How to Grill Strip Steak on a Gas Grill

Name: How to Grill Strip Steak on a Gas Grill
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 strip steaks (12 oz trimmed well. 3/4 to 1-inch thick recommended.); kosher salt and pepper to taste (or 7:2:2 seasoning)

Feb 1, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 27 Comments

Recipe Table of Contents

4.36 from 134 votes

Learn to grill your New York strip steaks to perfection on your grill. The best juice and tender strip steaks are easy with this never-fail recipe that will serve you well for many years.

close up a strip steak with grill marks with potatoes on a light gray plate

Table of Contents

👨‍🍳How to Grill a New York Strip Streak
⏰How Long to Grill
🐄What are New York Strip Steaks
🍽️Serving Suggestions
❄️What to do with Leftovers
📖Steak Recipes
🖼️Step-by-Step Photo Instructions
📝Full Recipe

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Introduction

New York strip steaks are among the most popular steaks, and your gas grill is the perfect way to prepare them. Although, a charcoal grill will also work.

Grilled NY Strip Steaks are our go-to summer grilling for relaxed company meals—usually with The Best Steak Marinade.

This post had been "requested" by many readers. I have a great strip steak recipe, Pan Seared Oven Roasted Strip Steak, which uses a hot cast iron skillet to sear and then finish in the oven for perfect New York strip steak.

But nothing beats the grill. It is like grilling a porterhouse or t-bone since a strip steak is the largest portion of those cuts.

The technique for grilling steaks is simple. A rest to room temperature if you have time. Trim, then season to taste. Grill over high heat until done to your desired internal temperature. Now for the details.

👨‍🍳How to Grill a New York Strip Streak

Prepare your grill to cook strip steaks.

Any grill gas or charcoal grill should work; you just need to get it very hot.

Even a small grill will cook strip streaks, but it may take longer. Remember, we are cooking to a final internal temperature and not time.

Pick your New York strip steaks.

Pick well marbleized 1-inch thick strip steaks is a 10-12 ozs steak. Choose USDA prime or USDA choice grade beef only. Lesser grades will be disappointing.

A ¾ inch thick strip steak will work and can be excellent but be sure to watch the internal temperature closely, or you may overcook. If you want to grill a strip steak 1 ½ inches thick or more, you will need a different technique.

Preparing the New York strip steaks for the grill

Time the fat—you will not want to eat the fat, and when the fat melts over the grill's high heat, it will cause flair-ups and hot spots.

Rest to room temperature—even 15 minutes will help. This is very important with thicker steaks, and it will help you get to your desired internal temperature without overcooking the surface.

I don't oil the strip steaks. I can't detect a difference compared to oiling the grill's grates.

Season with salt and pepper. Another seasoning, like our All Purpose Seasoning - 7:2:1 and 7:2:2, can be used depending on your taste. But remember, salt will pull water out of the meat, and it will take about an hour to be reabsorbed. So any seasoning with salt should be applied one hour before cooking or immediately before cooking.

There is no need to tenderize a prime or choice grade strip steak, but you can use a marinade like The Best Steak Marinade, which has ingredients that will also tenderize.

Grilling your strip steaks.

Place the steaks on the preheated grill on cleaned and oil grates. Grill with the grill lid is preferred to close the lid since we want to cook at a high temperature, but if you can't, you can grill up to 1 inch thick steaks uncovered, but it is much harder to get your desired internal temperature.

Flip every 4-5 minutes, but I like to rotate the steaks by 90° halfway through grilling on each side to get those great-looking crossed grill marks.

⏰How Long to Grill

A 1-inch strip steak takes about 9-11 minutes over high heat to reach 140°-145° internal temperature, which is medium still with a little pink but firm.

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

You must have an instant-read meat thermometer to do cook steaks 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+

Approximate times give for planning only and will vary by thickness, grill temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.

🐄What are New York Strip Steaks

New York strip steaks are a cut of beef from the short loin from the area of the cow located behind the rib area with the tenderloin. Strip steaks come from the longissimus muscle that does very little work but a fair amount of fat that makes it tender.

New York strip steaks are commonly called Kansas City strip steaks, strip loin steaks, or just strip steaks. There are many other names. I will use the terms New York strip steaks or strip steaks.

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 may see a bone-in strip steak. This is like a porterhouse or t-bone steak without the filet part. It will cook the same as boneless strip steaks but may take a few minutes longer since the bone will absorb some heat.

The USDA grade of beef is essential to ensure a tender and juice strip steak. The more marbling, the higher the grade. Only buy prime or choice grade.

location of strip steak - Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license. — Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

🍽️Serving Suggestions

Let the grilled steaks rest off the heat for 5 to 10 minutes minimum before cutting. This allows fluid to reabsorb back into the meat cells and gives a more tender and moister steak.

Should I use steak sauce on strip steaks?

No, if you buy good quality meat, it is not needed.

Should I add compound butter at serving?

Yes, Blue Cheese and Garlic Compound Butter is great to supplement the flavor of your New York strip steak.

What side dishes to serve with grilled New York strip steaks?

I tend not to do grilled types due to differences in grill temperature needs and timing.

Potato salad
Chips
Easy Roasted Red Potatoes
Crispy Parmesan Baked Potatoes
Twice Baked Potatoes

Other vegetables like broccoli, asparagus, corn, or green beans are a simple way to round out your meal.

Microwave Corn on the Cob
Green Beans with Bacon
Baked Parmesan Asparagus
Parmesan Roasted Cauliflower

If you are quick and prepared, try our favorite grilled dessert, which uses high heat, Brown Sugar Cinnamon Glazed Grilled Pineapple.

What are good wines to serve with grilled New York strip steaks?

We will pair strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for a nice wine compliment.

❄️What to do with Leftovers

Leftover strip steak is wonderful served on a green salad. Or just reheat and serve as before.

To store leftover strip steak: Leftovers can be stored in an airtight container refrigerated for 3-4 days or frozen for 3-4 months.

📖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

The Best Steak Marinade

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

two NY strip steaks with seasoning on blue plate

If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature. But, as little as 15 minutes will help.

two trimmed strip steaks on a black board

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 forget. 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 use 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.

two grilled strip steaks on a blue plate

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 10 minutes before serving.

cut strip steak on a gray plate with potatoes and beans

📝Full Recipe

a strip steak with grill marks on a gray plate

How to Grill Strip Steak on a Gas Grill

From Dan Mikesell AKA DrDan

Learn to grill your New York strip steaks to perfection on your grill. The best juice and tender strip steaks are easy with this never-fail recipe that will serve you well for many years.

Tap to leave a Rating

4.36 from 134 votes

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings #/Adjust if desired 2

Ingredients

US Customary - Convert to Metric

▢ 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. But, as little as 15 minutes will help.
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 forget. 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 use olive oil here due to the low smoke point.
Place strip steaks 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.
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 10 minutes before serving.

See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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Recipe Notes

Pro Tips

Any grill should work; you need to get it very hot. Either gas or charcoal is fine.
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. Other seasonings and marinade are acceptable.
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 grilling but not in between.
Oil on the meat is 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, so your choice.
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.
Many more options and questions discussed in the recipe post.

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

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course : Grilled|Main Course

Cuisine : American

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