How to Cook Beef Strip Loin Steaks

How to cook beef strip loin steaks on stove to medium rare perfectly pink is here. Use a simple marinade or just butter for fork tender bites. If you need instructions on How to Cook Frozen Steak we have that too, these are defrosted or fresh from the butcher.

There are all different kinds of steaks and each one is unique. Some have more connective tissue making them tougher vs. others that are leaner and very tender needing very little time to cook. To maintain a juicy texture it is important to understand how long you should pan fry on each side to not dry it out. (affiliate links present)

What is beef strip loin?

Strip loin steaks, also known as strip steak, New York strip, or Kansas City strip, is a tender and flavorful cut of beef that comes from the short loin of the cow. It’s a popular choice for grilling, pan-searing on the stove, or roasting. Let’s talk about how to prepare, how long to cook it and seasonings we love.

We buy half of a cow each year and fill our freezer before winter time arrives. With this we end up with some more unusual cuts that we have begun to love. Sometimes we will marinate it to add a punch of flavor and other times just salt and pepper with a dash of thyme is just enough too.

How to Cook Strip Loin Steak on Stove

1. You just marinate in a sealed bag for a few hours or up to 2 days in the fridge (optional step).
2. Allow meat to sit on the counter 30 minutes before cooking for best results.
3. Season outside.
4. Heat a pan over medium high heat with butter.
5. Add meat and heat for 2 minutes on each side for rare, 3 minutes on each side for medium, 4 minutes for well (but don’t do that).
6. Remove from heat, cover with foil and do not touch for 10 minutes.
7. Then enjoy!!

This is somewhat similar to How to Cook Round Steak on the Stove. The key is to stay close, they do NOT take long and you want pink inside. Even if you tend to really love your pieces “really dead”, believe me it is worth it to leave some color for more flavor and the ease of chewing. Just 2-3 minutes on each side is all you need for perfection friends.

Best beef strip loin marinade

The basics of a great beef marinade to us is a mixture of balsamic vinegar, soy sauce, olive oil, garlic and a bit of Worcestershire. A lot of times I will literally throw equal parts of the first two in a bag with a bit of the others, mix and throw in the meat. I like 48 hours in a sealed bag flipped once after day 1 but you could do it in a few hours too. You could follow this beef marinade recipe for exact amounts.

What temperature should beef strip steaks be?

1. Rare Internal Temperature: 120°F to 125°F or 49°C to 52°C
2. Medium-Rare Internal Temperature: 130°F to 135°F or 54°C to 57°C
3. Medium Temperature: 140°F to 145°F or 60°C to 63°C
4. Medium-Well Internal Temperature: 150°F to 155°F or 66°C to 68°C
5. Well-Done Internal Temperature: 160°F and above or 71°C and above

I have a printable chart here with our What Temperature to Cook Steak print out you can keep handy. Most cuts fall into this temperature above with very slight differences really. I used to only like no pink, not anymore. Over the years I have learned that pink = perfection when it comes to beef.

Really the biggest difference with this and let’s say How to Cook Chuck Steak on the Stove is how it is sliced when done. If your cut has more connective tissue then you just want to make sure to slice against the grain and in thin strips. That will help with the chewiness.

What is the best cut of strip steak?

The best cut is typically the USDA Prime New York Strip Steak. However, there are several factors to consider when determining the best cut which includes marbling, grade, aging and preference. USDA Prime strip steaks are often found in high-end steakhouses and specialty meat markets. USDA Choice are a great options for home cooks looking for a balance of quality and cost. Select are less expensive but can be a good choice if prepared properly.

If you really want Melt-in Your Mouth Steak in the Oven I will spend a bit more with just smaller portions and a few side dishes. I would rather eat less of something amazing than more than something that is chewy and has a lot more fat on it that I have to trim off. That is just me……

What is the best way to reheat leftover steak?

You do not want to dry it out, that is key. Adding a bit more butter when reheated is important. I like to do this in a pan quickly over medium high heat for just 1-2 minutes shaking several times until warmed. I’ll make fresh rice and serve on top for a protein packed bowl for lunch the next day. 😉