NY Strip Steaks - Test Kitchen Summary

Easy Sous Vide Tips:

• A fool-proof, no-fuss no-muss option.
• Season liberally with salt and pepper and a bit of good olive oil (you may also use a marinade, but it may disguise the inherent deliciousness of this cut).
• Sous vide your NY Strip Steaks at about 129 degrees for 2 or more hours (the longer they sous vide, the more tender they’ll get).
• Heat 2 tablespoons of oil in a sauté pan over medium high heat until shimmering— remove steaks from sous vide bag, pat dry, and sear for 1-2 minutes each side.
• OR if your grill is fired up, pat your steaks dry and pop them on the grill for 1-2 minutes a side.
• Always let rest for 5-10 minutes before slicing/ serving.

Easy Oven-to-Pan Tips:

• I happen to believe this creates a richer flavor profile than sous vide, but it requires more watchfulness…
• Bring steaks to room temperature.
• Heat your oven to 200 degrees.
• Rub steaks with olive oil and season generously with salt and pepper (you can also use a dry rub, but don’t over-do it!)
• Place steaks on a rack on a pan in the oven for 25-30 minutes (watch that your oven really is 200 degrees— our ancient farm ovens struggle a bit at low temperatures).
• Heat 2 tablespoons of oil in a sauté pan over medium high heat until shimmering— remove steaks from oven, pat dry, and sear for 1-2 minutes each side.
• OR if your grill is fired up, pat your steaks dry and pop them on the grill for 1-2 minutes a side.
• Always let rest for 5-10 minutes before slicing/ serving.

Grilling Tips:

• Cooking times always depend on how hot you get your grill, so this is for general reference only.
• Bring steaks to room temperature and fire up your grill.
• If you are using a gas grill, make sure one section is at low heat and one section is high heat. For charcoal grills, scoop coals to one side to achieve the same dual high/low temperature goal.
• Just before grilling, rub steaks with a bit of olive oil and season generously with salt and pepper.
• Sear on the hot part of your grill for 1-2 minutes each side.
• Move immediately to the cooler section of your grill and continue cooking at low heat, flipping about every minute or so, until they reach your desired doneness.
• The cooler the “cool” section of your grill is, the better. NY Strips have a tendency to get tough, so low heat is key!