One of the first things you should even think about before buying a New York strip steak is what cooking surface you’ll use. For years, there’s been a long and heated debate on how and where you should be cooking this cut of meat, and in all honesty, it depends on what result you’re looking for: a crispy crust or smoky grill marks.
A barbecue, specifically a charcoal or wood chip-based one, will provide the steak with a smoky flavor, and if you’re cooking it properly, will get those scrumptious grill marks that are so sought after. Allow your barbecue to heat for at least 10 to 15 minutes or until the temperature gauge reaches 450 to 500 degrees F. If you’re cooking it on the stove, most professional chefs prefer using a well-seasoned cast-iron skillet. Cast-iron is great at providing steaks with a nice crust since it retains and distributes heat evenly, creating that perfect sear. Before cooking, heat the skillet for 5 to 8 minutes over a medium-high heat, or until it’s smoking hot.
A lukewarm pan or barbecue won’t create the high-heat sear necessary for developing flavor and texture in a New York strip. Be sure that your pan is smoking hot or your grill grates are properly preheated before adding the steak for optimal searing and the best quality results.
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Read the original article on Chowhound.