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๐Ÿ Home ยป Recipes ยป 101's Best Recipes

How to Grill a New York Strip Steak (Easy & Juicy on a Gas Grill)

Updated: Jun 24, 2025 ยท Published: Jun 2, 2024 by Dan Mikesell AKA DrDan ยท 30 Comments

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Time: 20 minutes mins

Grilling a New York strip steak on a gas grill is easyโ€”if you avoid the most common mistake: dry, overcooked steak. With a hot grill, a good cut, and a few smart steps, youโ€™ll get juicy, flavorful results every timeโ€”no guesswork, no gimmicks.

Strip steak with grill marks with potatoes on a light gray plate.
Jump To (scroll for more)
  • ๐Ÿ‘ Why Youโ€™ll Love This Recipe
  • ๐Ÿฅฉ Ingredients
  • ๐Ÿ‘จโ€๐ŸณQuick Overview: How to Cook New York Strip Steaks on the Gas Grill
  • โฐ How Long to Grill New York Strip Steaks
  • ๐Ÿ”ฅ Pro Tips for Grilling Strip Steaks
  • ๐Ÿฝ๏ธ Serving Suggestions
  • ๐Ÿฅฉ Other Steak Recipes to Try
  • โ„๏ธ What to Do with Leftovers
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment from Leslie :
โญโญโญโญโญ"We followed your directions exactly and turned out delicious!"

๐Ÿ‘ Why Youโ€™ll Love This Recipe

  • Beginner-friendly: No marinade, no tricksโ€”just 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 youโ€™ve got.
  • Steakhouse results at home: Great for weeknights or special dinners.

๐Ÿฅฉ Ingredients

New York strip steaks with seasoningโ€”labeled

๐Ÿฅฉ Strip Steak Selection

Start with high-quality strip steaksโ€”also 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 = ~10โ€“12 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 fastโ€”watch your temps closely

๐Ÿง‚ 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 grillingโ€”never in between

๐Ÿ‘จโ€๐ŸณQuick 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.

seasoning strip steaks on a black board

๐Ÿง‚Seasoning 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.

Cleaning grill grates.

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 3ยฐโ€“5ยฐ below your final target.

placing strip steak on the grill grate

๐ŸŒก๏ธPro 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 5โ€“10 minutes to finish cooking and lock in juices.

tenting strip steaks on a blue plate with foil

โฒ๏ธPro Tip: Cutting too soon lets the juices run outโ€”always give it a full rest for the best results.

๐Ÿ‘‡For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.

โฐ How Long to Grill New York Strip Steaks

A 1-inch thick strip steak takes about 7โ€“8 minutes over high heat to reach 135ยฐF for medium-rare. But always go by internal temperature, not just time.

Pull temps account for 3ยฐโ€“5ยฐ carryover cooking during the rest.

  • Rare: 125ยฐโ€“130ยฐ (pull at 120ยฐโ€“125ยฐ), about 6โ€“7 minutes โ€” cold red center. Itโ€™s hard to get right, so only grill the first side for 3โ€“4 minutes and watch closely.
  • Medium-rare (recommended): 130ยฐโ€“135ยฐ (pull at 125ยฐโ€“130ยฐ), about 7โ€“8 minutes โ€” warm red center.
  • Medium: 140ยฐโ€“150ยฐ (pull at 135ยฐโ€“145ยฐ), about 9โ€“11 minutes โ€” pink and firm.
  • Medium-well: 150ยฐโ€“155ยฐ (pull at 145ยฐโ€“150ยฐ), about 12โ€“14 minutes โ€” slight pink center.
  • Well-done: 160ยฐ+ (pull 5ยฐ early), 14+ minutes โ€” brown and firm. Not recommended.

๐ŸŒก๏ธ Temperature Pro Tip:
Final temperature = doneness. Pull temp = 3ยฐโ€“5ยฐ below. Carryover = the free finish while resting.

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๐Ÿ”ฅ 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.
cut strip steak on a gray plate with potatoes and beans.

๐Ÿฝ๏ธ Serving Suggestions

Top your steak with a pat of butterโ€”or 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 Noirโ€”bold reds that match the richness of the meat.

๐Ÿฅฉ Other Steak Recipes to Try

Looking for more easy, reliable steak recipes? Try one of these:

  • Pan Seared New York Strip Steak
  • Seared and Baked Filet Mignon
  • Grilled Filet Mignon
  • Grilled Ribeye
  • Grilled Top Sirloin
  • Grilled Porterhouse Steak

โ„๏ธ What to Do with Leftovers

Leftover strip steak can be stored in the refrigerator for 3โ€“4 days or frozen in an airtight container for up to 3โ€“4 months.

To reheat, warm gently in a skillet with a bit of butter or brothโ€”just enough to take the chill off without drying it out. Or slice it cold for salads, wraps, or sandwiches.

โ“FAQs

Why rest a strip steak before and after cooking?

Resting before helps it cook more evenly. Resting after lets the juices redistribute and carryover heat finish the job.

Should I use oil on the steaks?

No needโ€”thereโ€™s enough fat in the meat. Oil the grates, not the steak.

Should you close the grill hood when grilling?

Yesโ€”keep the lid closed while cooking. It holds the heat and cooks the steak faster and more evenly.

Should I use a gas or charcoal grill?

Both work great. Gas is convenient and consistent. Charcoal gives more smoke flavor if you want that. This method works with either.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

A strip steak with grill marks on a gray plate.

How to Grill a New York Strip Steak on a Gas Grill

4.75 from 4 votes
From Dan Mikesell AKA DrDan
This easy method shows you how to grill a strip steak on a gas grillโ€”juicy, flavorful, and beginner-friendly.
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings #/Adjustable :2
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 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 possibleโ€”15 minutes is still helpful.
    two NY strip steaks with seasoning on blue plate
  • Trim excess edge fat to prevent flare-ups on the grill.
    two trimmed strip steaks on a black board
  • Just before grilling, season with coarse salt and pepper (or 7:2:2). Other dry rubs or marinades are fine, too.
    seasoning strip steaks on a black board

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 oilโ€”it has a low smoke point.
    clean and oil grill crates

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.
    placing strip steak on the grill grate
  • Grill until the internal temperature is 3ยฐโ€“5ยฐ below your final target. Never cook by time onlyโ€”always cook to a target internal temperature using an instant-read thermometer..
    two grilled strip steaks on a blue plate

Rest before serving

  • Let the steaks rest for 5โ€“10 minutes before slicing. Carryover cooking will finish the steak, and the juices will reabsorb for better flavor.
    tenting strip steaks on a blue plate with foil

Recipe Notes

Pro Tips

  1. Works on gas, charcoal, or pellet grills.
  2. 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.
  3. Salt 1 hour before or just before grillingโ€”not in between.
  4. Use the seasoning you wish. We use our All-Purpose Seasoning, but Montreal and other mixes or ribs are fine.
  5. Always use a thermometer. Guessing is how you ruin good steak.
  6. Times are just planning toolsโ€”cook to temp, not the clock.
  7. For more tips, variations, and serving ideas, see the full recipe post.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 317.5 kcal (16%)Protein : 29.2 g (58%)Fat : 21.3 g (33%)Saturated Fat : 8.6 g (43%)Cholesterol : 113.4 mg (38%)Sodium : 364.4 mg (15%)Potassium : 443.7 mg (13%)Calcium : 32.8 mg (3%)Iron : 2.1 mg (12%)

Originally Published February 8, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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  1. Tex says

    October 19, 2024 at 3:28 pm

    What makes a steak chewy after grilling ?

    Reply
    • Dan Mikesell AKA DrDan says

      October 19, 2024 at 4:32 pm

      Hi Tex,

      Welcome the the blog.

      There are many causes of chewy steaks. The two most common are overcooking and the quality of the meatโ€”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

  2. Theresa says

    July 24, 2023 at 5:42 pm

    4 stars
    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.

    Reply
  3. Kara says

    November 13, 2020 at 11:14 am

    5 stars
    Cooked up perfect, thanks for the tips!

    Reply
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