Recipe for baking a Baking New York Strip

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Baking New York Strip - New York strip steak, known for its rich marbling and robust flavor, is a popular choice among steak lovers. While grilling is the traditional method for cooking steak, baking New York strip steak in the oven can yield equally delicious results. Baking allows for precise temperature control, ensuring a juicy and tender steak with a beautiful sear. In this article, we will guide you through the steps to bake New York strip steak, providing you with a mouthwatering and restaurant-quality steak right in the comfort of your own kitchen.

A New York strip steak, also known as a New York striploin or Kansas City strip, is a boneless, center-cut steak that comes from the short loin primal cut of beef. It is a popular steak for grilling, pan-frying, or baking.

Recipe for baking a New York strip steak

Ingredients:

• 1 (1-inch thick) New York strip steak
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Season the steak with salt and pepper, to taste.
• Place the steak on a baking sheet.
• Bake for 10-12 minutes for medium-rare, or until the internal temperature reaches 145 degrees Fahrenheit.
• Let the steak rest for 5 minutes before slicing and serving.

 tips for baking a New York strip steak

• You can also sear the steak before baking. To do this, heat a cast iron skillet over high heat and sear the steak for 2-3 minutes per side.
• If you want a crispier exterior on your steak, you can broil it for a few minutes at the end of cooking.
• If you are using a thicker steak, you may need to increase the cooking time.
• New York strip steak can be stored in the refrigerator for up to 24 hours. To reheat, bake in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.

Baking New York Strip

Choosing the Right Cut:

Start by selecting high-quality New York strip steaks from a reputable butcher or grocery store. Look for steaks that have even marbling throughout the meat, as this will enhance the flavor and tenderness. Aim for steaks that are at least 1 inch thick to ensure a juicy and well-cooked result.

Preparing the Steak:

Before baking, allow the steaks to come to room temperature. This ensures even cooking throughout the steak. Pat the steaks dry with paper towels to remove any excess moisture, which will help achieve a nice sear. Season both sides of the steaks generously with kosher salt and freshly ground black pepper. You can also add additional seasonings such as garlic powder, onion powder, or your preferred steak seasoning for added flavor.

Preheating the Oven:

Preheat your oven to 400°F (200°C) to ensure a hot oven that will sear the steak while keeping the interior juicy and tender. It's important to let the oven preheat fully before placing the steaks inside.

Searing the Steaks:

Heat an oven-safe skillet or cast-iron pan over high heat on the stovetop. Add a small amount of oil with a high smoke point, such as vegetable or canola oil, to the pan. Once the pan is hot and the oil is shimmering, carefully place the seasoned steaks in the pan. Sear each side of the steaks for about 2 minutes until they develop a golden brown crust. This step adds flavor and helps to lock in the juices.

Baking the Steaks:

Transfer the skillet with the seared steaks directly into the preheated oven. Bake the steaks for about 6-8 minutes for medium-rare, or adjust the baking time according to your preferred level of doneness. Use an instant-read meat thermometer inserted into the thickest part of the steak to ensure the desired internal temperature is reached. For medium-rare, aim for an internal temperature of around 135°F (57°C).

Resting the Steaks:

Once baked, remove the steaks from the oven and transfer them to a cutting board. Allow the steaks to rest for about 5 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a juicier and more tender final product. Tent the steaks loosely with foil to keep them warm during the resting period.

Slicing and Serving:

After the resting period, slice the New York strip steaks against the grain into thick slices. This ensures a tender bite and showcases the beautiful pink center. Serve the steaks immediately while they are still warm. Pair them with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp salad, to complete the meal.

Optional: Compound Butter or Sauce:

For an extra burst of flavor, consider topping your baked New York strip steak with a pat of compound butter or a drizzle of homemade sauce. Compound butter can be made by mixing softened butter with herbs, garlic, or spices. A classic steak sauce, such as béarnaise or peppercorn sauce, can also elevate the flavors and add a gourmet touch to your dish.

Baking New York strip steak in the oven is a fantastic way to achieve a tender, juicy, and flavorful steak without the need for a grill. By following these steps and paying attention to the cooking times and temperatures, you can create a restaurant-quality steak in the comfort of your own kitchen. Enjoy the rich marbling, robust flavor, and succulent texture of the New York strip steak as it melts in your mouth. Whether you're preparing a special dinner or simply satisfying your steak craving, baking New York strip steak will surely impress your taste buds and leave you craving more.