Air Fryer New York Strip Steak Recipe

Cook Time: 10 minutes

Ingredients

• 3 New York strip steaks, about 1 1/4-inch thick
• 1/2 teaspoon your favorite seasoned salt (or to taste)
• 1/2 teaspoon Montreal steak seasoning (or seasoning of choice)
• Olive oil cooking spray
• 1 teaspoon Worcestershire sauce (optional, or to taste)

Directions

1. About 30 minutes before cooking, remove the steaks from the refrigerator and let them come to room temperature.
2. Pat the steaks dry with paper towels, then sprinkle the seasoned salt and Montreal steak seasoning on both sides.
3. Preheat the air fryer to 400F (200C) according to the manufacturers instructions.
4. Once the air fryer is fully preheated, lightly spray both sides of the steaks with olive oil cooking spray.
5. Place the steaks in the air fryer basket, making sure they are not overcrowded, and cook for about 10 minutes for medium-rare. Be sure to turn the steaks halfway through the cooking time.
6. Use an instant-read thermometer to check the meat's internal temperature. For medium-rare, the thermometer should read 130F (54C) when inserted into the center of the steak.
7. Once cooked, tent the steaks with foil and let them rest for about 10 minutes.
8. Serve the steaks warm and enjoy!

Nutrition Facts (per serving)

Calories	704
Total Fat	50g
Saturated Fat	20g
Cholesterol	179mg
Sodium	479mg
Total Carbohydrate	0g
Dietary Fiber	0g
Total Sugars	0g
Protein	59g
Vitamin C	0mg
Calcium	24mg
Iron	5mg
Potassium	809mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story and Heritage of the New York Strip Steak

The New York strip steak, also known as the strip loin or Kansas City strip, has a long-standing history rooted in American culinary tradition. Originating in the late 19th century, it gained fame in steakhouses of New York City, where tender, flavorful cuts of beef became a symbol of sophistication and indulgence. Its reputation grew as high-quality beef from the Midwest was transported to the East Coast, making the strip steak a preferred choice for diners seeking both texture and richness in every bite.

Regional Characteristics and Preparation Styles

Regionally, the preparation of New York strip steaks varies across the United States. In the Northeast, steaks are often seasoned simply with salt and pepper, allowing the natural flavors of the beef to shine. In the South, heavier seasoning blends or marinades with garlic, paprika, and Worcestershire sauce are common. The air fryer adaptation, as described in this recipe, is particularly popular in urban settings where traditional grilling might be impractical, offering a fast and consistent cooking method without sacrificing tenderness.

Distinctions from Similar Cuts

While it is often compared to ribeye and filet mignon, the New York strip stands out due to its fine grain, moderate marbling, and robust beef flavor. Unlike ribeye, it has less fat and a firmer texture, providing a balanced chew without losing juiciness. Compared to filet mignon, the strip has more pronounced beefy flavor but remains tender enough for delicate cooking techniques, making it an ideal choice for both casual and formal dining.

Where It Is Traditionally Served

New York strip steaks are a staple in steakhouses, family dinners, and special occasions. In restaurants, they are commonly paired with sides like roasted vegetables, mashed potatoes, or classic creamed spinach. At home, cooking methods such as pan-searing, grilling, or air frying make it accessible for everyday meals, offering a restaurant-quality experience without complex preparation. Its versatility allows it to appear on fine dining menus as well as casual backyard barbecues.

Interesting Facts and Culinary Insights

One intriguing fact about the New York strip steak is that it was once referred to as the club steak due to its popularity among private social clubs in New York City. Modern adaptations, such as air fryer cooking, have transformed its preparation by reducing cook times while preserving juiciness and flavor. Another lesser-known point is that the strip is part of the short loin, which also produces T-bone and porterhouse steaks; thus, understanding this cut gives insight into other classic steak varieties. Many chefs highlight its ability to hold seasoning well, making it ideal for creative rubs, while still delivering a naturally rich taste that requires minimal enhancements.

FAQ about Air Fryer New York Strip Steak Recipe

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