Incredibly tender and juicy, Grilled New York Strip Steaks are easy with this recipe we have used hundreds of times for decades. Learn field-tested tips for grilling strip steaks on your gas grill perfectly every time.
🐄Ingredients
New York Strip Steaks—about 1 inch thick, choice or prime grade
Seasoning—salt, black pepper, garlic powder like All-purpose seasoning-7:2:2
Optional seasoning—marinades, dry rubs, thyme, rosemary, or other herbs and spices
TABLE OF CONTENTS
Featured Comment from Leslie:
"5 stars. We followed your directions exactly and turned out delicious!"
The technique for grilling steaks is simple. Rest at room temperature if you have time. Trim, then season to taste. Grill over high heat until done to your desired internal temperature. Just follow the easy step-by-step photo instructions.
👨🍳How to Grill a New York Strip Streak—Step by Step
1. If possible, rest the steaks at room temperature for about 1 hour, allowing them to come to room temperature. But as little as 15 minutes will help.
2. Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
3. Applying salt and pepper at the start of the resting period is best. Just before starting to grill, it 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.
4. Preheat your grill to high heat. Clean and oil grill grates well. Do not use olive oil here due to the low smoke point.
5. Place on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, rotate the meat 90 degrees after the first 2 ½ minutes. Flip at 5 minutes.
6. 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.
7. 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.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How Long to Grill NY Strip Steaks
A 1-inch strip steak takes about 7- minutes over high heat to reach 135° internal temperature, which is a medium-rare steak.
- Rare (cold red center—125°-130°) will take about 6-7 minutes—hard to get right.
- Medium-rare (warm red center—130°-135°) will take about 7-8 minutes.
- Medium (pink and firm—140°-150°) will take about 9-11 minutes.
- Medium-well (minimal pink—150°-155°) will take about 12-14 minutes.
- Well-done (firm and brown—160°+) will take 14+ minutes—not recommended.
Like most cooking, there are many variables. The size, thickness, and beginning steak temperature of the beef steak. In addition, the exact grill temp and your desired final temperature.
You must use an instant-read meat thermometer to cook steaks correctly. Estimated times are provided for planning only. Always cook to a target internal temperature, never by time.
Tips to make it right every time
- Any gas or charcoal grill should work; you must get it very hot.
- Pick well-marbled, 1-inch thick strip steaks, which will be 10-12 oz. Choose USDA prime or USDA choice grade beef only. Lesser grades will be disappointing.
- A ¾ inch thick strip steak will cook nicely and be excellent, but watch the internal temp closely, or you may overcook. If you want to grill a strip steak over 1 ½ inches thick, you will be better off with a reverse sear method of grilling.
- Trim the fat—you will not want to eat it, and when it melts with the grill's high heat, it will cause flare-ups, hot spots, and burning.
- Rest at room temperature before cooking—even 15 minutes will help, but over 30 minutes is better. This is very important with thicker steaks, and it will help you get to your desired internal temperature without overcooking the surface.
- Rest for 10 minutes after cooking to allow the fluid that escaped the cells during cooking to absorb back into the meat cells for the best moist and tender steaks.
Seasoning
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 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. Dry rubs are options, like a cowboy coffee rub or Chipotle dry rub.
Beef Steak Recipes
Try Pan Seared Oven Roasted Strip Steak or a delicious Seared and Baked Filet Mignon to cook your NY strip steaks inside. Or stay outside with a Grilled Filet Mignon, Grilled Ribeye, Grilled Top Sirloin, or a Grilled T-bone Steak.
🍽️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.
While I don't suggest steak sauces, some blue cheese compound butter is a great addition. Serve with potato side dishes like Roasted Red Potatoes, Parmesan Baked Potatoes, or Twice Baked Potatoes.
While grilled steak goes with almost anything you wish, a fresh garden salad is a good start. Try some grilled vegetables like Grilled Mixed Vegetables, Grilled Baby Potatoes, Grilled Carrots, or Grilled Corn on the Cob.
If you are quick and prepared, try our favorite grilled dessert, which uses high heat, Brown Sugar Cinnamon Glazed Grilled Pineapple.
❄️What to do with leftovers
Leftover strip steak is wonderful served on a green salad. Or reheated and served 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.
❓FAQs
We will pair strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.
🐄About Strip Steaks
Strip steaks are cut from the longissimus muscle—commonly called the striploin, so they are frequently called striploin steaks, but other common names are Kansas City strip steak or the most popular name of New York strip steak.
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 juicy strip steak—the more marbling, the higher the grade. Only buy prime or choice grade.
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📖 Recipe
Grilled New York Strip Steaks
Ingredients
- 2 strip steaks - 10-12 oz trimmed well. 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 them 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.
- Applying salt and pepper at the start of the resting period is best. Just before starting to grill, it 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 high heat. Clean and oil grill grates well. Do not use olive oil here due to the low smoke point.
- Place on the grill grate over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, 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.
Your Own Private Notes
Recipe Notes
Pro Tips
- Either a gas or charcoal grill is fine.
- I suggest about 1-inch thick steaks here. 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 the 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.
- You need to use an instant-read thermometer to cook beef steak correctly.
- 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
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Originally Published February 8, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Theresa
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
Cooked up perfect, thanks for the tips!
Christina
I have bones on tge tops of my strips. I assume a little longer on the cook time? Or should I trim them off?
Dan Mikesell AKA DrDan
Hi Christina,
Welcome to the blog.
A "bone-in" strip steak will take a few minutes longer. No need to remove the bone, just cook to the final internal temperature you want.
Some people like the bone there and feel it adds some flavor. I don't really think it does but it doesn't hurt, just a minor adjustment in cooking time.
Dan
Leslie
We followed your directions exactly and turned out delicious! I made an herbal butter to dip on the side and paired nicely. We also grilled brussel sprouts to go with the steak.
Dan Mikesell AKA DrDan
Hi Leslie,
Welcome to the blog.
This is our go to recipe for small dinners with company. We always do the blue cheese butter and frequently marinade.
Glad you enjoyed it.
Thanks for the note and rating.
Dan
Lester Hackman
Good Eve,
Preparing two strips tonight, Labor Day,
looking forward to them using your recipe!
I bought a whole strip, had the butcher cut steaks from half and kept the rest to do as a
Roast, like I do for prime rib.
I’d like a recipe for that!
Thanks!
ps: I’ll write a post when tonight’s strips done!
DrDan
Hi Lester,
Welcome to the blog.
I think you will find this recipe very solid. Enjoy.
About the loin roast. It will basically cook like a prime rib/rib-eye roast. I do have a recipe for a smaller ribeye rib roast.https://www.101cookingfortwo.com/smaller-rib-eye-roast/ if you want to see how I would do it. But if you have done prime rib, you should be good.
Dan
BobR
5 Stars! We picked up hand cut Strip Steaks from the butcher in town and didn't want to screw it up! Your instructions were spot on, they were cooked to perfection! Thanks!
Ted
Love the tutorials but you and almost never mention whether to leave the gas grill up or down during the process. Is it leave it up unless otherwise mentioned ?
/Ted
DrDan
Closed. General rule: Less than 1/2 inch (fish) is open. 1/2-1 inch can be open but it is much harder control and over 1 inch is always closed. So always assume closed unless otherwise stated. It is open in the photos just to get the photos.
I have it covered in the grill temperature post and I never think of it. I think tonight I will work on adding it to the most popular grilling posts. I'm in the progress of rewriting the entire blog and have about 120 of 600 done. I will check the 120 and add and then try to remember as I go forward. A lot of people ask anymore.
Andrey Golubsah
___123___How to Grill a Strip Steak on a Gas Grill | 101 Cooking For Two___123___
Lara
I've used your method in the past and it makes for a delicious steak. Yummy!
Ken b
Just tried cooking it your way, looks great.
We update after I eat, sorry got to run have a great looking steak waiting on me..""?
Ken b
Great meal!
Thanks for your time.
Bryce
The only thing you forget in your tutorial, unless I missed it, is that you need to turn your steak after the 5 minutes of grilling and go 1 minute less. Yes I like to rotate my steak too for cross action and best cooking thoroughly.
DrDan
It is there but I will redo the wording that could be better.
Thanks for the note.
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
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
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.
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!
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
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.
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