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🏠Home » Recipes » 101's Best Recipes

How to Grill a New York Strip Steak (Beginner-Friendly & Juicy Every Time)

Updated: May 28, 2025 · Published: Jun 2, 2024 by Dan Mikesell AKA DrDan · 30 Comments

Jump to Recipe
Time: 20 minutes mins

Grilling a New York strip steak isn’t hard—if you know the basics. This simple guide walks you through the steps with clear instructions and just a little know-how. No marinade or fancy tools needed. With a good steak, a hot gas grill, and a few smart tips, you’ll get juicy, flavorful results every time.

Strip steak with grill marks with potatoes on a light gray plate.
Jump To (scroll for more)
  • 👍 Why You’ll Love This Recipe
  • 👨‍🍳How to Grill New York Strip Steaks on the Gas Grill (condensed)
  • 😊Picking the right strip steak
  • ⏰How Long to Grill NY Strip Steaks
  • 👍Seasoning strip steaks
  • 😊Other steak recipes to try
  • 🍽️Serving Suggestions
  • ❄️What to do with leftovers
  • ❓FAQs
  • 📖The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment from Leslie :
"We followed your directions exactly and turned out delicious!"
⭐⭐⭐⭐⭐

👍 Why You’ll Love This Recipe

  • Beginner-friendly: No marinade, no gimmicks—just solid technique and flavor.
  • Quick and easy: From fridge to grill to plate in under 30 minutes.
  • Reliable results: Juicy, tender steak every time with a few smart steps.
  • Works on any grill: Gas or charcoal—this method adapts easily.
  • Crowd-pleaser: Great for weeknights or special dinners—steakhouse taste without the price.

👨‍🍳How to Grill New York Strip Steaks on the Gas Grill (condensed)

1. Prep Your Steaks: Let them rest at room temperature, trim the fat rim, and season to taste.

seasoning strip steaks on a black board

🧂Seasoning Tip—Just salt and black pepper, but I like to add garlic powder. Or try another seasoning, dry rubs, or marinades

2. Preheat the Grill: A fully preheated grill gives great sear and fast cooking

Cleaning grill grates.

3. Grilling: Sear one side for 5 minutes, flip, and continue flipping every 5 minutes until you reach your target internal temperature.

placing strip steak on the grill grate

🌡️Pro Tips: Use an instant-read thermometer—guesswork ruins steak.

4. Rest: Let the steak rest for 5 to 10 minutes before serving.

tenting strip steaks on a blue plate with foil

⏲️Pro Tip: Resting helps carryover cooking finish the job and locks in juices.

Detailed step-by-step instructions are in the recipe card below.

😊Picking the right strip steak

The most common types of strip loin steaks are New York strip (boneless, well-trimmed) and Kansas City strip (bone-in and usually thicker, with more edge fat). Both are delicious, but the New York strip is more common and easier for beginners to work with.

For the best results:

  • Look for good marbling and steaks about 1 to 1½ inches thick (1-inch is typically 10–12 oz).
  • Stick with USDA Choice or Prime. Lower grades will save a buck but cost you in flavor and tenderness.
  • A ¾-inch steak can work, but it cooks fast—watch your temps closely or you’ll overshoot.
  • If your steak is thicker than 1½ inches, try the reverse sear method instead of direct grilling.

Bone-in strip steaks (Kansas City style) will cook similarly to boneless, but take a few extra minutes—bones absorb heat and slow things down a bit.

🔪Pro Tip: Trim the fatty edge. You won’t want to eat it; it’ll just cause flare-ups, hot spots, and charring when it melts and hits the hot grill.

⏰How Long to Grill NY Strip Steaks

A 1-inch strip steak takes about 7-8 minutes over high heat to reach 135° internal temperature, which is medium-rare.

Doneness and estimated grilling time.

The temperature ranges are the final temperature. The estimated times are to the pull temperature, which is 3-5° lower. Times are estimates for planning only. Always check early!

  • Rare (cold red center—125°-130°): Pull the steaks at 120°-125° in about 6-7 minutes. It's hard to get right, so only grill the first side for 3-4 minutes and watch closely.
  • Medium-rare (warm red center—130°-135°): Pull the steaks at 125°-130° in about 7-8 minutes. RECOMMENDED
  • Medium (pink and firm—140°-150°): Pull the steaks at 135°-145° in about 9-11 minutes.
  • Medium-well (minimal pink—150°-155°): Pull the steaks at 145°-150° in about 12-14 minutes.
  • Well-done (firm and brown—160°+): Pull the steaks at 5° less than your desired temperature in 14+ minutes. NOT RECOMMENDED

🌡️Temperature Pro Tip: Important definitions
・Final internal temperature is your final doneness temperature.
・Carryover cooking is cooking after removal from the heat. It is usually about 3° to 5° but higher for thicker steaks and steaks cooked at higher temperatures.
・Pull temperature is the temperature to remove the steak from the heat. It is your desired final temperature minus your anticipated carryover cooking.

Like most cooking, there are many variables, including the beef steak's size and thickness, the starting steak temperature, the exact grill temperature, and the desired final temperature.

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👍Seasoning strip steaks

Seasoning with salt and pepper is enough, but I like our All Purpose Seasoning (7:2:1 and 7:2:2), which also has garlic. You can use other seasoning mixes, like Montreal seasoning, or add different herbs and spices, like thyme and rosemary.

👨‍🍳Pro Tip: Salt pulls water out of the meat, reabsorbing it takes about an hour. Any seasoning with salt should be applied one hour before or immediately before cooking.

Marinades can add wonderful flavors. Try our easy steak marinade, which has ingredients that will also tenderize. Dry rubs, like a coffee steak rub or Chipotle dry rub, are also options.

😊Other steak recipes to try

Try these other quick and easy beef steak recipes: Seared and baked Strip Steaks or a delicious Seared and Baked Filet Mignon. You can also stay on the grill with Grilled Filet, Grilled Ribeye, Grilled Top Sirloin, or Grilled T-bone Steak.

cut strip steak on a gray plate with potatoes and beans.

🍽️Serving Suggestions

Top with a pat of butter or try my blue cheese compound butter. Serve with potato side dishes like Roasted Small 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 grilled vegetables like Grilled Mixed Vegetables, Grilled Baby Potatoes, Grilled Carrots, or Grilled Corn on the Cob.

For wine, we will pair strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir, which are excellent wine complements.

❄️What to do with leftovers

To store leftover strip steak, refrigerate it for 3-4 days or freeze it in an airtight container for 3-4 months.

Leftover strip steak is wonderful served on a green salad. Or warm gently in a skillet with a touch of butter or broth

❓FAQs

How to get those nice crossed grill marks?

Place the steak on the grill at an angle. Halfway through grilling each side, rotate 90°.

Why rest a strip steak before and after cooking?

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 reach your desired internal temperature without overcooking the surface.

Rest for 5-10 minutes after cooking to allow the fluid that escaped the cells during cooking to absorb back into the meat cells, resulting in the best moist and tender steaks. It also allows for carryover cooking to bring your steak to the final temperture.

Should I use oil on the steaks?

It is traditional to oil steaks before grilling. I have tested both side-by-side and found no difference if the meat is well marbled. So, do it if you like. I do suggest oiling the grill grates.

Should you close the grill hood when grilling?

Closing the grill hood gives you more control. Generally, grilling something less than ½ inch thick can be open. Between ½ and 1 inch can be open, but it is better closed. Over 1 inch thick should always be closed.

Should I use a gas or charcoal grill?

Either will cook strip steaks perfectly. The usual temperature control issue with charcoal grills is moot since we cook with high heat.

Gas grills are convenient, easy to start and stop grilling, and have quick and easy temperature control.

Charcoal grills can add a smoky flavor but require more work to start and clean up. They may also have temperature control issues, which is important with other recipes.

📖The Recipe Card with Step-by-Step Instructions

A strip steak with grill marks on a gray plate.

Grilled New York Strip Steak (Juicy & Foolproof)

4.75 from 4 votes
From Dan Mikesell AKA DrDan
Learn the simple way to grill a perfect New York strip steak—crispy outside, juicy inside, and no guesswork. Perfect for beginners.
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings #/Adjustable :2
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 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
 

  • If possible, rest the steaks at room temperature for 30 minutes, allowing them to come to room temperature. But as little as 15 minutes will help.
    two NY strip steaks with seasoning on blue plate
  • Trim the steaks of extra fat to prevent "flare-ups" that will burn your steak.
    two trimmed strip steaks on a black board
  • Just before cooking, season with coarse salt and pepper. I used my 7:2:2, which is kosher salt:pepper: garlic. You can also use other seasonings, dry rubs, or marinades.
    seasoning strip steaks on a black board
  • Preheat your grill to high heat. Clean and oil grill grates well. Do not use olive oil here due to the low smoke point.
    clean and oil grill crates
  • Place on the grill grate over direct heat. Closed lid. Flip every 5 minutes. If you want crossed grill marks, rotate the meat 90 degrees after the first 2½ minutes.
    placing strip steak on the grill grate
  • The total grill time will vary by thickness and the grill. Pull off the grill when it is 3° to 5° below your desired final temperature. Never cook by time only—always cook to a target internal temperature.
    two grilled strip steaks on a blue plate
  • Rest for 5 to 10 minutes to allow for carry-over cooking, which raises the temperature to the final temperature and allows the juices to be absorbed.
    tenting strip steaks on a blue plate with foil

Recipe Notes

Pro Tips

  1. Use a gas, pellet, or charcoal grill.
  2. I suggest about 1-inch thick steaks here. ¾ inch thick will cook faster and is easy to overcook, so be careful. You may also use this method for 1½ inch thick strip steaks.
  3. Seasoning: Season to your taste with salt and pepper. We like garlic, so my 7:2:2 seasoning is perfect here. Other seasonings and marinades are acceptable.
  4. 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 at room temperature or just before grilling, but not in between.
  5. You must use an instant-read thermometer to cook a beef steak correctly.
  6. Cooking times are provided as general meal planning guidelines, not as exact cooking instructions. Do not cook by time.
  7. Many more options and questions are discussed in the recipe post.
 

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 317.5 kcal (16%)Protein : 29.2 g (58%)Fat : 21.3 g (33%)Saturated Fat : 8.6 g (43%)Cholesterol : 113.4 mg (38%)Sodium : 364.4 mg (15%)Potassium : 443.7 mg (13%)Calcium : 32.8 mg (3%)Iron : 2.1 mg (12%)

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

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  1. Christina says

    October 15, 2020 at 9:46 am

    I have bones on tge tops of my strips. I assume a little longer on the cook time? Or should I trim them off?

    Reply
    • Dan Mikesell AKA DrDan says

      October 15, 2020 at 10:59 am

      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

  2. Leslie says

    May 26, 2019 at 9:01 pm

    5 stars
    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.

    Reply
    • Dan Mikesell AKA DrDan says

      May 30, 2019 at 9:04 pm

      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

  3. Lester Hackman says

    September 03, 2018 at 6:02 pm

    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!

    Reply
    • DrDan says

      September 03, 2018 at 6:13 pm

      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

  4. BobR says

    August 12, 2018 at 7:00 pm

    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!

    Reply
  5. Ted says

    June 15, 2018 at 4:25 pm

    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

    Reply
    • DrDan says

      June 15, 2018 at 4:34 pm

      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.

  6. Andrey Golubsah says

    June 10, 2018 at 1:07 am

    ___123___How to Grill a Strip Steak on a Gas Grill | 101 Cooking For Two___123___

    Reply
  7. Lara says

    June 08, 2018 at 8:58 pm

    I've used your method in the past and it makes for a delicious steak. Yummy!

    Reply
  8. Ken b says

    May 28, 2018 at 6:28 pm

    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..""?

    Reply
    • Ken b says

      May 28, 2018 at 7:10 pm

      Great meal!
      Thanks for your time.

  9. Bryce says

    November 29, 2017 at 8:17 pm

    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.

    Reply
    • DrDan says

      November 29, 2017 at 8:20 pm

      It is there but I will redo the wording that could be better.

      Thanks for the note.

      Dan

  10. Craig Codding says

    September 11, 2017 at 1:10 am

    -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

    Reply
  11. Jeff says

    September 08, 2017 at 2:31 pm

    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

    Reply
    • DrDan says

      September 08, 2017 at 2:49 pm

      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

  12. Linda says

    August 13, 2017 at 7:31 pm

    Do you close the grill lid?

    Reply
    • DrDan says

      August 13, 2017 at 8:16 pm

      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.

  13. Capt. Jack says

    July 15, 2017 at 10:25 pm

    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!

    Reply
  14. Lara says

    February 13, 2016 at 7:38 am

    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.

    Reply
    • DrDan says

      February 13, 2016 at 9:15 am

      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

  15. Chris says

    February 12, 2016 at 8:38 pm

    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.

    Reply
  16. Leslie says

    February 08, 2016 at 11:09 pm

    5 stars
    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?

    Reply
    • DrDan says

      February 11, 2016 at 11:40 am

      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

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