Perfectly Grilled NY Strip Steaks on the Gas Grill are fast and easy with this never-fail recipe. Fire up that backyard BBQ for some juicy, flavorful, and tender strip steaks—we grill steaks several times a month.
🐄Ingredients
New York Strip Steaks—about 1 inch thick, choice or prime grade
Seasoning—salt and black pepper. Or other seasoning, dry rub, or marinades
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Featured Comment from Leslie :
"We followed your directions exactly and turned out delicious!"
⭐⭐⭐⭐⭐
Grilled NY Strip Steaks are our go-to summer grilling for relaxed company meals. Strip steaks are among the most popular beef steaks, and your BBQ grill is the perfect way to prepare them. I like to use gas for simplicity, but pellet or charcoal grills will also work.
The most common names for strip loin steaks are New York strip, Kansas City strip, or just strip steaks. There are several other names, but they are all the same cut of beef. Strip loin steaks are generally well-marbled and naturally tender.
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.
👨🍳How to Grill New York Strip Streaks on the Gas Grill—Step-by-Step Photo Instructions
1. If possible, rest the steaks at room temperature.
2. Preheat your grill to high heat. Clean and oil grill grates well.
3. Trim the beef of extra fat to prevent "flare-ups."
4. Season with coarse salt and pepper. I used my homemade seasoning salt with kosher salt, pepper, and garlic.
5. Place on the grill over direct heat with a closed lid for 5 minutes.
6. Flip and grill to your desired final temperature—see timing below.
7. Allow to rest off the heat for 5-10 minutes before serving. The temperature will rise a few degrees
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How Long to Grill NY Strip Steaks
A 1-inch strip steak takes about 7 minutes over high heat to reach 135° internal temperature, which is medium-rare.
Rare (cold red center—125°-130°) will take 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°) will take about 7-8 minutes.
Medium (pink and firm—140°-150°) will take about 9-11 minutes.
Medium-well (minimal pink—150°-155°) will take about 12-14 minutes.
Well-done (firm and brown—160°+) will take 14+ minutes—not recommended.
Like most cooking, there are many variables, including the beef steak's size and thickness, beginning steak temperature, exact grill temperature, and desired final temperature.
To cook steaks correctly, you must use an instant-read meat thermometer. Estimated times are provided for planning only. Always cook to a target internal temperature, never by time.
Picking the best strip steaks
Pick well-marbled, 1-inch thick strip steaks, which will be 10-12 oz. Choose USDA prime or USDA choice-grade beef only. Lesser grades will be disappointing.
A ¾-inch-thick strip steak will cook nicely and be excellent, but watch the internal temperature closely, or you may overcook it. If you want to grill a strip steak over 1 ½ inches thick, you will be better off with a reverse sear method of grilling.
Occasionally, you will find a bone-in version of strip steak. It will cook the same, but since the bone absorbs heat, it will take a few minutes longer.
Trim the fat—you will not want to eat it, and when it melts with the grill's high heat, it will cause flare-ups, hot spots, and burning.
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.
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.
🍽️Serving Suggestions
Let the grilled steaks rest off the heat for 5 to 10 minutes before cutting. This allows fluid to reabsorb back into the meat cells, resulting in a more tender and moister steak.
While I don't suggest steak sauces, some blue cheese compound butter is a great addition. 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
Leftover strip steak is wonderful served on a green salad. Or reheated and served as before.
To store leftover strip steak, refrigerate it for 3-4 days or freeze it in an airtight container for 3-4 months.
❓FAQs
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 get to 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. This results in the best moist and tender steaks.
It is traditional to oil steaks before grilling. I have tested both side by side and found no difference if the meat is well marbleized. So, do it if you like.
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 is better closed. Over 1 inch thick should always be closed.
📖The Recipe Card
Grilled New York Strip Steaks
Video Slideshow
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Ingredients
- 2 strip steaks - 10-12 oz trimmed well. 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 them to come to room temperature. But as little as 15 minutes will help.- Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
- Applying salt and pepper at the start of the resting period is best. Just before starting to grill, it is OK if you skip the rest or forget. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt:pepper:garlic.
- 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. Grill for five minutes on the first side. If you want crossed grill marks, 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.
- During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4 degrees less—lightly tent with foil. Allow to rest for 5-10 minutes before serving.
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.
- Seasoning: To your taste with salt and pepper, we like garlic, so my 7:2:2 seasoning is perfect here. Other seasonings and marinade 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.
- From my point of view, oil on the meat is not needed, but some experts want a nice coat of oil on the meat and not the grill grates. I can't tell the difference, so it's your choice.
- You need to use an instant-read thermometer to cook beef steak correctly.
- Cooking times are provided as general meal planning guidelines, not as exact cooking instructions. Do not cook on time alone.
- Many more options and questions are discussed in the recipe post.
Your Own Private Notes
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
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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!