flavorful steak.
Questions You May Have
Q: What is the difference between medium and medium-well steak?
A: Medium steak is cooked to an internal temperature of 130-135°F (54-57°C) and has a slightly pink center, while medium-well steak is cooked to 135-140°F (57-60°C) and has a more uniform brown interior.
Q: How can I prevent my steak from becoming tough?
A: Overcooking is the primary cause of tough steak. Use a meat thermometer to monitor the internal temperature and avoid cooking past the desired doneness. Also, slicing the steak against the grain helps break down the tough fibers.
Q: What is the best way to season a steak?
A: Salt and pepper are the essential seasonings for steak. Season the steak generously on all sides and allow it to rest at room temperature for 30 minutes to enhance flavor absorption.
