You might scoff at the idea of cooking New York strip steak in the oven. But although the broiler is a part of the oven, it shouldn’t be lumped together with the oven, especially when talking about steak. Your broiler can actually cook a NY strip steak comparably to grilling — high, quick heat resulting in a nice sear — just without the smoky flavors the grill usually adds.
In other words, it’s worth a try, especially if you’re looking for a new, mess-free way to cook your steak. Learn how to broil New York strip steak with tips for choosing the right cut and preparing the steak for the broiler, plus a recipe that virtually any cook can follow.
Broiling Vs. Grilling
When it comes to cooking New York strip steak, both broiling and grilling offer distinct advantages and challenges for home cooks. Broiling shines in its consistency and convenience, providing a controlled indoor cooking environment that’s ideal for use year-round. The method offers precise temperature control through your oven settings and requires minimal equipment. All you’ll need is a broiling pan and your oven’s broiler element. In other words, you’ll have less cleanup to worry about.
However, broiling does come with some limitations. If your broiler element is smaller than a grill’s surface, you won’t be able to broil as many steaks at one time. Kitchen smoke can also be more challenging to manage indoors, and some home broilers may not achieve quite the same level of caramelization as a hot grill.
Grilling is usually best for smoky flavors that many steak enthusiasts look for. Also, a grill’s larger cooking surface leaves room to cook multiple strip steaks at the same time. You can also get great temperature control from a grill with multiple heat zones (usually available with gas grills).
But grilling also has its drawbacks. It’s weather-dependent unless you have a covered outdoor space, requires more equipment and regular maintenance, and has a steeper learning curve for managing heat zones and flare-ups. The cleanup process is also more involved, and there’s a higher risk of overcooking due to variable heat conditions.
To sum up, choose broiling when you prioritize consistency and convenience, and opt for grilling when you’re going for a distinctive charred flavor and have the time to manage a more hands-on cooking process.
Choosing the Right Cut
Quality and thickness are the most important features to consider when shopping for New York strip steak to broil. Look for steaks that measure around 1 ½ inches thick. This thickness allows enough time for browning to occur while ensuring the center reaches your desired doneness without overcooking.
Premium New York strip steak should also have visible marbling. Marbling refers to the thin white strips of fat running through the red parts of the meat. The fat should appear evenly distributed throughout the meat rather than concentrated in one area. As it cooks down, it distributes through the steak to add flavor and moisture.
Avoid steaks that look dull or gray; a vibrant red is the healthiest color for strip steak. Also, look for steaks with a slightly firm texture. Low-quality steaks can be more on the mushy side when you gently press your fingers into them.
Preparing the Strip Steak
Preparing strip steak for the broiler isn’t difficult, but it does require a few steps that are important to know, as they can help you get a better result.
Start by removing your steak from the refrigerator 30-45 minutes before cooking to let the steak rise slightly in temperature throughout. This will help it cook evenly in the broiler. Season the steak generously with salt on both sides and the edges. After the resting period, pat the steak thoroughly dry with paper towels to promote better browning.
Just before broiling, brush the steak with a light layer of oil to keep it from sticking to the broiling pan or rack. Then, add freshly ground black pepper to both sides along with any additional seasonings you’d like to use. Place the steaks on a broiler pan or rack on top of a baking sheet. Make sure your top oven rack sits 3-4 inches away from the broiler element.
Tips and Tricks for the Best Broiled Strip Steak
Keep these tips and tricks in mind when you’re ready to broil New York strip steak:
- Preheat your broiler pan or cast iron skillet for 5-10 minutes before adding the steak. A hot surface helps develop a better crust on the bottom while the top browns under the broiler element.
- Don’t rely only on timing to decide when to flip your steak. When the surface fat begins to bubble and lightly smoke, it’s time to flip.
- If your steak is browning quickly but isn’t close to its desired internal temperature, lower the oven rack one level to prevent burning and let the interior catch up.
- Add compound butter to the steak while it rests after cooking. It adds flavor depth and a silky finish as it melts over the steak.
- If you’re cooking multiple steaks, position each steak at least an inch apart on the broiler pan or rack to help heat circulate.
- Save the flavorful drippings from the broiler pan. They make an excellent base for a quick pan sauce to top your NY strip steak.
Broiled NY Strip Steak Recipe
This easy-to-follow recipe is one to add to your go-to list of weeknight dinners.
Ingredients
- 2 New York strip steaks, about 1 ½ inches thick
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon compound butter (optional)
Instructions
- Season the steaks with salt on both sides and leave them at room temperature for about 30 minutes before cooking.
- Position an oven rack 3-4 inches below the heating element before preheating the broiler. Lightly brush the steaks with olive oil, then season both sides generously with pepper.
- Place the steaks on a broiler pan or cast-iron skillet. Move the pan to the top rack under the broiler and cook for 4-5 minutes, until the top develops a rich, browned crust. Flip the steaks with tongs and broil for another 3-5 minutes, depending on desired doneness (this is typical timing for medium rare).
- Remove the steaks from the oven and top each with a small pat of compound butter for extra richness. Let them rest for 5-10 minutes before serving.
Notes
Remember to slice against the grain if you want to slice the steak into thin strips for serving. This cuts down on long, tough fibers that can make the steak chewier.
Conclusion
Follow this broiled New York strip steak recipe and rethink the idea of an oven-cooked steak. Broiling can truly bring out the best in NY strip, from its flavors to its texture, when you do it right. Hopefully, this guide gives you the tips and direction you need to get the results you want.
Of course, starting with high-quality steaks can also lead to success. Buy Chicago Steak Company’s mail-order gourmet strip steaks, which are aged for six weeks in our top-of-the-line facilities before making their way to you.
Broiled New York Strip Steak
Ingredients
- 2 New York strip steaks about 1 ½ inches thick
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon compound butter optional
Instructions
- Season the steaks with salt on both sides and leave them at room temperature for about 30 minutes before cooking.
- Position an oven rack 3-4 inches below the heating element before preheating the broiler. Lightly brush the steaks with olive oil, then season both sides generously with pepper.
- Place the steaks on a broiler pan or cast-iron skillet. Move the pan to the top rack under the broiler and cook for 4-5 minutes, until the top develops a rich, browned crust. Flip the steaks with tongs and broil for another 3-5 minutes, depending on desired doneness (this is typical timing for medium rare).
- Remove the steaks from the oven and top each with a small pat of compound butter for extra richness. Let them rest for 5-10 minutes before serving.