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.
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
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 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
3. Grilling: Sear one side for 5 minutes, flip, and continue flipping every 5 minutes until you reach your target internal temperature.
🌡️Pro Tips: Use an instant-read thermometer—guesswork ruins steak.
4. Rest: Let the steak rest for 5 to 10 minutes before serving.
⏲️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.
🍽️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
Place the steak on the grill at an angle. Halfway through grilling each side, rotate 90°.
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.
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.
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.
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
Grilled New York Strip Steak (Juicy & Foolproof)
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
- 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.
- Trim the steaks of extra fat to prevent "flare-ups" that will burn your steak.
- 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.
- 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. Flip every 5 minutes. If you want crossed grill marks, rotate the meat 90 degrees after the first 2½ minutes.
- 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.
- 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.
Recipe Notes
Pro Tips
- Use a gas, pellet, or charcoal grill.
- 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.
- 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.
- 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.
- You must use an instant-read thermometer to cook a beef steak correctly.
- Cooking times are provided as general meal planning guidelines, not as exact cooking instructions. Do not cook by time.
- Many more options and questions are discussed in the 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