Strip steak, also called New York steak or New York strip steak, is a tender cut of beef. A T-bone steak has the strip steak on one side of the bone and a small portion of the tenderloin on the other. A porterhouse steak is a T-bone steak with the full portion of the tenderloin on the other side of the bone. Broiling is a method of cooking which exposes the strip steak directly to the heating source
Combine the crushed peppercorns, minced garlic and onion with the olive oil. Stir well. Pat the mixture on both sides of the strip steak. Place on a plate and cover with plastic wrap or put inside a zipper-locked bag. Keep in the refrigerator for at least two hours up to 24 hours. Remove from the refrigerator and let come to room temperature. That should take from one to two hours depending on the thickness of the steak.
Pre-heat the broiler. Most only have one setting and that is high. If the broiler has more than one setting use the highest. Position the top oven rack so it is within 4 inches of the broiler. If it's closer, it's okay but it shouldn't be farther away or the heat from the broiler won't be intense enough to broil the strip steak.
Place the strip steak on the broiling pan. If you don't have a broiling pan, or it's too big, put a cookie or cake rack in a roasting pan. Place the steak on the rack. Keeping the steak off the bottom of the pan on top of the rack keeps it from cooking in its own juices, which is steaming the steak, rather than broiling it.
Position the steak so it is directly below the heating unit of the broiler. It's a good idea to turn on the ventilation fan in the kitchen because the steak's fat may cause some smoke. Broil three to four minutes per side depending on the thickness of the steak and how well done or rare you prefer the meat.
Insert an instant-read thermometer into the strip steak. The end of the thermometer should not touch the bone in the steak. Beef should be cooked to a minimum internal temperature of 145 degrees Fahrenheit. Remove the steak when the thermometer is five degrees below your desired level of doneness. The steak will continue to cook after it's been taken out of the oven.
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Katie Jensen's first book was published in 2000. Since then she has written additional books as well as screenplays, website content and e-books. Rosehill holds a Master of Business Administration from Arizona State University. Her articles specialize in business and personal finance. Her passion includes cooking, eating and writing about food.