Direct high heat on the grill creates the perfect crust for a New York strip steak. If you want to know how to cook a new york strip on the grill like a pro, you have come to the right place. This guide will walk you through every step, from picking the right steak to resting it before serving.
Grilling a New York strip is not complicated. It just requires a little attention to heat and timing. Follow these steps, and you will get a steak that is crusty on the outside and juicy on the inside.
How To Cook A New York Strip On The Grill
This section covers the entire process. You will learn about choosing the steak, preparing it, grilling it, and serving it. Each part is broken down into simple steps.
Choosing The Right New York Strip Steak
Start with a good steak. Look for a New York strip that is about 1 to 1.5 inches thick. Thinner steaks cook too fast and can dry out. Thicker steaks are easier to manage.
Check the marbling. You want small white streaks of fat running through the meat. This fat melts as it cooks, making the steak tender and flavorful. A well-marbled steak is your best bet.
Choose steaks with a bright red color. Avoid any that look brown or have a slimy feel. Freshness matters for the best taste.
Prepping The Steak Before Grilling
Take the steak out of the fridge about 30 to 40 minutes before you grill. Let it come to room temperature. This helps it cook evenly all the way through.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. A dry surface will brown better on the grill.
Season generously with kosher salt and black pepper. Do not be shy. Most of the salt will stay on the surface and not all of it will penetrate the meat. You can add other seasonings like garlic powder or onion powder, but salt and pepper are enough for a classic taste.
Setting Up Your Grill For High Heat
You need two zones on your grill. One side should be very hot for searing. The other side should be cooler for indirect cooking.
For a gas grill, turn all burners to high for 10 to 15 minutes. Then turn off one or two burners to create the cooler zone. For a charcoal grill, pile the coals on one side of the grill. Leave the other side empty.
Make sure the grill grates are clean. Scrub them with a wire brush. Then oil the grates lightly with a paper towel dipped in vegetable oil. This prevents the steak from sticking.
Your target temperature for the hot side is about 450°F to 500°F. Use a grill thermometer to check.
Grilling The New York Strip Step By Step
Place the steak on the hot side of the grill. Let it sear without moving it for 4 to 5 minutes. You want a dark, crusty sear. Do not flip it too early.
Flip the steak using tongs. Never use a fork because it pierces the meat and lets juices escape. Sear the second side for another 4 to 5 minutes.
If you want grill marks, rotate the steak 45 degrees after 2 minutes on each side. This creates those diamond patterns. But it is not necessary for flavor.
After searing both sides, move the steak to the cooler side of the grill. This is the indirect heat zone. Close the grill lid. Let the steak cook until it reaches your desired doneness.
Use an instant-read meat thermometer to check the internal temperature. Insert it into the thickest part of the steak, away from the bone.
- Rare: 120°F to 125°F
- Medium Rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium Well: 150°F to 155°F
- Well Done: 160°F and above
For a New York strip, medium rare is the sweet spot. The meat stays tender and juicy. If you cook it past medium, it can become tough.
Resting The Steak After Grilling
Once the steak reaches your target temperature, take it off the grill. Put it on a cutting board or a plate. Do not skip this step.
Let the steak rest for 5 to 10 minutes. Tent it loosely with aluminum foil. Resting allows the juices to redistribute throughout the meat. If you cut it too soon, the juices will run out onto the plate, leaving the steak dry.
After resting, slice the steak against the grain. This means cutting perpendicular to the muscle fibers. It makes each bite easier to chew. For a New York strip, the grain runs lengthwise, so slice across the short side.
Adding Butter And Herbs For Extra Flavor
While the steak rests, you can make a quick compound butter. Mix softened butter with minced garlic, chopped thyme, and a pinch of salt. Place a pat of this butter on top of the hot steak. It melts and adds richness.
You can also baste the steak with butter during the last minute of grilling. Use a spoon to drizzle melted butter over the steak. Be careful of flare-ups from the butter dripping onto the coals.
Common Mistakes To Avoid
Do not flip the steak too often. Let it sit and develop that crust. Flipping it every minute prevents a good sear.
Do not press down on the steak with a spatula. This squeezes out the juices. You want those juices inside the meat, not on the grill.
Do not guess the temperature. Use a thermometer. It is the only reliable way to know when the steak is done.
Do not forget to let the steak rest. Cutting into it right away is a common mistake that ruins a good steak.
Serving Suggestions For Grilled New York Strip
Serve the steak with simple sides. Grilled asparagus, a baked potato, or a fresh green salad all work well. A red wine reduction sauce or a chimichurri sauce can also complement the beefy flavor.
Pair the steak with a full-bodied red wine like Cabernet Sauvignon or Malbec. The tannins in the wine cut through the fat of the steak.
Leftover steak can be sliced thin and used in sandwiches or salads. Reheat it gently in a pan to avoid drying it out.
Frequently Asked Questions
What Is The Best Temperature To Grill A New York Strip Steak?
The best grill temperature is around 450°F to 500°F for searing. Then use indirect heat to finish cooking to your preferred doneness. Medium rare at 130°F to 135°F is ideal.
How Long Should I Grill A New York Strip Steak Per Side?
For a 1-inch thick steak, sear for 4 to 5 minutes per side on high heat. Then cook for another 3 to 5 minutes on indirect heat for medium rare. Thicker steaks need more time.
Should I Oil The Steak Or The Grill Grates?
Oil the grill grates, not the steak. Oiling the steak can cause flare-ups and smoke. Use a paper towel dipped in oil and tongs to wipe the grates before grilling.
Can I Marinate A New York Strip Before Grilling?
Yes, but it is not necessary. The steak has plenty of flavor on its own. If you marinate, keep it simple with olive oil, garlic, and herbs. Do not marinate for more than 2 hours, as acid can break down the meat too much.
How Do I Know When The Steak Is Done Without A Thermometer?
You can use the hand test. Touch the steak and compare it to the fleshy part of your palm below your thumb. Rare feels soft, medium feels springy, and well done feels firm. A thermometer is more accurate.
Final Tips For Perfect Grilled New York Strip
Practice makes perfect. The first time you try how to cook a new york strip on the grill, it might not be perfect. That is ok. Each time you learn something new.
Write down what works for your grill. Every grill is a little different. Some run hotter, some cooler. Adjust your times based on your equipment.
Let the steak be the star. Do not overcomplicate it with too many sauces or rubs. A good cut of meat with salt and pepper is all you need.
Enjoy the process. Grilling a steak is a simple pleasure. Take your time, pay attention to the heat, and you will be rewarded with a delicious meal.
Now you have all the steps. Go fire up your grill and make a New York strip that will impress anyone at the table.