How to Cook Beef Strip Steak Medium Rare

Expertly cooking a strip steak only requires a few simple components: salt, pepper, high heat and a brief rest. Cooking the steak quickly at a high temperature browns the surface and creates complex flavor, while keeping the center at a moist and tender medium-rare. This process is the same regardless of your preferred cooking method, so you can use your grill, stove or broiler to produce restaurant-quality strip steaks right at home.

Things You'll Need

  • Paper towels
  • Salt and pepper

Grilled, Broiled or Pan-Fried Strip Steak

  1. Preheat a grill for medium-high heat, an oiled skillet over medium-high heat, or a broiler with the rack positioned 4 inches away from the heat source.

  2. Pat the steak dry with paper towels and season generously with salt and pepper. Drying the surface of the steak helps it to sear and caramelize instead of steaming in its own juices.

  3. Place the steak in the preheated skillet, grill, or under the broiler on a broiler pan. Cook the steak until the internal temperature reaches 130 degrees Fahrenheit, about 3 minutes per side for a 1-inch thick strip steak. Insert an instant-read thermometer into the thickest part of the steak to get an accurate temperature reading.

  4. Remove the steak from the heat and let it rest for at least 5 minutes before slicing.

    This brief rest period ensures that the steak retains its juices while the temperature continues to rise about 5 degrees.

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