Grilling a New York strip steak on a gas grill is simple—starting with a hot grill, a good cut, and a few smart steps to perfect doneness. This quick guide will walk you through it, with reliable times, temperatures, and pro tips along the way.
⏱️ How Long to Grill New York Strip Steak
Grill 1-inch New York strip steaks over direct heat of 500 °F or higher for 7–8 min total to reach 135 °F for medium-rare.
For medium, grill 9–10 min total to 145 °F, always checking with an instant-read thermometer.
Jump To (scroll for more)
- 👍 Why You’ll Love This Recipe
- 🥩 Ingredients
- 👨🍳 Quick Overview: How to Cook New York Strip Steaks on the Grill
- ⏰ How Long to Grill New York Strip Steaks (Time & Doneness Guide)
- 🔥 Pro Tips for Grilling New York Strip Steaks
- 🍽️ Serving Suggestions
- 🥩 Other Steak Recipes to Try
- ❄️ What to Do with Leftovers
- ❓ FAQs
- 📖The Recipe Card
Featured Comment from Leslie :
⭐⭐⭐⭐⭐"We followed your directions exactly and turned out delicious!"
👍 Why You’ll Love This Recipe
- Simple method: A proven approach anyone can follow, even first-timers.
- Juicy and reliable: Avoid dry steak with a few smart steps.
- Fast: On the table in under 30 minutes, cooked right on your BBQ grill—gas or otherwise.
- Grilled flavor: Get classic sear and light smoky taste without fuss.
- Steakhouse taste, backyard easy: Bold flavor, straightforward cooking, no reservation needed.
🥩 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
- Timing matters: Salt an hour ahead or just before grilling—never in between
👨🍳 Quick Overview: How to Cook New York Strip Steaks on the Grill
1. Prep
Let rest at room temp for 30 minutes. Trim edge fat and season to taste.
🧂 Seasoning Tip: Salt and pepper are plenty; add garlic or rub if you like.
2. Preheat
Fully preheat the grill to 500°F or higher for great sear and fast cooking. Clean and oil grates before you start.
3. Grill
Cook over direct heat, flip every 5 minutes, rotate for marks, stop 3°–5° before final temp.
🌡️ 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 lock in juices.
⏲️ 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.
⏰ How Long to Grill New York Strip Steaks (Time & Doneness Guide)
A 1-inch thick strip steak takes about 7–8 minutes over high heat to reach 135°F for medium-rare. 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. It’s hard to get right, so only grill the first side for 3–4 minutes and watch closely.
- 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.
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🔥 Pro Tips for Grilling New York Strip Steaks
- Trim the edge fat: Helps prevent flare-ups and uneven cooking.
- Watch thickness: Steaks over 1½ inches cook best with a reverse sear.
- Clean and oil the grates: Prevents sticking and gives great grill marks.
- Preheat fully: Surface temperature should reach 500°F or higher before grilling.
🍽️ Serving Suggestions
Top your steak with a pat of butter—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 Noir—bold reds that match the richness of the meat.
🥩 Other Steak Recipes to Try
Looking for more easy, reliable steak recipes? Try one of these:
❄️ What to Do with 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—just enough to take the chill off without drying it out. Or slice it cold for salads, wraps, or sandwiches.
❓ FAQs
Resting before helps it cook more evenly. Resting after lets the juices redistribute and carryover heat finish the job.
No need—there’s enough fat in the meat. Oil the grates, not the steak.
Yes—keep the lid closed while grilling. It traps the heat, locks in smoky BBQ flavor, and cooks the steak faster and more evenly. Leave the lid open only for very thin cuts.
Both work great. Gas is convenient and consistent, while charcoal gives you more smoky BBQ flavor. Use whichever you prefer—this method works with either.
📖The Recipe Card
How to Grill a New York Strip Steak on a Gas Grill
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 steaks on the grill over direct heat. Close the lid. Flip every 5 minutes. For crossed grill marks, rotate the steak 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 the juices will reabsorb for better flavor.
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 ribs are fine.
- Always use a thermometer. Guessing is how you ruin good steak.
- Times are just planning tools—cook to temp, not the clock.
- For more tips, variations, and serving ideas, see the full recipe post.
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.
Christina says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
___123___How to Grill a Strip Steak on a Gas Grill | 101 Cooking For Two___123___
Lara says
I've used your method in the past and it makes for a delicious steak. Yummy!
Ken b says
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 says
Great meal!
Thanks for your time.
Bryce says
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 says
It is there but I will redo the wording that could be better.
Thanks for the note.
Dan
Craig Codding says
-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 says
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 says
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 says
Do you close the grill lid?
DrDan says
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 says
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 says
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 says
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 says
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 says
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 says
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