Grilled New York strip steak is quick to cook over high heat, with a delicious crust and a medium-rare center in just minutes. Follow the cooking times and temperatures for your preferred doneness.
This step-by-step recipe works on a gas grill or any grill, with adjustments for steak thickness and your preferred doneness.
⏱️ How Long to Grill New York Strip Steak
Cook 1-inch thick New York strip steaks over direct high heat at 500°F or higher on a gas grill or any grill.
- Medium-rare: 7–8 minutes to reach 135°F
- Medium: 9–10 minutes to reach 145°F
Always cook to final internal temperature using an instant-read thermometer.
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Featured Comment from Leslie :
⭐⭐⭐⭐⭐"We followed your directions exactly and turned out delicious!"
🥩 TL;DR — Recipe Summary
- What it is: Grilled New York strip steak cooked over high heat for a delicious crust and a medium-rare center or your preferred doneness.
- Why you’ll love it: Fast cooking, simple seasoning, and reliable results in just minutes.
- How to make it: Grill strip steaks over direct high heat at 500°F or higher, using the cooking time as a guide and an instant-read thermometer for doneness.
🥩 Ingredients
🥩 Strip Steak Selection
Start with high-quality strip steaks—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 1½ inches thick is ideal (1 inch = ~10–12 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: ¾-inch cuts work but cook fast—watch your temps closely
🧂 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
- Marinade: My Easy Steak Marinade is a great addition if you have time.
- Timing matters: Salt an hour ahead or just before grilling—never in between
👨🍳 Quick Overview: How to Grill New York Strip Steak
1. Prep
Let the steaks rest at room temperature for 30 minutes before cooking. Trim excess edge fat and season to taste.
🧂 Seasoning Tip: Salt and pepper are plenty. I like some garlic or try a dry rub or Montreal seasoning.
2. Preheat
Fully preheat the grill to 500°F or higher for a good sear and fast cooking. Clean and oil the grates before you start.
3. Grill
Cook over direct heat, flipping halfway through and rotating for grill marks. Remove 3°–5° before your final temperature.
🌡️ Pro Tips: Use an instant-read thermometer to remove the steaks, accounting for residual cooking during the rest.
4. Rest
Let the steak rest 5–10 minutes to finish cooking and allow the juices to redistribute.
⏲️ Pro Tip: Cutting too soon lets the juices run out—always give it a full rest for the best results.
👇 For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
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⏰ New York Strip Steak Grill Time
A 1-inch thick strip steak cooks about 7–8 minutes over high heat for medium-rare (135°F). But always go by internal temperature, not just time.
Pull temps account for 3°–5° carryover cooking during the rest.
Approximate Grilling Times for Doneness
- Rare: 125°–130° (pull at 120°–125°), about 6–7 minutes — cold red center. Rare is tricky—so only cook the first side for 3–4 minutes and watch closely, checking temperature early.
- Medium-rare (recommended): 130°–135° (pull at 125°–130°), about 7–8 minutes — warm red center.
- Medium: 140°–150° (pull at 135°–145°), about 9–11 minutes — pink and firm.
- Medium-well: 150°–155° (pull at 145°–150°), about 12–14 minutes — slight pink center.
- Well-done: 160°+ (pull 5° early), 14+ minutes — brown and firm. Not recommended.
🌡️ Temperature Pro Tip: Final temperature = doneness. Pull temp = 3°–5° below. Carryover = the free finish while resting.
What Affects Grill Time
This high-temperature direct-heat method works best for boneless strip steaks ¾ to 1½ inches thick, but thickness and bone will affect cooking time.
- Thinner steaks may cook 1–2 minutes faster.
- Thicker steaks take longer to cook and may overcook on the surface before the center reaches your preferred temperature.
- Bone-in strip steaks usually take slightly longer to cook.
- Refrigerator-cold steaks will take longer to cook.
An instant-read thermometer easily handles all these variables and is the best way to cook strip steak to your preferred doneness.
Sear and Move
For steaks about 1½ inches or thicker, or still refrigerator-cold, try the sear-and-move method to avoid overcooking the surface.
- Preheat the grill on high, then turn off the burners on one side to create an indirect-heat zone.
- Sear over direct high heat until you have the crust you want, then move the steaks to the indirect side.
- Close the lid and finish cooking to your preferred internal temperature using an instant-read thermometer.
🍽️ Serving Suggestions
Top your steak with a pat of butter—or go big with my blue cheese compound butter.
Serve grilled New York strip steak with a garden salad or grilled vegetables: Grilled Mixed Vegetables, Grilled Baby Potatoes, Grilled Carrots, or Grilled Corn on the Cob.
❄️ Storage and Leftovers
Leftover strip steak can be stored in the refrigerator for 3–4 days or frozen in an airtight container for up to 3–4 months.
To reheat, warm gently in a skillet with a bit of butter or broth until just heated through. Avoid overcooking, which can dry out the steak.
❓ FAQs
No need—there’s enough fat in the meat. Oil the grates, not the steak.
Yes. Keep the lid closed while cooking so the grill holds its heat and cooks the steak more evenly. Leave it open only for very thin steaks.
📖The Recipe Card
Grilled New York Strip Steak
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 possible—15 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 500°F or higher. Clean and oil the grates well. Avoid olive oil—it has a low smoke point.
Grill the strip steaks
- Place the steaks over direct high heat and close the lid. Flip about halfway through cooking. For crossed grill marks, rotate the steaks 90° halfway through each side.
- Grill until the internal temperature is 3°–5° below your final target. Never cook by time only—always cook to a target internal temperature using an instant-read thermometer..
Rest before serving
- Let the steaks rest for 5–10 minutes before slicing. Carryover cooking will finish the steak and allow the juices to redistribute.
Recipe Notes
Pro Tips
Works on gas, charcoal, or pellet grills. Stick to 1-inch thick steaks if possible. ¾-inch steaks cook fast and are easy to overdo. Up to 1½ inches thick can be used, but the thicker they are, the harder and longer it takes. Salt 1 hour before or just before grilling—not in between. Use the seasoning you wish. We use our All-Purpose Seasoning, but Montreal and other mixes or rubs are fine. Always use a thermometer. Guessing is how you ruin good steak. Times are just planning tools—cook to temp, not the clock.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.
Mary Manello says
I’d love your opinion on this: it may have come from Alton Brown, but to get the most tender steak, I’ve always covered my steaks in kosher salt for about 45 minutes, then thoroughly rinse and paper towel dry (completely pressing & removing all the water). Then, I season with black pepper, garlic powder and onion powder, wrap well and hold in refrigerator until about an hour before grilling. Here’s my dilemma— I haven’t grilled in years due to the grill breaking and now we finally have a new one (gas). WILL MY OLD METHOD STILL WORK? I’ll be using your cooking guide tomorrow! Please reply when you can and God bless you!!
Dan Mikesell AKA DrDan says
Hi Mary,
Welcome to the blog.
There are many ways to get great results. I would at least try what you were happy with before, it is an acceptable technique I have seen before, although I already had my method for years, and saw no reason to change. It is esentually a dry brine with has become more popular in recent years.
Hope that helps
Dan
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!