Learn to grill your strip steaks to perfection with this easy step-by-step photo tutorial. You are just a few minutes away from being the "grill master." This never-fail method will serve you well for many years.
Introduction
Strip steaks, AKA Kansas City or New York strip steaks, are one of the most popular steaks, and your grill is the perfect way to prepare them.
This post had been "requested" by many readers. I have a great post on Pan Seared Oven Roasted Strip Steak. But nothing beats the grill. It is like grilling a porterhouse or t-bone since the main portion of those cuts is a strip steak.
My Rating
Always a solid five.
🐄Strip Steak
The strip steak is a cut from the short loin from a cow located behind the rib area with the tenderloin. They come from the longissimus muscle that does very little work but a fair amount of fat that makes it tender.
The strip steak is the bigger side of t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.
You can buy the whole strip loin and cut your own steaks. Also, you can occasionally find the "bone-in," which is basically t-bone without any tenderloin section.
You may run into something called "first cut," which may sound great, but it is not. It is closer to the ribeye and only worth about half the cost of the prized "center cut."
Quality does matter. The simple answer is to buy USDA Choice. Look for a nicely trimmed, well-marbled piece. USDA Prime is way expensive but great if you want to pay the price.
USDA Select is a big step down usually and not what you want. The grade of beef is critical to your outcome.
Now let's talk thickness. The "experts" want 1 ½ inch, but that is a pound and a half of a cow. I like one inch thick, but this works up to 1 ½ inch thick.
I generally use a 1-inch thick steak, but ¾ inches will work and can be excellent but be sure to watch the internal temperature closely, or you will overcook. You have been warned.
If you want to grill a strip steak 1 ½ inch thick or more, you will need a different technique.
🧂The Seasoning
To your taste with salt and pepper is suggested, but we like garlic, so my 7:2:2 seasoning is perfect here.
Salt's timing: Salt will pull the water out of meat, but in 45 to 60 minutes, the salt and water will reabsorb, and that is good. So salt at the start of the rest to room temperature or just before hitting the grill but not between.
Oil the meat?: not needed from my point of view, but some experts want a nice coat of oil on the meat and not the grill grates. I can't tell the difference—your choice.
Steak sauce: you are not seriously considering this.
♨️The Grill
Any grill should work; you just need to get it very hot. Either gas or charcoal is fine. It just needs to be very hot.
⏰Time
Usually, it takes about 9-11 minutes over high heat. For me, done is about 140°-145° internal temperature, still with a little pink but firm. Under 140° is heading into the rarer territory, and over 150° is medium-well to well done.
YOUR TIME WILL VARY and NEVER COOK BY TIME ALONE. There you have it. I apologize for "yelling," but I can not emphasize those points enough.
Like most cooking, there are many variables.
- The size and thickness of the meat
- The exact temperature of the meat
- The grill temperature at the start of cooking
- How much heat your grill loses during flips
- Your desired final internal temperature
This is why you must have an instant-read meat thermometer to do this correctly.
| Doneness | Internal Temperature | Approx. Grill TIme |
|---|---|---|
| Rare-cold red center | 125°-130° | 6-7 Hard to get right |
| Medium Rare-warm red center | 130°-135° | 7-8 |
| Medium-pink and firm | 140°-150° | 9-11 |
| Medium Well-minimal pink | 150°-155° | 12-14 |
| Well Done-firm and brown | 160°+ | 14+ |
📖Steak Recipes
Pan Seared Oven Roasted Strip Steak
How to Grill a T-bone or Porterhouse Steak – A Tutorial
Pan Seared Oven Roasted Filet Mignon
How to Grill a Filet Mignon on a Gas Grill
🖼️Step-by-Step Photo Instructions
If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature.
Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest, or you forgot. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
Preheat your grill to as hot as it will go. Clean and oil well. Do not just olive oil here due to the low smoke point.
Place on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 ½ minutes. Flip at 5 minutes.
Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. Never cook by time only—always cook to a target internal temperature.
Your temperature will rise a few degrees during the post-cooking rest so cook to 3-4 degrees less. Lightly tent with foil. Allow to rest for 10 minutes before serving.
📖Full Recipe
How to Grill a Strip Steak on a Gas Grill
Ingredients
- 2 strip steaks - 12 oz trimmed well. ¾ to 1-inch thick recommended.
- kosher salt and pepper to taste - or 7:2:2 seasoning
Instructions
- If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature.
- Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
- It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest, or you forgot. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
- Preheat your grill to as hot as it will go. Clean and oil well. Do not just olive oil here due to the low smoke point.
- Place on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 ½ minutes. Flip at 5 minutes.
- Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. REMEMBER YOU ARE COOKING TO A FINAL INTERNAL TEMPERATURE, not by time. Times are provided as a rough estimate only.
- Your temperature will rise a few degrees during the post-cooking rest so cook to 3-4 degrees less. Lightly tent with foil. Allow to rest for 10 minutes before serving.
Recipe Notes
Pro Tips
- I'm going to say this first and last. Never cook by time alone. Times are given as estimates to assist you in timing.
- Any grill should work; you just need to get it very hot. Either gas or charcoal is fine. It just needs to be very hot.
- I suggest about 1 inch thick steaks here. 1 ½ inch thick or more requires a different method. ¾ inch thick will cook faster and is easy to overcook so be careful.
- Seasoning: To your taste with salt and pepper but we like garlic, so my 7:2:2 seasoning is perfect here.
- The timing of the salt: Salt will pull the water out of meat, but in 45 to 60 minutes, the salt and water will reabsorb, which is good. So salt at the start of the rest to room temperature or just before hitting the grill but not between.
- Oil on the meat: not needed from my point of view but some experts want a nice coat of oil on the meat and not the grill grates. I can't tell the difference. Your choice here.
- Steak sauce: you are not seriously considering this.
- Last but not least. You need to use an instant-read thermometer to do this right. Cooking times are provided as general guidelines for planning the meal, not as exact cooking instructions. Do not cook by time alone.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally Published February 8, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Kara
Cooked up perfect, thanks for the tips!
Christina
I have bones on tge tops of my strips. I assume a little longer on the cook time? Or should I trim them off?
Dan Mikesell AKA DrDan
Hi Christina,
Welcome to the blog.
A "bone-in" strip steak will take a few minutes longer. No need to remove the bone, just cook to the final internal temperature you want.
Some people like the bone there and feel it adds some flavor. I don't really think it does but it doesn't hurt, just a minor adjustment in cooking time.
Dan
Leslie
We followed your directions exactly and turned out delicious! I made an herbal butter to dip on the side and paired nicely. We also grilled brussel sprouts to go with the steak.
Dan Mikesell AKA DrDan
Hi Leslie,
Welcome to the blog.
This is our go to recipe for small dinners with company. We always do the blue cheese butter and frequently marinade.
Glad you enjoyed it.
Thanks for the note and rating.
Dan
Lester Hackman
Good Eve,
Preparing two strips tonight, Labor Day,
looking forward to them using your recipe!
I bought a whole strip, had the butcher cut steaks from half and kept the rest to do as a
Roast, like I do for prime rib.
I’d like a recipe for that!
Thanks!
ps: I’ll write a post when tonight’s strips done!
DrDan
Hi Lester,
Welcome to the blog.
I think you will find this recipe very solid. Enjoy.
About the loin roast. It will basically cook like a prime rib/rib-eye roast. I do have a recipe for a smaller ribeye rib roast.https://www.101cookingfortwo.com/smaller-rib-eye-roast/ if you want to see how I would do it. But if you have done prime rib, you should be good.
Dan
BobR
5 Stars! We picked up hand cut Strip Steaks from the butcher in town and didn't want to screw it up! Your instructions were spot on, they were cooked to perfection! Thanks!
Ted
Love the tutorials but you and almost never mention whether to leave the gas grill up or down during the process. Is it leave it up unless otherwise mentioned ?
/Ted
DrDan
Closed. General rule: Less than 1/2 inch (fish) is open. 1/2-1 inch can be open but it is much harder control and over 1 inch is always closed. So always assume closed unless otherwise stated. It is open in the photos just to get the photos.
I have it covered in the grill temperature post and I never think of it. I think tonight I will work on adding it to the most popular grilling posts. I'm in the progress of rewriting the entire blog and have about 120 of 600 done. I will check the 120 and add and then try to remember as I go forward. A lot of people ask anymore.
Andrey Golubsah
___123___How to Grill a Strip Steak on a Gas Grill | 101 Cooking For Two___123___
Lara
I've used your method in the past and it makes for a delicious steak. Yummy!
Ken b
Just tried cooking it your way, looks great.
We update after I eat, sorry got to run have a great looking steak waiting on me..""?
Ken b
Great meal!
Thanks for your time.
Bryce
The only thing you forget in your tutorial, unless I missed it, is that you need to turn your steak after the 5 minutes of grilling and go 1 minute less. Yes I like to rotate my steak too for cross action and best cooking thoroughly.
DrDan
It is there but I will redo the wording that could be better.
Thanks for the note.
Dan
Craig Codding
-So I tried this and it was fantastic! I have an outdoor gas grill, that I heated up to 425 degrees. My New York steak was 1-1/4 thick. My wife and I tend to like our meat dead ( I know that's the wrong way to eat it ) -so I butterflied the steak. Salt (coarse pink Hawaiian) and ground pepper, some spray canola oil on the grill to keep it from sticking. I went about 2 1/2 minutes a side covered on the bbq, then let it sit for 5-7 minutes. Juicy and plenty of flavor, thank you! Craig
Jeff
Hello DrDan
I love this site so much and all your info, keep up the amazing work! Hopefully some day I'll be as good as you (also hopefully your setup too 😀)!!
You said not to use olive oil due to the low smoke point when oiling the grill, what do you suggest one to use? Thanks, have a wonderful day
Cheers
Jeff
DrDan
Thanks Jeff,
You're right. Good olive oil will smoke. A good corn oil is excellent. I cheat and use the grill rated PAM usually.
There is not much "special" about my setup except for the natural gas grill. I just love that feature. I even use and electric stove. Now no other food blogger will talk with me...
Dan
Linda
Do you close the grill lid?
DrDan
Hi Linda,
Yes. As a good general rule, anything over 1/2 inch thick should have a closed lid. So a thin fish filet in a grill basket may not but most everything else should. I do have a large heavy griddle that requires the lid to be open but considering what I cook on it, that is fine.
Capt. Jack
We took a 16 oz New York Strip 1" thick and cut it in half after grilling it just the way you said to. It turned out to medium instead of medium well but it was windy and cool and affected the temperature of the grill. Tasted excellent with Montreal Steak seasoning!
Lara
It is 6:30 AM here and my mouth is watering looking at these photos. Too bad it is also only 3 degrees - no going near my grill until spring.
DrDan
My grill is three feet from the kitchen door and has natural gas from the house so I can grill 365 even in Michigan... some shoveling is involved occasionally. I have a wonderful pan seared method and finished in the oven method at https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/ if you want.
Thanks for the note
DrDan
Chris
Excellent tutorial. You mentioned an 1 1/2 inch strip steak being too much for one person. I agree and that's why we like to convert a 1 1/2" strip steak into 2 Manhattan fillets (one 7 and one 9 ounce portion). You still get the thick steak but a more reasonable portion. Great post.
Leslie
This looks really good, in fact everything on your plate looks great, I may make all of it for Valentine's Day. Are you serving stovetop almond green beans and cheesy potatoes or crack cauliflower with it?
DrDan
I'll probably do porterhouse steaks. I must admit the potato is from the deli and but the beans are "real". I think we will do just baked with the beans.
Dan