Step-by-step: how to cook a mouthwatering new york strip steak on a griddle

Craving a juicy, tender New York strip steak without the hassle of a grill? Look no further than your trusty griddle. This versatile cooking surface offers a foolproof method for achieving a perfectly seared steak with a smoky, restaurant-quality flavor. In this comprehensive guide, we will delve into the secrets of how to cook a New York strip steak on a griddle, from selecting the right cut to perfecting the cooking technique.

Choosing the Perfect Cut

The key to a succulent strip steak lies in selecting a high-quality cut. Look for steaks that are at least 1 inch thick and have a good amount of marbling. Marbling refers to the white flecks of fat within the steak, which contribute to tenderness and flavor.

Seasoning to Perfection

Before hitting the griddle, season your steak generously with salt and pepper. You can also add other spices and herbs, such as garlic powder, onion powder, or rosemary. Allow the steak to rest for at least 30 minutes, which will help the seasonings penetrate and enhance the flavor.

Heating the Griddle

Preheat your griddle to medium-high heat. A hot griddle is essential for creating a perfect sear on the steak. If your griddle does not have a temperature gauge, you can test the heat by flicking a few drops of water onto the surface. If the water sizzles and evaporates immediately, the griddle is hot enough.

Searing the Steak

Place the seasoned steak on the hot griddle and cook for 2-3 minutes per side, or until a deep golden-brown crust forms. The crust will help lock in the juices and prevent the steak from drying out.

Cooking to Desired Doneness

After searing, reduce the heat to medium and continue cooking the steak to your desired doneness. Use a meat thermometer to check the internal temperature:

• Rare: 125-130°F
• Medium-rare: 130-135°F
• Medium: 135-140°F
• Medium-well: 140-145°F
• Well-done: 145°F and above

Resting the Steak

Once the steak reaches your desired doneness, remove it from the griddle and let it rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Slicing and Serving

Slice the steak against the grain into thin strips. This will make the steak easier to chew and enhance its tenderness. Serve immediately with your favorite sides, such as mashed potatoes, grilled vegetables, or a rich steak sauce.

Tips for Success

• Use a heavy-duty griddle or cast-iron skillet to ensure even heating and prevent sticking.
• Don’t overcrowd the griddle. Cook the steaks in batches if necessary.
• Avoid flipping the steak too often. Let it sear undisturbed for a few minutes on each side.
• Use a meat thermometer to ensure the steak is cooked to your desired doneness.
• Allow the steak to rest before slicing and serving. This will prevent the juices from escaping and keep the steak juicy.

What You Need to Learn

1. What is the best cut of meat for a griddle steak?

• New York strip steak is an excellent choice due to its tenderness, marbling, and flavor.

2. How do I prevent my steak from sticking to the griddle?

• Make sure the griddle is well-seasoned and heated to the correct temperature before placing the steak on it.

3. How long should I cook a strip steak on a griddle?

• The cooking time will vary depending on the thickness of the steak and your desired doneness. As a general rule, cook for 2-3 minutes per side for a 1-inch thick steak.

4. What is the ideal internal temperature for a medium-rare steak?

• 130-135°F

5. How can I enhance the flavor of my steak?

• Marinating the steak overnight in a flavorful marinade or seasoning it generously with spices and herbs will enhance its taste.