Grilled New York Strip Steak
Learn how to cook the perfect New York strip steak that is ulta tender, juicy, and tastes better than your favorite steakhouse.
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.
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Notes
Storage:
Keep leftover in an airtight container in the refrigerator for up to 3 days or freeze up to 1 month.
Notes:
Other seasoning options: Garlic, rosemary, thyme, smoked sea salt, paprika or smoked paprika, and/or onion powder also compliment NY strip steaks well. This is my favorite seasoning for steak: sea salt, garlic salt, red pepper flakes, and black pepper - and served with brown butter.
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.
For the perfect doneness, use a meat thermometer or digital thermometer. Take the steaks off at 135° for medium rare or 140°F for medium.
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.
Nutrition
Calories: 750kcal | Carbohydrates: 1g | Protein: 47g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Cholesterol: 181mg | Sodium: 2444mg | Potassium: 735mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 11IU | Calcium: 63mg | Iron: 4mg
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