“Let’s take a New York Strip. First of all, it’s got to come out of the fridge about 15-20 minutes before you cook it. Get it up to room temperature, then very carefully take your pulse [on your wrist]. The touchback—that texture is exactly how it should feel when medium-rare. Get the pan piping hot…”— Gordon Ramsay, bonappetit.comTagged: Steak, New York Strip, Cooking Instructions