Step by step photo tutorial of how to grill a strip steak with this never-fail easy method. You are just a few minute away from being a “grill master”.
This post that has 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.
First, let’s discuss buying the beef. Simple… just buy USDA choice. Look for a nicely trimmed well-marbled piece. USDA Prime is way expensive, and USDA Select is a big step down usually. The grade of beef is critical to the outcome.
Now let’s talk thickness. The “experts” want 1 1/2 inch, but that is a pound and a half of cow. I like one inch thick but this works up to 1 1/2 inch thick.
Rating
Always a solid five.
Notes:
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.
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… that is good. So salt at the start of the rest to room temperature or just before hitting the grill but not between.
Oil: 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.
Steak sauce: you are not seriously considering this.
Related 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
If possible rest the steaks at room temperature for about 1 hour allowing the steaks to come to room temperature. 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 a coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic
Trim the beef of extra fat to prevent “flair ups” that will burn your steak.
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.
In five minutes flip the meat. If you want crossed grill marks, you should rotate the meat 90 degrees at about 2 1/2 minutes. Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare and 5 minutes for medium. Your timing will vary a little so as always, check the internal temperature. Also, your temperature will rise a few degrees during the post cooking rest so cook to 3-4 degrees less.
Allow to rest for 10 minutes before serving. Lightly tent with foil.
| Servings | Prep Time |
| 2 | 10 minutes |
| Cook Time |
| 10 minutes |
|
|
| Step by step photo tutorial of how to grill a strip steak with this never-fail easy method. You are just a few minute away from being a "grill master".
|
- 2 strip steaks 12 oz trimmed well
- Coarse Salt and Pepper OR 7:2:2
- If possible, rest the steaks at room temperature for about 1 hour allowing the steaks to come to room temperature. 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 a coarse salt and pepper. I used my 7:2:2 which is kosher salt:pepper:garlic
- Trim the beef of extra fat to prevent "flair ups" that will burn your steak.
- Preheat your grill to as hot as it will go. Clean and oil well. Do not just olive oil here due to low smoke point. Place on the grill over direct heat.
- In five minutes flip the meat. If you want crossed grill marks, you should rotate the meat 90 degrees at about 2 1/2 minutes. Grill for approximately three additional minutes for rare, about four minutes for medium-rare and 5 minutes for medium. Your timing will vary a little so as always, check the internal temperature. Also, your temperature will rise a few degrees during the post cooking rest so cook to 3-4 degrees less.
- Allow to rest for 10 minutes before serving. Lightly tent with foil.
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. Seasoning: To your taste with salt and pepper but we like garlic so my 7:2:2 seasoning is perfect here. Timing of the Salt: Salt will pull the water out of meat but in 45 to 60 minutes the salt and water will reabsorb... that is good. So salt at the start of the rest to room temperature or just before hitting the grill but not between. Oil: 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. Steak sauce: you are not seriously considering this.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
Dec 24, 2016
Related Posts:
Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
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
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.
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
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!
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.
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
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