# Need advice fast ... cooking a NY Strip Steak **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 19, 2023, 6:06pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466 "2023-01-19T18:06:30Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Stranger\_On\_A\_Train](https://avatars.discourse-cdn.com/v4/letter/s/13edae/32.png) [@Stranger\_On\_A\_Train](https://boards.straightdope.com/u/Stranger_On_A_Train)\ **Post date:** [January 19, 2023, 9:54pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/41 "2023-01-19T21:54:37Z")
Although food in sous vide cooks slowly and retains moisture, it is still cooking. It is a great method for cooking something to a ‘medium’ without much danger of overcooking, and is practically the only method to really get a well-cooked but juicy pork loin or game fowl without doing a big infusion, but steak is almost always cooked to order with most enthusiasts preferring toward the more rare end of the spectrum. Stranger ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2023, 9:54pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/42 "2023-01-19T21:54:40Z")
Well, you wouldn’t be hearing it to 140 — that’s overdone for a lot of people. Come to think of it, I wonder now if my memory is mixing up cooking other meats sous vide and then finishing. With steak you also have the issue of various levels of doneness that would be requested. With chicken, you could just sous vide to 155 for breast or something for everyone. ---
**Author:** ![ShadowFacts](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shadowfacts/32/2934_2.png) [@ShadowFacts](https://boards.straightdope.com/u/ShadowFacts)\ **Post date:** [January 19, 2023, 10:06pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/43 "2023-01-19T22:06:40Z")
Well I think the cooking of the steak is already well covered, but if you want to really make this shine, whip up a quick garlic butter or other maitre 'd butter and top the steak with it. And if you really want to go the extra mile, serve the steak with some caramelized onions, but start quick because that takes a while to really do right. ---
**Author:** ![SoToasty](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sotoasty/32/2803_2.png) [@SoToasty](https://boards.straightdope.com/u/SoToasty)\ **Post date:** [January 19, 2023, 10:10pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/44 "2023-01-19T22:10:41Z")
> [@Stranger\_On\_A\_Train](#): > > For home cooking most people need to do a reverse sear because your standard residential kitchen oven just isn’t hot enough to sear the outside and get a rare-to-medium interior in one stage. Thats why I use a hot cast iron,and with bacon renderings, I can even get a good bit of that flavor. Gets a real good sear and helps seal in the juices. To me, reverse sear drains a lot of the juices, so i end up melting butter on it. ---
**Author:** ![Procrustus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/procrustus/32/2994_2.png) [@Procrustus](https://boards.straightdope.com/u/Procrustus)\ **Post date:** [January 19, 2023, 10:14pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/45 "2023-01-19T22:14:20Z")
> [@SoToasty](#): > > Thats why I use a hot cast iron,and with bacon renderings, I can even get a good bit of that flavor We don’t have a cast iron skillet. Can we use a regular frying pan? ---
**Author:** ![SoToasty](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sotoasty/32/2803_2.png) [@SoToasty](https://boards.straightdope.com/u/SoToasty)\ **Post date:** [January 19, 2023, 10:15pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/46 "2023-01-19T22:15:33Z")
Not sure, my cast iron goes right in the oven. I dont use our non stick for that ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2023, 10:16pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/47 "2023-01-19T22:16:49Z")
Generally it’s advised you do not use a non-stick pan, at least. When searing, you get it up to pretty high temps, and with non-stick, you’re only supposed to go up to 500. I believe Teflon (or whatever) fumes start forming above that. That said, there are some website that seem to say it’s okay. But there’s a lot that say don’t, and I’ve always been cautious about overheating non-stick pans. Also, I’ve never had an issue with reverse sear seeming less juicy than regular sear method. Plus, searing does not seal in the juices. ---
**Author:** ![Procrustus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/procrustus/32/2994_2.png) [@Procrustus](https://boards.straightdope.com/u/Procrustus)\ **Post date:** [January 19, 2023, 10:18pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/48 "2023-01-19T22:18:46Z")
> [@pulykamell](#): > > Generally it’s advised you do not use a non-stick pan, at least Turns out we have cast iron Le Creuset Dutch Ovens. That might work. ---
**Author:** ![Eonwe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eonwe/32/240_2.png) [@Eonwe](https://boards.straightdope.com/u/Eonwe)\ **Post date:** [January 19, 2023, 10:18pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/49 "2023-01-19T22:18:57Z")
Finishing with some garlic/rosemary butter is definitely in the cards. I’m usually pretty solid in the kitchen (with minimal experience with meat outside of roasting or braising), but tonight I’m taking it easy: the vaguely upscale meat market I went to had some prepared asparagus and twice baked potatoes, so those are getting reheated (and the potatoes will probably move to under the broiler once I take the meat out to get a nice brown on them)… there’s not much for me to cut or prep (just a little garlic), which is a nice change of pace for me! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2023, 10:20pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/50 "2023-01-19T22:20:25Z")
Stainless works as well for the final sear. Perhaps even better than cast iron. But a Dutch oven will absolutely do the job. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2023, 10:22pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/51 "2023-01-19T22:22:51Z")
Yeah, cooking steak is absurdly easy once you settle on a method you like and you use a thermometer. It’s really difficult to screw up badly if you have a Thermapen or whatever. You just get it up to the temp you like (or a few degrees shorter because of the sear), you sear it, oh and you REST it for five minutes or so, and you’re good to go. Easy clean-up. ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [January 19, 2023, 10:24pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/52 "2023-01-19T22:24:13Z")
> [@Stranger\_On\_A\_Train](#): > > BTW, once you throw the steak on the pan or grill for a sear, most people want to move it around or check it or something. Don’t; just sear it for 60-90 seconds, flip it over, and do the same for the other side, then pull it off and let it rest for a few minutes while you finish the potatoes and sides. If you want to be really classy, throw the plates in the oven at 300 °F. You seem to have a lot of experience and I’m sure your system works great. However I once saw a YouTube video series on cooking that showed how much heat 90 seconds of searing on one side added to the steak interior. They used a thermal camera to compare to flipping the steak every 15 seconds or so over 2 minutes. Almost all the building heat dissipates while flipped. I think this is even more important if you don’t have a thick steak. Anyways, not a hill to die on. lol BTW, my Safetway now sells dry aged beef, which I have also made in the past in my fridge with a membrane bag. I buy dry aged ever time it is on sale. Would rather have less dry aged rib steak, than any other steak. ---
**Author:** ![DavidNRockies](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidnrockies/32/6279_2.png) [@DavidNRockies](https://boards.straightdope.com/u/DavidNRockies)\ **Post date:** [January 19, 2023, 10:59pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/53 "2023-01-19T22:59:48Z")
Also, in the realm of gilding the lily, is **[finishing salt](https://ottogrills.com/blogs/post/how-to-salt-your-steak-right)** on a steak. FWIW, I’ve had really good luck with this thermometer: > **[Amazon.com: NutriChef Bluetooth Meat Thermometer for Grilling and Smoking - Wifi...](https://www.amazon.com/NutriChef-Thermometer-Temperature-Probes-Smoking-Accessories/dp/B076B36HF9)** > > Amazon.com: NutriChef Bluetooth Meat Thermometer for Grilling and Smoking - Wifi Grill Thermometer for Outside BBQ and Smoker Oven - 6 Temperature Probes and Smart APP and 400 Ft Range : Industrial & Scientific I don’t use a smart phone, but the time my wife was home and we’d loaded the app, it _did_ notify her that the steaks were done 😉 ---
**Author:** ![Stranger\_On\_A\_Train](https://avatars.discourse-cdn.com/v4/letter/s/13edae/32.png) [@Stranger\_On\_A\_Train](https://boards.straightdope.com/u/Stranger_On_A_Train)\ **Post date:** [January 20, 2023, 12:37am UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/54 "2023-01-20T00:37:37Z")
> [@Mikemike2](#): > > You seem to have a lot of experience and I’m sure your system works great. However I once saw a YouTube video series on cooking that showed how much heat 90 seconds of searing on one side added to the steak interior. They used a thermal camera to compare to flipping the steak every 15 seconds or so over 2 minutes. Almost all the building heat dissipates while flipped. This is for a thick (1.5-2 inch) loin cut to get a finish (caramelization); if you keep flipping it, that “building heat disssipat[ing]” is going to ruin the finish. If you are cooking a flank steak or veal cutlet, obviously with the minimal thickness and thermal mass you are going to have to much less mass and you don’t want that kind of finish, especially if it is going to be covered in a chimichurri or garlic velouté sauce. That being said, it’s your steak and you should do what works for you. Stranger ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [January 20, 2023, 12:38am UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/55 "2023-01-20T00:38:27Z")
or do what I suggested and compare by weight. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 20, 2023, 12:55pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/56 "2023-01-20T12:55:31Z")
> [@ShadowFacts](#): > > serve the steak with some caramelized onions, but start quick because that takes a while to really do right. I’ve made overnight caramelized onions sous vide. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [January 20, 2023, 1:28pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/57 "2023-01-20T13:28:27Z")
> [@pulykamell](#): > > That guy would sous vide a cake if he could (somehow, I bet someone has.) Sous vide is great, but most people don’t have it. But basic set-ups are pretty affordable with that Anova sous vide stick. yes someone has done a [cake sous vide](https://recipes.anovaculinary.com/recipe/sous-vide-vanilla-cake-with-chocolate-frosting) [I use it for custard in the little glass canning jars] Honestly, the reverse sear will do the steak just fine, but you actually should invest in a sous vide setup [we have an anova stick, and this giant sort of tupperware-ish 12 liter container designed for using the anova with. Check out reddit, they have a hell of a sous vide community, also one for r/meat in general. You will see a lot of comments on 137 degrees, that is a good generic meat temp, 4 hours at 137 and the connective tissues break down and stuff gets mad tender. [the melted connective tissue is why a pot roast ends up so melty tender after hours and hours of gentle cooking - and there is nothing like a good chuck roast for flavor when cooked low and slow.] ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [January 20, 2023, 2:16pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/58 "2023-01-20T14:16:41Z")
Actually what I’ve read is that if you can, salt it 40 or more minutes out, or salt it _right_ as you put it in to cook. Anything less than 40 minutes tends to draw moisture out, but doesn’t let it reabsorb. And flip as much as you like, it doesn’t make any difference. Both things are discussed in the article below by well known chef, food writer, and culinary mad scientist Kenji Lopez-Alt. [The Food Lab’s Definitive Guide to Grilled Steak (seriouseats.com)](https://www.seriouseats.com/food-lab-how-to-grill-steak-cuts-of-steak) Personally, I’d stick with the reverse sear rather than sous vide. Not because there’s anything fundamentally wrong, difficult, or unsafe about sous vide, but because of the simple reason that the longer, slower time in the oven at low temp dries out the surface better, and as a result you get a far better sear on it at the end, as opposed to sous vide, which never _quite_ seems to be as seared as I’d like, without overcooking some of it. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [January 20, 2023, 2:26pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/59 "2023-01-20T14:26:57Z")
> [@AlsoNamedBort](#): > > You can dry it off with paper towels, but it’s not going to be as dry prior to the sear like in a reverse sear. I’ll admit ignorance here - I’ve read about steak sous-vide a number of times but haven’t tried it myself. I just do the reverse sear into a cast iron pan or onto a grill. Question: what if you let the steak dry for 24-hours in the fridge before the sous-vide? Still problematic? ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [January 20, 2023, 3:05pm UTC](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466/60 "2023-01-20T15:05:17Z")
I like my steaks Pittsburgh medium-rare. Charred steak is delicious (talk about maillard effect!). If you’re less adventuresome, go with Pittsburgh-medium. If you’re more adventuresome, go with black & blue. If you like it cooked more than medium, get a hamburger instead. This article explains how and why: > **[How to Cook Pittsburgh-Style Steaks | Livestrong.com](https://www.livestrong.com/article/436635-how-to-cook-pittsburgh-style-steaks/)** > > A Pittsburgh-style steak, or black and blue steak, is one that is charred on the outside but rare on the inside. It's cooked quickly at a high temperature. [Previous page](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466.md?page=2) [Next page](https://boards.straightdope.com/t/need-advice-fast-cooking-a-ny-strip-steak/978466.md?page=4)