Steak guide
New York Strip
A well-balanced cut from the short loin with a strip of fat along one edge. Great combination of tenderness and bold beef flavor.
Recommended: 2.5–3 cm (1–1.25 inch)
Doneness temperatures
| Doneness | Remove from heat | Final temperature after resting | Sear per side |
|---|---|---|---|
| RareCool red center with a nicely charred exterior. Tender with a slight chew. | 48°C | 50°C | 90 seconds |
| Medium RarePerfect balance of tenderness and flavor. The fat strip begins to render beautifully. | 52°C | 54°C | 120 seconds |
| MediumPink center with fully rendered edge fat. Good flavor with a firmer bite. | 58°C | 60°C | 165 seconds |
| Medium WellMostly cooked through with a trace of pink. Firm but the fat strip helps keep it moist. | 62°C | 65°C | 210 seconds |
| Well DoneFully cooked through. Still decent thanks to the fat cap, but loses some tenderness. | 68°C | 71°C | 255 seconds |
Nutrition per 100 g
- Calories
- 200 kcal
- Protein
- 25 g
- Fat
- 11 g
Chef tips
- • Score the fat cap to prevent curling during cooking
- • Sear fat-side down first to render the fat cap
- • Great for both grilling and pan-searing
- • Season generously - this cut handles bold seasoning well
- • Rest 5–8 minutes before slicing
Cooking methods
On the stove
Cast iron on high heat. Render the fat-cap edge first (60 seconds standing on the fat side using tongs to balance) before searing the flat sides - this prevents the fat from curling the steak. Then sear 2–3 minutes per flat side.
On induction
Cast iron at level 8–9. Stand the steak on its fat-cap edge first using tongs to render it (60 seconds). Then sear flat sides 2–3 minutes each. Induction's consistent heat produces a very even, uniform Maillard crust across the entire surface.
Over an open fire
Excellent on charcoal or wood grill. Score the fat cap before grilling to prevent curling. Grill 3–4 minutes per side. The fat dripping on coals creates aromatic flare-ups. Season generously - this cut handles bold seasoning especially well.
Marinades
🍋 Classic soy & Worcestershire
Bold cut, bold marinade. Lemon adds tenderizing acid.
1 – 24 h
Ingredients
- • 80 ml soy sauce
- • 80 ml fresh lemon juice
- • 80 ml olive oil
- • 60 ml Worcestershire sauce
- • 1 tbsp minced garlic
- • 1 tsp dried Italian herbs
- • ½ tsp black pepper
Method
- Whisk everything in a shallow dish or zip-top bag.
- Add the steaks, refrigerate 1–24 h. Don't exceed - the acid will turn the meat mushy.
- Pat dry, season lightly with salt, then sear over high heat.
- Rest 8 minutes before slicing.
☕ Espresso-pepper dry rub
Adds a deep, smoky, almost chocolate-brown crust.
40 min – 4 h
Ingredients
- • 2 tbsp finely ground espresso or dark roast coffee
- • 1 tbsp brown sugar
- • 1 tbsp smoked paprika
- • 2 tsp coarse salt
- • 1 tsp coarsely ground black pepper
- • ½ tsp garlic powder
Method
- Combine into a dry rub.
- Press generously onto both sides of the steak.
- Rest at room temperature 40 min, or up to 4 h refrigerated.
- Sear hard - the sugar caramelizes into a beautiful crust.
