How to cook a great new york steak? I have tried to broil steak and just cannot get it right. Should I fry it?

I bought expensive New York steaks to cook for a special meal and I do not want to ruin them. Please tell me the correct way to cook up a great steak dinner. Also I have new pototoes.

21 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    I just answered this question, including putting all my recipes in, and the power temporarily went out! What a drag! Here we go again.

    Try the broiler again - just remember to keep the oven door open to the first point that it will remain open on its own (not all the way), and make sure your oven rack is at the very top (unless your steaks are over 3/4" thick). You can fry them, too, or grill them. The timing will be about the same, but with frying, you will have more liquid and may have to cook them 2 at a time to avoid "boiling" them in their own juices. You are better off with cast iron - liquid burns off quicker for some reason.

    I've also given you a recipe for a couple of salads and your new potatoes - please keep the skins on!

    The steak calls for Top Sirloin, but individual steaks are fine - either New York Striploins, Wing, Rib, or Porterhouse.

    Feel free to cut the recipe ingredients down to the size you need - two people seldom eat 5 pounds of potatoes, but I usually cook for MANY more than 2!

    Steak Pommodoro (serves 4)

    One large top Sirloin steak - 3/4 inch thick, or individual steaks of premium grilling quality

    1/3 Cup olive oil

    3 cloves smashed garlic

    1 sliced onion

    3 tablespoons balsamic vinegar

    3 leaves chopped fresh basil

    2 tablespoons chopped fresh cilantro

    1/2 Teaspoon chopped fresh oregano

    salt and fresh pepper to taste

    1 19oz can of Italian plum tomatoes

    Mix ingredients in glass dish or food-safe ziplock bag. Place steak in marinade and refridgerate for 6 hours at least - longer is better (up to 24 hours).

    Remove steak and put to the side. Pour the marinade into a frying pan that is at least 1 1/2 inches deep. Bring to a boil, then drop the temp. down to simmer. As the liquid starts to reduce, add about 3/4 or the tomatoes - don't chop them. Continue to allow it to simmer down to thicken a bit, then slice tomatoes with a knife in the frying pan.

    Grill your steak as you like it, place on a platter on top of lettuce leaves (washed spoinach leaves would be event better), and spoon pommodor sauce over top. You can garnish with fresh chopped basil, mint, cilantro, oregano, or a mix of all of them if you like.


    Five pounds small red new potatoes

    Six cloves fresh garlic, cleaned and finely diced

    One and one-half cups chopped red bell pepper

    Two cups of mayonnaise, NOT Miracle Whip, preferably Hellman's brand

    One and one-half cups sour cream

    Three tablespoons minced parsley

    1 Tablespoon minced Cilantro

    One-half cup chopped scallions or green onion

    One teaspoon sea salt

    Pepper to taste

    Wash the red potatoes. Bring to a boil in salted water until tender,

    about 15 minutes.

    Cool, then cut into one-inch chunks.

    In a large bowl, combine mayonnaise, sour cream, garlic, parsley,

    scallions, red pepper. Mix well.

    This dressing should be smooth. Gently fold in the potatoes.

    Season with the salt and pepper to taste.

    Refrigerate for 60 minutes before serving.

    Tomato Basil Salad (for 4):


    2 large Cloves Garlic-smash before chopping

    1/2 Lemon - Juice only

    1/4 Cup olive oil

    6-8 Fresh Mint leaves finely chopped


    4 plum or roma tomatoes quartered & remove seeds

    16 Large fresh Basil Leaves - tear each leaf in 1/2

    1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick

    1 ball of bonconcinni cheese


    Fresh ground black pepper

    Chopped Cilantro as garnish

    In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.

    Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.

    Whisk dressing again and pour as desired over salad. Add chopped cilantro on top.

    Lovely, and healthy - enjoy!

    Garbanzo Bean Salad

    In a glass bowl, mix:

    2 large Cloves Garlic-smash before chopping

    1/2 Lemon - Juice only

    1/4 Cup olive oil

    6-8 Fresh Mint leaves, finely chopped

    3 fresh Basil leaves, finely chopped

    ¼ teaspoon chopped fresh Oregano

    ¼ teaspoon mix of chopped fresh thyme and marjoram

    1 can rinsed and drained chick peas (garbanzo beans)

    1/3 can rinsed and drained red kidney or Romano beans

    1/3 can rinsed and drained chopped green or Broad beans

    1 chopped roma or plum tomato

    1/2 chopped sweet onion – Vidallia or Spanish

    1/2 chopped green or not quite ripe mango

    2 tbsp. chopped Cilantro

    ½ teaspoon salt

    ½ teaspoon freshly cracked black pepper (a bit chunky)

    Mix and let sit, covered, at room temperature, for at least ½ hour. Stir gently to mix flavours, and refrigerate for at least 1 hour prior to serving.

    Many people do not realize that fresh Romano, Kidney, and Green Beans (July – September) combined with dried and soaked Garbanzo beans have a much better flavour than canned. Try it using both styles and see the difference for yourself!

    However, for the sake of convenience (and winter – I live in Ontario!) – canned works quite well, but you must fully rinse all the beans before putting them in the salad to give the maximu herb flavour.

    It is very appealing if you serve this salad in on small plates in lettuce cups, but even more so if you use the outer leaves of Riddichio as your bean salad bowl.

    Good Luck!

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  • 1 decade ago

    As a Chef .. my first choice for your steaks would be the grill. But, I do not always have a grill so what I do is season them with Olive Oil, salt a pepper, or your favorite steak rub (both sides). Refrigerate them until about a half hour before cooking - take them out and allow them to warm to near room temp.

    I like a cast iron skillet, but any heavy skillet will do. A little Olive Oil, get it hot and sear the steaks on Both sides (move them around a bit when first putting them in the pan .. so they don't stick).

    After you have a decent sear n them, put them on a foil covered baking sheet and finish them in the oven (350 deg). Use an instant read thermometer: 145 for med rare, 160 for medium and 170(+) for well done (although if you like your meat well done .. I would suggest buying cheaper cuts and braising them .. but that's another question).

    When the desired temp is reached, remove the steaks and let them rest a few minutes.

    For the potatoes, let me suggest slicing them into small wedges and spreading them on a foil lined baking sheet. Add salt, pepper and fresh or dried rosemary and several dobs of butter. Put into a 350 oven for about 45 mins, but stir them about every 10 mins, to ensure even doneness and browning ..

    Your steak will be appetizing, juicy and delicious .. your potatoes will be the hit of the evening .. and you will wonder how you ever lived without knowing all this.

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  • 1 decade ago

    Use an oven proof saute pan....It's a great way to cook meat of any kind. You usually sear the meat stove top and then plunk it into the oven until cooked to the doness you are looking for. I do steak, chops, and chicken this way.

    For the new york steak....season with salt and pepper on both sides, place in a hot pan and sear both sides (do this on the stove top) and place in a 350-400 F oven for about 5 to 10 minutes until the desired doness is achieved. Time may vary depending on your oven and thickness of your steak so check every few minutes.

    Remove steaks from pan and place on warmed plates and let rest (loosely tent with foil). You can make a pan sauce at this point if you want.

    For your potatoes you can roast them in the oven with olive oil, salt, pepper, and some type of herb (i like thyme or rosemary) until done. Make sure you start the potatoes way before you start the steak. I sometimes par cook my potatoes first since it takes so long to roast in the oven.

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  • 1 decade ago

    Cook it on a grill, either gas or charcoal. If you dont' have that, buy a grill pan and do it inside w/ the vent on. Get your grill screaming hot, and wipe down w/ a bit of oil. Season your steak w/ kosher salt and fresh groudn black pepper (anything else is overkill) and slap that bad boy on the hot, greased grill. Do not move it for about 4-5 minutes. Then using tongs, flip it over and grill again on the otehr side, about 4-5 min. Remove to plate; cover w/foil and let rest about 5 minutes to recover it's juiciness. Eat w/ gusto!

    Meanwhile, quarter or halve your new potatoes, toss w/ some EVOO, kosher salt, fresh pepper, and maybe a few rosemary twigs. Roast in a 400ºF oven for about 20-25 minutes, until fork tender. Serve alongside the steak.

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  • 1 decade ago

    Pull from the refrigerator and pat dry with paper towels. Approximately 30 minutes on your countertop.

    Make a quick dry rub

    1 tsp cumin

    1 tsp onion powder

    1 tsp garlic powder

    1 Tbls kosher salt

    2 Tbls fresh ground black pepper

    Sprinkle over the steak and allow to soak in during the 30 mins on the paper towels.

    Heat a cast iron skillet on the stove on medium high heat then put a Tbls of vegetable oil in the pan until the oil just starts to give off wisps of smoke.

    Place the steaks in the skillet and cook 3 mins.

    Turn the steaks over and cook 1-2 mins for rare, 3 mins med rare, and 4 mins medium. Never serve a fine cut of meat well done.

    Only a cast iron skillet can heat and retain it's heat long enough to properly sear the steak. Never cover pan as this steams the meat and will cause dry overcooked steak.

    Allow the steaks to cool before serving approx. 5 mins.

    You can boil the potatoes whole in water and then pull them out and cut in half and sear the cut side with the same (uncleaned) skillet you cooked the steaks in.

    Serve potatoes with chopped parsely.

    Also good with creamed spinach, salad and fresh tomato slices.

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  • Anonymous
    1 decade ago

    Assume you have a 12 ounce steak, 3/4 " thick. Get the grill hot. Sear one side for 5 minutes. Turn it and sear the other side for 5 minutes. Turn it again so it will make square grill marks on the steak and cook for 4 mninutes, turn again for another 4 minutes. This should give you a medium well done steak. If you like it more rare decrerase the last 2, 4 minute times, or if you like it well done increase them but no more than one minute.

    You will love this steak

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  • 1 decade ago

    I found the best way to cook a steak is to pan fry it. Just spray your non stick pan with a little oil and put your steak in it. Keep turning the steak every minute or two on medium high heat. They come out juicer this way. I like mine well done so keep checking (cut edge) to see if it is cooked enough for your liking. They come out better this way (juicier) than they do on the grill. I also use McCormick Steak seasoning on both sides of the steak.

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  • 1 decade ago

    fry them with your favorite seasoning in a pan with a little veg. or olive oil. Or marinated and put on a grill, but not right on the flame. New york steaks need to be cooked slowly. I never broil my steaks!

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  • 1 decade ago

    Oh yeah get a good skillet and add two tablespoons of olive oil add onion bell pepper and steaks, start cooking on high for about 4 minutes to sear the steaks then cover and simmer for about 8 minutes according to have well you want them, new potatoes on the side steamed I'm hungry gotta go,

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  • Anonymous
    1 decade ago

    The trick is to first sear the steak on high heat on the stove top. Heat the pan first, then add your seasoned steak. Once one side is seared, about 2 minutes, flip over and cook on the other side for about 3 minutes more over medium/low heat. Do not flip again. Some people swear by searing first on the stove top on both sides on high heat and then placing it in the oven, but I find it turns out great just using the stove top.

    For the new potatoes, slice them in half lengthwise and place them in a large covered sauce pan with 2 tablespoons water and 2 tablespoons butter per 12 potatoes. Place over high heat until water and butter boils then turn to low and cook for a few minutes or until a fork inserted goes in easily. salt when done.

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  • 1 decade ago

    the best way is on a bbq grill 6 minutes per side and let rest under tinfoil tent for 4-5 minutes.And stay away from bbq sauce.Try using a good seasoning,and do not flip more than once.follow this and you can't go wrong.

    for the potatoes make a tinfoil trya,slice the potatoes into thick slices or cubes,and butter ,and fresh sliced onion.Sprinkle with seasoning salt a fresh ground pepper.Seal the tinfoil ,and put on the grill for about 15 minutes.check to be sure they are soft ,but not mushy.You can also add some baby carrots for added flavor.


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