Grilling a New York strip steak on a gas grill is easyโif you avoid the most common mistake: dry, overcooked steak. With a hot grill, a good cut, and a few smart steps, youโll get juicy, flavorful results every timeโno guesswork, no gimmicks.

Jump To (scroll for more)
- ๐ Why Youโll Love This Recipe
- ๐ฅฉ Ingredients
- ๐จโ๐ณQuick Overview: How to Cook New York Strip Steaks on the Gas Grill
- โฐ How Long to Grill New York Strip Steaks
- ๐ฅ Pro Tips for Grilling Strip Steaks
- ๐ฝ๏ธ Serving Suggestions
- ๐ฅฉ Other Steak Recipes to Try
- โ๏ธ What to Do with Leftovers
- โFAQs
- ๐The Recipe Card with Step-by-Step Instructions
Featured Comment from Leslie :
โญโญโญโญโญ"We followed your directions exactly and turned out delicious!"
๐ Why Youโll Love This Recipe
- Beginner-friendly: No marinade, no tricksโjust solid technique and flavor.
- Juicy and reliable: Avoid dry steak with a few easy steps.
- Quick and simple: On the table in under 30 minutes.
- Gas or charcoal: Works with whatever grill youโve got.
- Steakhouse results at home: Great for weeknights or special dinners.
๐ฅฉ Ingredients
๐ฅฉ Strip Steak Selection
Start with high-quality strip steaksโalso called striploin steaks. The two most common types are:
- New York strip: Boneless, well-trimmed, and great for beginners
- Kansas City strip: Bone-in, usually thicker with more edge fat
What to look for:
- Thickness: 1 to 1ยฝ inches thick is ideal (1 inch = ~10โ12 oz)
- Marbling: Look for fine white fat throughout
- Grade: USDA Choice or Prime preferred for best flavor and tenderness
- Trim if needed: Extra edge fat can cause flare-ups on the grill
- Thinner steaks: ยพ-inch cuts work but cook fastโwatch your temps closely
๐ง Seasoning Options
- Kosher salt and black pepper are all you need for great results
- I like to use my 7:2:2 seasoning (salt, pepper, garlic) for more flavor
- You can also try Montreal steak seasoning, or herbs like thyme or rosemary
- Timing matters: Salt an hour ahead or just before grillingโnever in between
๐จโ๐ณQuick Overview: How to Cook New York Strip Steaks on the Gas Grill
1. Prep the steaks
Let rest at room temp for 30 minutes. Trim edge fat and season to taste.
๐งSeasoning Tip: Kosher salt and black pepper are plenty. Add garlic powder or use your favorite dry rub or marinade.
2. Preheat the grill
Fully preheat the grill to 500ยฐF or higher for great sear and fast cooking.
3. Grill the strip steaks
Grill over direct heat, flipping every 5 minutes. Rotate 90ยฐ halfway through each side for crossed grill marks. Continue until the internal temp is 3ยฐโ5ยฐ below your final target.
๐ก๏ธPro Tips: Use an instant-read thermometer to remove the steaks, accounting for residual cooking during the rest. No more overcooked steaks for you.
4. Rest before serving
Let the steak rest 5โ10 minutes to finish cooking and lock in juices.
โฒ๏ธPro Tip: Cutting too soon lets the juices run outโalways give it a full rest for the best results.
๐For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
โฐ How Long to Grill New York Strip Steaks
A 1-inch thick strip steak takes about 7โ8 minutes over high heat to reach 135ยฐF for medium-rare. But always go by internal temperature, not just time.
Pull temps account for 3ยฐโ5ยฐ carryover cooking during the rest.
- Rare: 125ยฐโ130ยฐ (pull at 120ยฐโ125ยฐ), about 6โ7 minutes โ cold red center. Itโs hard to get right, so only grill the first side for 3โ4 minutes and watch closely.
- Medium-rare (recommended): 130ยฐโ135ยฐ (pull at 125ยฐโ130ยฐ), about 7โ8 minutes โ warm red center.
- Medium: 140ยฐโ150ยฐ (pull at 135ยฐโ145ยฐ), about 9โ11 minutes โ pink and firm.
- Medium-well: 150ยฐโ155ยฐ (pull at 145ยฐโ150ยฐ), about 12โ14 minutes โ slight pink center.
- Well-done: 160ยฐ+ (pull 5ยฐ early), 14+ minutes โ brown and firm. Not recommended.
๐ก๏ธ Temperature Pro Tip:
Final temperature = doneness. Pull temp = 3ยฐโ5ยฐ below. Carryover = the free finish while resting.
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๐ฅ Pro Tips for Grilling Strip Steaks
- Trim the edge fat: Reduces flare-ups and charring.
- Watch thickness: Steaks over 1ยฝ inches are better with a reverse sear.
- Clean and oil the grates: Prevents sticking and helps with grill marks.
- Preheat fully: Surface temp should hit 500ยฐF+ before you start.
๐ฝ๏ธ Serving Suggestions
Top your steak with a pat of butterโor go big with my blue cheese compound butter.
While grilled steak goes with almost anything you wish, a fresh garden salad always works, and grilled vegetables are even better: Grilled Mixed Vegetables, Grilled Baby Potatoes, Grilled Carrots, or Grilled Corn on the Cob.
Wine pairing? Strip steaks go well with Cabernet Sauvignon, Merlot, or Pinot Noirโbold reds that match the richness of the meat.
๐ฅฉ Other Steak Recipes to Try
Looking for more easy, reliable steak recipes? Try one of these:
โ๏ธ What to Do with Leftovers
Leftover strip steak can be stored in the refrigerator for 3โ4 days or frozen in an airtight container for up to 3โ4 months.
To reheat, warm gently in a skillet with a bit of butter or brothโjust enough to take the chill off without drying it out. Or slice it cold for salads, wraps, or sandwiches.
โFAQs
Resting before helps it cook more evenly. Resting after lets the juices redistribute and carryover heat finish the job.
No needโthereโs enough fat in the meat. Oil the grates, not the steak.
Yesโkeep the lid closed while cooking. It holds the heat and cooks the steak faster and more evenly.
Both work great. Gas is convenient and consistent. Charcoal gives more smoke flavor if you want that. This method works with either.
๐The Recipe Card with Step-by-Step Instructions
How to Grill a New York Strip Steak on a Gas Grill
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
Prep the steaks
- Let the steaks rest at room temperature for 30 minutes if possibleโ15 minutes is still helpful.
- Trim excess edge fat to prevent flare-ups on the grill.
- Just before grilling, season with coarse salt and pepper (or 7:2:2). Other dry rubs or marinades are fine, too.
Preheat the grill
- Preheat your gas grill to high heat, aiming for a surface temperature of 500ยฐF or higher. Clean and oil the grates well. Avoid olive oilโit has a low smoke point.
Grill the strip steaks
- Place steaks on the grill over direct heat. Close the lid. Flip every 5 minutes. For crossed grill marks, rotate the steak 90ยฐ halfway through each side.
- Grill until the internal temperature is 3ยฐโ5ยฐ below your final target. Never cook by time onlyโalways cook to a target internal temperature using an instant-read thermometer..
Rest before serving
- Let the steaks rest for 5โ10 minutes before slicing. Carryover cooking will finish the steak, and the juices will reabsorb for better flavor.
Recipe Notes
Pro Tips
- Works on gas, charcoal, or pellet grills.
- Stick to 1-inch thick steaks if possible. ยพ-inch steaks cook fast and are easy to overdo. Up to 1ยฝ inches thick can be used, but the thicker they are, the harder and longer it takes.
- Salt 1 hour before or just before grillingโnot in between.
- Use the seasoning you wish. We use our All-Purpose Seasoning, but Montreal and other mixes or ribs are fine.
- Always use a thermometer. Guessing is how you ruin good steak.
- Times are just planning toolsโcook to temp, not the clock.
- For more tips, variations, and serving ideas, see the full 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 meatโthe 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!