More About Beef Top Loin (Strip) Steak

Grilling

Beef Top Loin (Strip) Steaks (boneless 3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 10 to 12 minutes (steaks 1 inch thick, 15 to 18 minutes) for medium rare to medium doneness, turning occasionally.

Broiling

Beef Top Loin (Strip) Steaks (boneless 3/4 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 11 minutes for medium rare to medium doneness, turning once.

Beef Top Loin (Strip) Steaks (boneless 1 to 1-1/2 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steaks (1 inch thick) 13 to 17 minutes (steaks 1-1/2 inches thick, 19 to 23 minutes) for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Top Loin (Strip) Steaks (boneless 3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 10 to 12 minutes (steaks 1 inch thick, 12 to 15 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

To avoid flare-ups, trim steaks closely.

Leave only thin layer of fat to preserve juiciness.

Pat raw steaks dry with paper towels to promote browning.

To add flavor, season steaks with a rub just before cooking, or marinate briefly.

Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.