This grilled New York strip steak gives you the same mouthwatering flavor and tenderness that you'd find at any high-end steakhouse. Best of all, it's super simple to prepare, and takes less than 15 minutes to finish on the grill.
Pair this grilled New York Strip with a homemade béarnaise sauce and a side of crispy french fries, and you've got yourself an amazing steak dinner that's perfect for a special dinner or impressing your dinner guests.
Helpful Recipe Information
- Dry brine time: 1 hour
- Seasoning: salt, pepper, garlic
- Grilling time: 15 minutes
- Internal temperature: 125F
How To Make Grilled New York Strip Steak
For this grilled New York strip steak recipe, I took a prime, 19-ounce NY strip from Snake River Farms and dry-brined the steak for 2 hours to help tenderize the meat even further.
Then I added seasoned the steak with salt, pepper, and garlic seasoning.
I then set up my grill for two-zone cooking. I seared the NY strip until it hit an internal temperature of 100 degrees. Then I moved it over to the cooler side of my grill to finish off until it hit an internal temperature of 125F.
This resulted in one of the best grilled steaks I've ever had!
The Ingredients (serving size: 2 New York strips)
- New York strip steak (2 steaks). I got two prime New York strips from Snake River Farms. This one weighed 19 ounces and was about 1 1/4-inch thick.
- Salt. (1 tbsp). For the dry brine.
- Seasoning (1 tbsp). Use your favorite steak seasoning here.
The Directions
1. Dry brine the steak. If you have the time, I recommend dry-brining the NY Strip for at least an hour, and up to 24 hours.
2. Season the steak liberally and allow the steak to absorb the seasoning for 30 minutes at room temperature. Meanwhile, preheat your grill for two-zone cooking.
3. Place your NY strip on the hot side of your grill. Let it sear for two minutes, and then flip onto the other side. Continue this sear-flip-sear-flip until your steak develops a nice crust and hits an internal temperature of 100F. Don't forget to also sear the fat cap. This should take 8-10 minutes depending how thick your steak is and how hot your grill is.
4. Remove the steak from the grill and insert an instant read thermometer. Place the steak back on the grill, this time on the cool side, and close the lid.
5. Finish cooking the steak until it hits an internal temperature of 125F. This should take 5-10 minutes.
6. Remove the steak from the grill and allow it to rest for 10 minutes. Then slice against the grain, serve, and ENJOY!
What Is A Strip Steak?
My New York strip steak from Snake River Farms
A New York strip steak, also known simply as a strip steak, is a premium cut of beef from the short loin primal.
Here are some things to know about the New York strip:
- It's cut from the short loin primal between the ribeye and the tenderloin. Specifically, it comes from the longissimus dorsi muscle.
- It's typically 1-1.5 inches thick
- It has a thick band of fat running down one side which bastes the steak during cooking. If you're searing your NY strip, always remember to sear this fat cap.
- It's tender with good marbling.
- It's relatively easy to grill due to its uniform shape and moderate thickness.
- It's considered one of the most desirable steaks along with ribeye and filet mignon.
Why This Recipe Works
This grilled NY strip steak recipe takes your backyard cookouts to the next level.
Steakhouse quality, at-home convenience. Forget waiting at fancy restaurants when you can make a mouthwatering NY strip from the comfort of home. This easy recipe only needs a few ingredients.
Perfect for grilling. A thick-cut NY strip is ideal for searing over a hot grill. The high heat locks in juices while imparting that quintessential smoky char.
Tender and bursting with flavor. This grilled NY strip turns out incredibly tender and packed with flavor. The quick marinade adds a zesty kick while the hot grill sears in the juices.
With minimal effort, this recipe produces a restaurant-worthy NY strip steak straight from your backyard grill.
New York Strip Steak Cooking Temperatures
I recommend cooking your NY strip medium-rare for the best taste and flavor. Always use a meat thermometer to measure the internal temperature of your steaks.
- Rare. 120ºF
- Medium rare. 130ºF
- Medium. 135ºF
- Medium-well. 140ºF
- Well-done. 150ºF.
Also remember that steak will continue cooking after you remove it from the grill. So remove the steak 5 degrees lower than your desired doneness.
Read this guide on how long to grill a steak for more.
New York Strip Steak Tips For Success
Grilling the perfect NY strip steak requires focus and technique. Here are my top tips:
- Let the meat rest at room temperature for 30 minutes before grilling. This allows it to cook more evenly.
- Coat both sides of the steak lightly in olive oil. This helps promote browning and prevents sticking.
- Preheat the grill as hot as possible. NY strips need a ripping hot fire.
- Use a two-zone fire, with one side hot and one side cooler. Move the steaks around to control doneness.
- Grill the steaks 2-3 minutes per side. Resist poking or pressing. Let the fire do the work.
- Flip only once. Constant flipping dries out the meat.
- Angle the steaks diagonally to the grates. This creates those quintessential criss-cross grill marks.
- Sprinkle coarse salt and pepper right before serving. Coarse grains stick better to the charred exterior.
- Let steaks rest 5-10 minutes post-grilling. This allows juices to redistribute internally.
- Slice against the grain for maximum tenderness. Cut on an angle for wide, juicy slices.
- Serve with a pat of herb butter melting on top. The richness pairs perfectly with the charred crust.
Sides Dishes For Grilled New York Strip Steak
A flavorful side dish that adds a hearty and savory element to the meal.
A classic comfort food that pairs nicely with the steak.
A summer classic that goes perfectly with steak.
More Steak Recipes To Try
Grilled New York Strip Steak
Ingredients
For The Steak
- 2 New York strip steaks
- 1 tbsp salt
- 1 tbsp steak seasoning
Instructions
- Dry brine the steak. If you have the time, I recommend dry-brining the NY Strip for at least an hour, and up to 24 hours.
- Season the steak liberally and allow the steak to absorb the seasoning for 30 minutes at room temperature. Meanwhile, preheat your grill for two-zone cooking.
- Place your NY strip on the hot side of your grill. Let it sear for two minutes, and then flip onto the other side. Continue this sear-flip-sear-flip until your steak develops a nice crust and hits an internal temperature of 100F. Don't forget to also sear the fat cap. This should take 8-10 minutes depending how thick your steak is and how hot your grill is.
- Remove the steak from the grill and insert an instant read thermometer. Place the steak back on the grill, this time on the cool side, and close the lid.
- Finish cooking the steak until it hits an internal temperature of 125F. This should take 5-10 minutes.
- Remove the steak from the grill and allow it to rest for 10 minutes. Then slice against the grain, serve, and ENJOY!
