New York Strip is one of our favorite steaks to grill. Grill recipes for steak don’t get any easier than this! As with grilling filet mignon, less is more when grilling new york strip steaks. The best way to grill these kinds of steaks is over direct high heat. This method seals in the juices and cooks the steak quickly, not allowing the steak to dry out. Below are step by step instructions on how to grill a new york strip steak.
Grill Method: Direct grilling over high heat with the lid open.
Grilling Time: About 8 minutes total for a 1″ thick New York Strip steak.
Grilled New York Strip Steak
- 2 New York Strip Steaks
- Garlic Salt
- Fresh Ground Pepper
- Approximately 45 minute before you are ready to grill your New York strip steaks, take them out of the fridge and rub in some garlic salt and fresh ground pepper. Leave them on the counter to let them warm to room temperature.
- Preheat the grill on high for direct grilling.
- Clean your grill with a grill brush.
- Hold your hand about 2 inches above the grill and see if the temperature is right. For gas grilling steaks over high heat, you don't want to be able to hold your hand over the grill for more than 5 seconds. Don't try to be tough, you know when it is hot!
- Place the new york strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork!
- After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks.
- After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over. This is the only time you are going to flip the steaks (we told you this was easy).
- After another 2 minutes, rotate the New York strip steaks another 90 degrees.
- Now grill them for a final 2 minutes and they should be ready. Take the grilled steaks off the grill and let them rest for at least 5 minutes before serving. You can always stick them back on the grill for a few minutes if they aren't done enough.
Tips on Grilling Steaks: How to tell a Strip Steak is Done:
In our post on how to grill filet mignon, we discussed how to tell if the steaks were ready by pushing on the steaks. Again, we NEVER want to cut into our steaks or pierce the steaks in any way. This same technique applies to New York Strip steaks, but you can also tell if they are done another way. When you first picked up the raw steaks with tongs to place on the grill, they were pretty limp, right? When you grill a steak, the flesh gets firm. So a medium grilled thinner steak, like a strip or a ribeye should bend a little when picked up with tongs, but will be more firm than when raw. The more rigid the steak, the more well done! It will take a little practice, but you should be able to tell with this “rigid steak” test after observing a few times.
Serve your grilled new york strip steaks with some grilled vegetables or a nice baked potato and enjoy! Remember, some of your guests might not be red meat eaters. In that case, make sure you have some nice grilled chicken breasts to satisfy all of your guests.
Oh thank you so much! I was able to grill the most perfect steaks EVER! This made AMAZING steaks.
This method makes the best steaks I’ve ever made! Perfection!
David D says
Worked perfect for me too
R. C. says
That is the way you do it BUT I might add my sons like their a little more done So I go 2+3 Flip 2+3 done
Take fresh finely chopped Rosemary and add it to butter melt it until it’s all mixed and blended, Put a tablespoon on each of the steaks and You just made the best steaks in America!
R. C. says
My son’s like it more medium so I go 2+3 flip 2+3
And to make it even more better you take the leaves of three -four sprigs of fresh rosemary, finely chopped and add about 4 tablespoons of clarified or unsalted butter into sauce pan, melt it all together and after steaks are cooked add 1 TBS across top of each steak… Fantastic!
Tim D. says
These are great tips. However, the author buys into the myth that cooking at high heat “seals” in juices. There is absolutely no empirical evidence to support that statement. “America’s Test Kitchen” tested this hypothesis and found no discernable difference in moisture loss in meat whether it was caramelized or not. What cooking at high temperatures does is bring your meat to desired doneness faster. The shorter the time meat is on the grill, the greater the retained moisture. If this recipe does one thing well, it reminds cook to bring steaks to room temperature. This is particularly important for thick steaks. You’re less likely to cremate them in your attempt to cook them.
Budwiser pack says
Best steaks I’ve ever grilled! Tasted perfect!! Recipie was simple and easy.
I think Tim D. must be a scientist. Lol.
I always come back to Grilling Companion to check myself on all the different cuts of meat. This site never lets me down. . You can’t do them like this any other way.
Grilling Campanion will never let you down. Excellent tips. Everyone has their own preferences or little twists, but overall these guys know exactly how it needs to be done. Start with their methods and then add your own little refinements to taste. Excellent job Grilling Companion!