How to cook New York strip steak

How to cook New York strip steak: The New York strip steak is cut from the lower section of the sirloin. This boneless sirloin steak features a beautiful combination of marbled flesh and a generous layer of fat, making it a staple in steakhouses worldwide. While it’s popularly associated with New York, it’s also sometimes referred to as a Kansas City strip steak.

Cooking times will vary depending on the thickness of your cut, but we recommend aiming for medium-rare. Start by searing the steak in a hot pan, then reduce the heat and baste with foaming butter. For a steak brought to room temperature, cook for approximately 4-6 minutes. Once cooked, allow the steak to rest out of the pan for optimal juiciness and flavour.

1. Take the New York strip steak out of the fridge, remove the packaging, and pat dry with kitchen paper. Place it on a plate and allow it to reach room temperature.
2. Season the steak generously with coarse sea salt and cracked black pepper.
3. Heat a non-stick pan or cast-iron skillet over low to moderate heat. Add a small amount of beef tallow* to the pan.
4. Place the steak fat side down in the pan and let the fat render for approximately 5-minutes.
5. Turn the heat up to full blast. Once the pan is smoking, turn the steak onto its side and reduce the heat slightly.
6. Cook for 90-seconds without moving it to form a rich, golden crust.
7. Flip the steak and cook for another 90-seconds on the other side. Then, turn the steak every 30-seconds or so for a total cooking time of 4-6 minutes for medium-rare.
8. Remove the steak from the pan and rest it for 6-minutes.

*If not using beef tallow, select an oil with a high smoking point and neutral flavour.

• To gauge how done your steak is while cooking, try the quick and reliable finger test. Gently press the fleshy area of your palm just below your thumb – it feels soft and squishy, similar to the texture of a rare steak. Now, bring your thumb and pointer finger together and touch the same spot again – it will feel slightly firmer, indicating the texture of a rare steak. For medium-rare, you can touch your thumb to your middle finger, which gives a firmer feel, much like the steak at that doneness.
• While the steak is resting, enhance its flavour by laying a couple of slices of compound butter over it. Garlic and parsley is a classic choice, adding a rich, aromatic touch. Alternatively, try Henry Harris’ Anchovy and Rosemary Butter – it’s easy to prepare and packed with bold, savoury flavours that complement the steak perfectly.