Grilling a New York strip steak isn’t hard—if you know the basics. This simple guide walks you through the steps with clear instructions and just a little know-how. No marinade or fancy tools needed. With a good steak, a hot gas grill, and a few smart tips, you’ll get juicy, flavorful results every time.
Jump To (scroll for more)
- 👍 Why You’ll Love This Recipe
- 👨🍳How to Grill New York Strip Steaks on the Gas Grill (condensed)
- 😊Picking the right strip steak
- ⏰How Long to Grill NY Strip Steaks
- 👍Seasoning strip steaks
- 😊Other steak recipes to try
- 🍽️Serving Suggestions
- ❄️What to do with leftovers
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment from Leslie :
"We followed your directions exactly and turned out delicious!"
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👍 Why You’ll Love This Recipe
- Beginner-friendly: No marinade, no gimmicks—just solid technique and flavor.
- Quick and easy: From fridge to grill to plate in under 30 minutes.
- Reliable results: Juicy, tender steak every time with a few smart steps.
- Works on any grill: Gas or charcoal—this method adapts easily.
- Crowd-pleaser: Great for weeknights or special dinners—steakhouse taste without the price.
👨🍳How to Grill New York Strip Steaks on the Gas Grill (condensed)
1. Prep Your Steaks: Let them rest at room temperature, trim the fat rim, and season to taste.
🧂Seasoning Tip—Just salt and black pepper, but I like to add garlic powder. Or try another seasoning, dry rubs, or marinades
2. Preheat the Grill: A fully preheated grill gives great sear and fast cooking
3. Grilling: Sear one side for 5 minutes, flip, and continue flipping every 5 minutes until you reach your target internal temperature.
🌡️Pro Tips: Use an instant-read thermometer—guesswork ruins steak.
4. Rest: Let the steak rest for 5 to 10 minutes before serving.
⏲️Pro Tip: Resting helps carryover cooking finish the job and locks in juices.
Detailed step-by-step instructions are in the recipe card below.
😊Picking the right strip steak
The most common types of strip loin steaks are New York strip (boneless, well-trimmed) and Kansas City strip (bone-in and usually thicker, with more edge fat). Both are delicious, but the New York strip is more common and easier for beginners to work with.
For the best results:
- Look for good marbling and steaks about 1 to 1½ inches thick (1-inch is typically 10–12 oz).
- Stick with USDA Choice or Prime. Lower grades will save a buck but cost you in flavor and tenderness.
- A ¾-inch steak can work, but it cooks fast—watch your temps closely or you’ll overshoot.
- If your steak is thicker than 1½ inches, try the reverse sear method instead of direct grilling.
Bone-in strip steaks (Kansas City style) will cook similarly to boneless, but take a few extra minutes—bones absorb heat and slow things down a bit.
🔪Pro Tip: Trim the fatty edge. You won’t want to eat it; it’ll just cause flare-ups, hot spots, and charring when it melts and hits the hot grill.
⏰How Long to Grill NY Strip Steaks
A 1-inch strip steak takes about 7-8 minutes over high heat to reach 135° internal temperature, which is medium-rare.
Doneness and estimated grilling time.
The temperature ranges are the final temperature. The estimated times are to the pull temperature, which is 3-5° lower. Times are estimates for planning only. Always check early!
- Rare (cold red center—125°-130°): Pull the steaks at 120°-125° in about 6-7 minutes. It's hard to get right, so only grill the first side for 3-4 minutes and watch closely.
- Medium-rare (warm red center—130°-135°): Pull the steaks at 125°-130° in about 7-8 minutes. RECOMMENDED
- Medium (pink and firm—140°-150°): Pull the steaks at 135°-145° in about 9-11 minutes.
- Medium-well (minimal pink—150°-155°): Pull the steaks at 145°-150° in about 12-14 minutes.
- Well-done (firm and brown—160°+): Pull the steaks at 5° less than your desired temperature in 14+ minutes. NOT RECOMMENDED
🌡️Temperature Pro Tip: Important definitions
・Final internal temperature is your final doneness temperature.
・Carryover cooking is cooking after removal from the heat. It is usually about 3° to 5° but higher for thicker steaks and steaks cooked at higher temperatures.
・Pull temperature is the temperature to remove the steak from the heat. It is your desired final temperature minus your anticipated carryover cooking.
Like most cooking, there are many variables, including the beef steak's size and thickness, the starting steak temperature, the exact grill temperature, and the desired final temperature.
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👍Seasoning strip steaks
Seasoning with salt and pepper is enough, but I like our All Purpose Seasoning (7:2:1 and 7:2:2), which also has garlic. You can use other seasoning mixes, like Montreal seasoning, or add different herbs and spices, like thyme and rosemary.
👨🍳Pro Tip: Salt pulls water out of the meat, reabsorbing it takes about an hour. Any seasoning with salt should be applied one hour before or immediately before cooking.
Marinades can add wonderful flavors. Try our easy steak marinade, which has ingredients that will also tenderize. Dry rubs, like a coffee steak rub or Chipotle dry rub, are also options.
😊Other steak recipes to try
Try these other quick and easy beef steak recipes: Seared and baked Strip Steaks or a delicious Seared and Baked Filet Mignon. You can also stay on the grill with Grilled Filet, Grilled Ribeye, Grilled Top Sirloin, or Grilled T-bone Steak.
🍽️Serving Suggestions
Top with a pat of butter or try my blue cheese compound butter. Serve with potato side dishes like Roasted Small Potatoes, Parmesan Baked Potatoes, or Twice Baked Potatoes.
While grilled steak goes with almost anything you wish, a fresh garden salad is a good start. Try grilled vegetables like Grilled Mixed Vegetables, Grilled Baby Potatoes, Grilled Carrots, or Grilled Corn on the Cob.
For wine, we will pair strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir, which are excellent wine complements.
❄️What to do with leftovers
To store leftover strip steak, refrigerate it for 3-4 days or freeze it in an airtight container for 3-4 months.
Leftover strip steak is wonderful served on a green salad. Or warm gently in a skillet with a touch of butter or broth
❓FAQs
Place the steak on the grill at an angle. Halfway through grilling each side, rotate 90°.
Rest at room temperature before cooking—even 15 minutes will help, but over 30 minutes is better. This is very important with thicker steaks, and it will help you reach your desired internal temperature without overcooking the surface.
Rest for 5-10 minutes after cooking to allow the fluid that escaped the cells during cooking to absorb back into the meat cells, resulting in the best moist and tender steaks. It also allows for carryover cooking to bring your steak to the final temperture.
It is traditional to oil steaks before grilling. I have tested both side-by-side and found no difference if the meat is well marbled. So, do it if you like. I do suggest oiling the grill grates.
Closing the grill hood gives you more control. Generally, grilling something less than ½ inch thick can be open. Between ½ and 1 inch can be open, but it is better closed. Over 1 inch thick should always be closed.
Either will cook strip steaks perfectly. The usual temperature control issue with charcoal grills is moot since we cook with high heat.
Gas grills are convenient, easy to start and stop grilling, and have quick and easy temperature control.
Charcoal grills can add a smoky flavor but require more work to start and clean up. They may also have temperature control issues, which is important with other recipes.
📖The Recipe Card with Step-by-Step Instructions
Grilled New York Strip Steak (Juicy & Foolproof)
Video Slideshow
Ingredients
- 2 strip steaks - 10-12 oz trimmed well. 1-inch thick recommended.
- kosher salt and pepper to taste - or 7:2:2 seasoning
Step-by-Step Instructions
- If possible, rest the steaks at room temperature for 30 minutes, allowing them to come to room temperature. But as little as 15 minutes will help.
- Trim the steaks of extra fat to prevent "flare-ups" that will burn your steak.
- Just before cooking, season with coarse salt and pepper. I used my 7:2:2, which is kosher salt:pepper: garlic. You can also use other seasonings, dry rubs, or marinades.
- Preheat your grill to high heat. Clean and oil grill grates well. Do not use olive oil here due to the low smoke point.
- Place on the grill grate over direct heat. Closed lid. Flip every 5 minutes. If you want crossed grill marks, rotate the meat 90 degrees after the first 2½ minutes.
- The total grill time will vary by thickness and the grill. Pull off the grill when it is 3° to 5° below your desired final temperature. Never cook by time only—always cook to a target internal temperature.
- Rest for 5 to 10 minutes to allow for carry-over cooking, which raises the temperature to the final temperature and allows the juices to be absorbed.
Recipe Notes
Pro Tips
- Use a gas, pellet, or charcoal grill.
- I suggest about 1-inch thick steaks here. ¾ inch thick will cook faster and is easy to overcook, so be careful. You may also use this method for 1½ inch thick strip steaks.
- Seasoning: Season to your taste with salt and pepper. We like garlic, so my 7:2:2 seasoning is perfect here. Other seasonings and marinades are acceptable.
- The timing of the salt: Salt will pull the water out of the meat, but in 45 to 60 minutes, the salt and water will reabsorb, which is good. So, salt at the start of the rest at room temperature or just before grilling, but not in between.
- You must use an instant-read thermometer to cook a beef steak correctly.
- Cooking times are provided as general meal planning guidelines, not as exact cooking instructions. Do not cook by time.
- Many more options and questions are discussed in the recipe post.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published February 8, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Tex says
What makes a steak chewy after grilling ?
Dan Mikesell AKA DrDan says
Hi Tex,
Welcome the the blog.
There are many causes of chewy steaks. The two most common are overcooking and the quality of the meat—the cut and marbling. The USDA grading is a rough guide to marbling. Filets are just more tender than sirloin. Prime filets are better marbled than choice grade.
A third common cause is not resting the meat after cooking. Resting allows flows that leave the cells during cooking to reabsorb before cutting.
Aging the steak before cooking and cutting across the grain helps. Using fresh, never-frozen meat tends to be more moist. If frozen, thaw properly.
Be sure to preheat your grill or pan and cook at the correct temperature. Meat tenderizers and marinades may help.
Use seasonings with salt immediately before cooking or 1 hour before. Salt will pull water out of the meat but reabsorb in about an hour.
I'm sure there are a few more, but these are the basics of a good steak.
I hope that helps.
Dan
Theresa says
Hi Dan,
I am used to using my meat tenderizer (with prongs) for making steak, and tried this method without it. For me, steak is so much more tender with a tenderizing gadget, even if using a cheaper cut. I will try again, only add using my tenderizer before putting on the grill...however, the med/rare temp worked well to get the color/doneness on the inside.
Kara says
Cooked up perfect, thanks for the tips!