This recipe for grilled New York strip steak is going to blow your mind! With a simple blend of seasonings and 15 minutes of grilling time, you will have a tender steak that is super juicy and packed with flavor.
Grilling, in my opinion, is the best way to get a flavorful steak. The best part is that nice, crispy char on the outside! My favorite steaks are cooked to medium rare (if you haven’t tried this, it will make a huge difference!), because you really get the flavor of the beef every single time and it’s never dry. Once you take it off the grill, add some melted garlic butter sauce or homemade garlic butter like when we make barbecue Tomahawk Steaks.
A good steak dinner isn’t complete without the best sides! If you want to keep grilling make our smoker macaroni and cheese. For something a little quicker, go with our honey butter skillet corn and bang bang Brussels sprouts.
Jump to:
🥩 Ingredients:
- New York strip steaks – ours were about 10-13 ounces each, if you go with thicker steaks they will take longer to cook.
- freshly cracked coarse black pepper and sea salt – this combo not only adds a ton of flavor, but also a nice crisp.
- olive oil or unsalted butter – if using butter, melt it first.
- Optional seasoning: 1 teaspoon garlic salt (omit one teaspoon of regular sea salt if using the garlic salt), 1 teaspoon red pepper flakes
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
For the perfect steak, garnish with blue cheese crumbles, browned butter, compound butter, freshly chopped herbs, or garlic butter.
Substitutions and Variations
- Seasoning – I love this simple seasoning, but you can use any combo you would like. Adding garlic powder, rosemary, thyme, crushed red pepper, and/or smoked paprika also make a great steak.
- Cast Iron skillet – if you don’t want to grill, you can heat a skillet or grill pan over high heat with a little butter or oil. Once the steaks have a good sear, finish them off in the oven.
- Other cuts of beef – follow the same instructions for the grilled steak and seasoning no matter what kind of beef you are using. The time will need to be adjusted for various thicknesses like filet or porterhouse steaks.
🔪 Instructions:
PREP: Bring the NY strip steaks to room temperature for at least 30 minutes. Stir the seasoning together in a small bowl.
Step 1: Drizzle and run the olive oil over both sides of the steak.
Step 2: Apply the dry rub to both steaks evenly. Rub it into each side.
Step 3: Heat your gas grill or charcoal grill to 425 degrees F. If desired, brush the grill grate with oil or apply with paper towels. Place steaks onto the hot grill (direct high heat). Sear on the first side for 5-7 minutes without moving them. (When the sear is complete, the steaks will naturally release from the grill.)
Step 4: Repeat on the other side for a second time. Continue grilling until the desired temperature is reached (135°F for medium rare.) Use a digital thermometer in the thickest part of the steak to keep a close gauge on temperature. Remove the steaks and allow them to rest on a cutting board for 10 minutes. You can cover with aluminum foil to keep them hot. Resting gives them time to redistribute all the juices.
Pro Tip: Leaving the steaks alone while they are cooking is what will give you the perfect grill marks and sear. Once the steak is seared, it will also naturally release its stickiness to the grill grates.
SERVE: Garnish with garlic herb butter or fresh herbs and serve.
Recipe Tips for Grilled New York Steaks
- Not moving steaks will give them the perfect sear and is the secret to good grill marks.
- For best results, use an instant-read thermometer to determine doneness.
- Letting the steak rest before slicing locks in the juices. If you slice into the steaks before the juice has had a chance to redistribute, it the juice will run out all over your cutting board instead of keeping each bite juicy and flavorful.
- Depending on the steak thickness, the total cooking time will vary. New York strip steaks are fairly even in thickness across the whole steak, but always check the thickest part of the steak for temperature.
- Some grilling recipes say to use indirect heat, which is great for bbq chicken but it’s not going to give you the sear you are looking for. Indirect heat means placing the cut of meat off to the side of the grill where it’s cooler. Once you have seared each side really well, you can move the steak off of high heat to bring the internal temp up without burning the outside.
Fun Fact
There’s always been a dubacle about the origin of the NY strip. Some say it was first called the Kansas City Strip. – Harry and David
Recipe FAQs
The New York strip steak gets its name from its association with New York City, particularly from the upscale steakhouses that became famous in the city during the late 19th and early 20th centuries. The cut itself is a part of the short loin of the cow, and is known for being flavorful and tender, with a good balance of marbling and leanness.
There are a couple of theories about how it specifically got the name “New York strip.” One popular story is that it was first served in New York City’s Delmonico’s restaurant, which was one of the first fine dining establishments in the United States. The steak became associated with the city’s culinary scene, leading to the name “New York strip.”
Another theory is simply that the name was a marketing tactic, associating the steak with New York City, which was known for its vibrant dining culture and high-quality restaurants.
The New York strip steak (aka strip loin steak) comes from the short loin of the cow, which is located in the middle to lower back area of the animal. This muscle runs along the spine and is less exercised compared to other parts of the cow, which results in a tender and flavorful cut of beef. The short loin also contains other well-known cuts, such as the tenderloin (from which filet mignon is cut) and the T-bone steak, which includes a portion of both the tenderloin and the strip steak. A New York steak has a bit more muscle tissue than a filet mignon, but also has more fat, which gives it incredible flavor. In my opinion, it’s a great balance of flavor vs. tenderness.
That depends on your preference. Use an instant-read meat thermometer and follow this guide:
Rare: 120°F to 125°F (49°C to 52°C); The center is cool, red, and very soft. The exterior is seared, but the inside remains mostly raw.
Medium Rare: 130°F to 135°F (54°C to 57°C); Warm, red center that is slightly firmer than rare. This is the most popular doneness for steak, as it offers a balance of flavor and tenderness.
Medium: 140°F to 145°F (60°C to 63°C); The perfect medium is when the center is warm and pink. The steak is firmer but still has a slight juiciness.
Medium Well: 150°F to 155°F (65°C to 68°C); The center is very slightly pink, and the steak is mostly cooked through, with only a hint of juiciness left.
Well Done: 160°F and above (71°C and above); The steak is completely cooked through, with no pink left in the center. The texture is firm, and the steak is typically less juicy.
Remember a thick steak will take longer to cook than thinner steaks. We recommend trying to get them in the same size.
More Amazing Grilling Recipes
If you tried this Grilled New York Strip Steak Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Grilled New York Strip Steak
Ingredients
- 2 New York strip steaks approximately 10-13 ounces each
- 2 teaspoons freshly cracked coarse black pepper
- 2 teaspoons sea salt
- ¼ cup olive oil or unsalted butter melted
- Optional seasoning: 1 teaspoon garlic salt omit one teaspoon of regular sea salt if using the garlic salt, 1 teaspoon red pepper flakes
Instructions
- Set out steaks at least 30 minutes before cooking to bring them to room temperature.
- In a small bowl, measure out seasoning. You can stir them together or just have them handy so that you don’t need to handle spice jars when you have raw meat on your hands.
- Drizzle olive oil or butter over both sides of each steak and rub into the meat.
- Divide the spice mixture between the two steaks and rub into the meat with your fingers.. Allow spice mixture to sit on the meat for at least 10 minutes before cooking.
- Meanwhile, heat a grill on high until it reaches 425°F.
- Brush grates lightly with oil if desired.
- Place the steaks onto the heated grill, searing on one side for about 5-7 minutes without moving the steak. Flip the steaks over, switching their positions and sear for another 5-7 minutes on the other side.
- Continue cooking until the internal temperature reaches 130°F (for medium rare).
- Remove meat from the grill and let rest for 10 minutes before slicing against the grain.
- Garnish with browned butter, blue cheese crumbles, and/or a sprinkle of freshly chopped parsley or herbs.
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Leave A Reply!