Everything you need to know about making perfect Grilled Strip Steak. This easy photo tutorial includes all my tips and tricks to achieve perfect juicy steak every single time.
If grilling the perfect New York Strip Steak is on your agenda, I am so happy you’re here! We’re big fans of of the beef in my household, and I’m convinced my husband makes the best steaks on earth.
I am here to relay the tools I’ve picked up along the way and report them to you for the absolute best results.
This easy recipe achieves that perfect char on the outside, juicy on the inside beefy bliss for the most impressive main dish.
If you want to get fancy, whip up my Garlic Herb Compound Butter and my Caramelized Onions and Mushrooms to serve on top of the steaks.
Let’s dive into the details on how to make perfect steak!
New York Strip Steak Ingredients:
NY Strip Steaks: New York strip steaks are cut from the beef short loin and typically contain a generous thread of fat on one side of the steak.
Rich in beefy flavor, this cut of beef is typically very tender. It contains more fat than a sirloin steak, but less fat than a ribeye steak, making it a goldilocks choice for those who enjoy the in between.
Sea Salt, Garlic Powder, Black Pepper: No need for fancy steak rubs here! All we need is kosher salt, garlic powder, and black pepper for remarkable flavor.
While my personal opinion is that marinating is unnecessary, you can use my Steak Marinade recipe if you just can’t resist.
How to Grill a New York Strip Steak:
Remove the steaks from their packaging and place them on a baking sheet, plate or a cutting board. If they have excess moisture on the surface of the steak, pat them dry using paper towels.
Sprinkle both sides of each steak liberally with sea salt, garlic powder, and black pepper.
If you have the time, refrigerate the steaks for 1 to 24 hours in order to dry brine them. There is no need to cover the steaks, as they should be refrigerated in open air.
This process of dry brining draws excess liquid out of the meat while simultaneously seasoning it, resulting in the most tender, flavorful, juicy beef.
When you’re ready to grill the steaks, use a wire brush to brush any food particles off the grill grates that are remaining from the previous grill out.
For a gas grill, preheat your gas grill to a high heat (between 400 and 500 degrees Fahrenheit).
For a charcoal grill, ignite the coals in a coal chimney and allow them to heat for 15 to 20 minutes, or until many of them have turned white. Spread the coals over one part of the bottom of your grill so that you have a direct heat source and an indirect heat source.
Place steaks over direct high heat on the hot grill and allow them to sear for 2-3 minutes per side, or until you get a good sear. Continue cooking, flipping every two minutes, until the steaks reach your desired level of doneness.
Be sure to grill the sides of the steak to crisp up the fat.
Insert a meat thermometer into the thickest part of the meat for an accurate read.
If the steaks char too quickly on the outside, simply move them to the indirect heat (cooler part of the grill) to cook at a lower temperature until the center is perfectly cooked to your taste.
For medium-rare, cook to 125 to 130 degrees F, or for perfect medium, cook to 135.
Let steak rest for 10 minutes before serving.
Serve steak with your choice of side dishes, like a Crunchy Kale Salad, raviolis, Roasted Vegetables, Grilled Sweet Potatoes and Zucchini, etc.
Store leftover steak in an airtight container in the refrigerator for up to 5 days.
Final Cooking Temperatures For New York Strip Steak:
- Rare: 115 to 120 degrees Fahrenheit
- Medium Rare: 125 to 130 degrees Fahrenheit
- Medium: 135 to 140 degrees Fahrenheit
- Medium Well: 145 to 150 degrees Fahrenheit
- Well Done: 150 to 155 degrees Fahrenheit
Tips For The Best NY Strip Steak:
- Dry brine your meat: The instructions on how to do so are above, and this simple step makes a huge difference to the flavor and texture, resulting in tender steak with a juicy interior.
- Bring steaks to room temperature: At least 20 minutes before grilling, allow the steaks to sit on the counter at room temperature for even cooking.
- Go for prime steaks: A good steak can be very expensive, but I do think springing for USDA prime with some good marbling is worth the extra money!
- Use a meat thermometer: Avoid playing the guessing game by
How Long To Grill A New York Strip Steak:
In general, a New York Strip Steak takes about 6 to 10 minutes to grill using a combination of direct heat and indirect heat.
The exact cook time depends on the thickness of the steak, its total weight, the temperature of the meat before grilling, and your desired level of doneness.
A 1-inch New York strip steak grill time is approximately 6 to 10 minutes. Thicker steaks require more time, whereas thinner steaks that weigh less require less time.
Because many factors impact the total cooking time, the best bet is to spot check the internal temperature using an instant-read thermometer to ensure you’re ending up with your preferred doneness.
The next time you’re craving beef for dinner, toss some steaks on the grill!
If you’re looking for a reverse sear, follow my Reverse Sear Steak recipe.
Serving Suggestions:
Looking for side dishes to serve with steak? Here are some of my top recommendations.
- Lemon Garlic Rosemary Rice
- Roasted Asparagus With Parmesan and Lemon
- Corn and Tomato Salad
- Roasted Vegetables
- Cinnamon Maple Butternut Squash
- Brussel Sprouts with Caramelized Onions and Bacon
- Italian Salad
Enjoy!
Grilled New York Strip Steak Recipe
Ingredients
- 2 (1-inch thick) New York strip steaks
- Sea salt, garlic powder, black pepper
Instructions
- Remove the steaks from their packaging and place them on a plate or a cutting board. If they have excess moisture on the surface of the steak, pat them dry using paper towels.
- Sprinkle both sides of each steak liberally with sea salt, garlic powder, and black pepper.
- If you have the time, refrigerate the steaks for 1 to 24 hours in order to dry brine them. There is no need to cover the steaks, as they should be refrigerated in open air. This process of dry brining draws excess liquid out of the meat while simultaneously seasoning it, resulting in the most tender, flavorful, juicy beef.
- When you’re ready to grill the steaks, use a wire brush to brush any food particles off the grill grates that are remaining from the previous grill out. For a gas grill, preheat your gas grill to a high heat (between 400 and 500 degrees Fahrenheit). For a charcoal grill, ignite the coals in a coal chimney and allow them to heat for 15 to 20 minutes, or until many of them have turned white. Spread the coals over one part of the bottom of your grill so that you have a direct heat source and an indirect heat source.
- Place the steaks over direct heat on the grill and allow them to sear for 2-3 minutes per side, or until you get a good sear. Continue cooking, flipping every two minutes, until the steaks reach your desired level of doneness. Be sure to grill the sides of the steak for a crispy fat cap. Insert a meat thermometer into the thickest part of the meat for an accurate read. For medium-rare, cook to 125 to 130 degrees F, or for perfect medium, cook to 135. Let steak rest for 10 minutes before serving.
Notes
- Rare: 115 to 120 degrees Fahrenheit
- Medium Rare: 125 to 130 degrees Fahrenheit
- Medium: 135 to 140 degrees Fahrenheit
- Medium Well: 145 to 150 degrees Fahrenheit
- Well Done: 150 to 155 degrees Fahrenheit
