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Learn the secrets to the best Grilled New York Strip you’ve ever had. As a classically-trained chef, I reach for this cut for its juicy marbling, tender texture, and bold, beefy flavor. Discover my formula for perfect grilled New York Strip every time, and apply the same techniques to any cut of steak you have.
NY Strip Steak Recipe
If you feel intimidated by strip steak, or any steak for that matter, you’re in the right place. I’ve mastered steaks of all kinds, and I’ll teach you exactly what it takes to find success every single time.
There isn’t a single secret to the perfect grilling New York Strip, but rather a prescription for success. Start by always letting your steak rest at room temperature before you cook it, and make sure your grill is HOT by preheating it in advance
Salt is crucial, but only add it just before grilling. If you add it while your meat is resting, it will pull water out of the steak (it works just like salting eggplant). You want either a dry surface on your steak, or a light coat of olive oil to prevent the steak from sticking to the grate.
Beyond that, use your hot grill for a serious sear, then finish cooking over indirect heat. Once the steak hits your desired doneness temperature, let it rest! Tent with foil and let all the juices redistribute throughout the steak. Then enjoy a delicious, juicy steak that you made, all by yourself, on your grill.
Table of Contents
NY Strip Steak Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- New York Strip Steaks: Also known as ambassador steak, strip loin steak, Kansas City strip, club steak, or Omaha Strip, this cut of beef earned its Big Apple-inspired name after many NYC steakhouses made the steak a signature menu item. Prized for its bold, beefy flavor and the fact that its marbled with fat (and, as a result, tender and even richer than leaner cuts), New York Strip is one of the most popular cuts of beef for grilling. If you can’t find or don’t love it, try ribeye, sirloin, flank, or round steak.
- Olive oil: Brush a thin layer on the steaks to keep them from sticking to the grill and to help the salt (or whatever seasonings you choose) adhere well.
- Salt and pepper: I like kosher salt because it’s easier to sprinkle on steak, but table salt is fine. Pepper should always be freshly ground, even if that means mashing peppercorns in a bowl with the the wooden handle of a spoon.
How to Cook New York Strip Steak
- 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature.
- Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate. Brush each steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides.
- Add steaks to grill and cook until golden browned and charred on one side, about 4 to 5 minutes. Flip steaks and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes before serving.
New York Strip Storage
- Yield: Once cooked, this recipe makes four approximately 6-ounce portions of Grilled New York Strip Steak, enough for a generous entree serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If you are lucky enough to have leftover steak, try a classic Steak and Eggs for breakfast the next day. Or, pile the steak on a sandwich with mayonnaise, arugula, and tomato. YUM!
Recipe FAQs
1. Take the chill off. Try to bring your steak to room temperature before you cook it. This ensures speedy, even cooking. Ideally, take the meat out of the fridge about 20 minutes before you plan to start your steak recipe.
2. Heat things up. Get your cooking surface (grill, skillet, griddle, etc.) HOT. A scorching surface equals a beautiful brown crust. Even if you like your steak still rare on the inside, you’ll want that dark crust on the outside for the best flavor and texture.
3. Let it rest. Allowing cooked steak to rest before slicing keeps the juices inside the meat, making your dinner extra juicy and mouth-watering. Tent the meat with foil and wait 5 minutes before serving and/or slicing.
I swear by my instant-read meat thermometer, and follow these temperature guidelines for any beef preparation:
Rare: 120 to 125 degrees F
Medium Rare: 130 to 135 degrees F
Medium: 140 to 145 degrees F
Medium Well: 150 degrees F
Well: 160 degrees F
While many chefs (and I) prefer a slightly lower temperature for juicer, more tender beef, the USDA has a more conservative minimum safe cooking temperature of 145 degrees F. Cook to your desired doneness level.
Any of your family’s favorite side dishes will be perfect. When I’m feeling ambitious, I like to recreate a steakhouse experience by pairing this steak recipe with a Wedge Salad,Baked Potatoes, and Marinated Mushrooms. On busier or more casual evenings, I toss together a Spinach Salad with Bacon Dressing, add a store-bought baguette and some softened butter and call dinner done.
You bet. A grill pan or even a cast-iron skillet over high heat will do the job nicely.
Generally speaking, rib eye is a more expensive cut of steak than New York Strip because of its marbling. Ribeye is fattier while New York Strip is leaner (but still has generous marbling). Both cuts of steak are tender when properly cooked, and both make a great steak dinner. If you’re looking to save money, grab the New York Strip.
New York Strip is more expensive than sirloin because it has more marbling. New York Strip has more fat than sirloin, and sirloin is generally considered a lean steak overall. Sirloin is less expensive than NY strip, too.
After grilling, let steaks rest at least 5 minutes. This last, crucial step allows the juices to be redistributed throughout the meat of the steak. I like to tent my steaks with foil so they don’t get cold.
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Grilled New York Strip Steak
Ingredients
- 4 (8 ounce) New York strip steaks (about 2 pounds, see note 1)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate.
- Brush each steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steaks to grill and cook until golden browned and charred on one side, about 4 to 5 minutes.
- Flip steaks and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes before serving.
Recipe Video
Notes
- New York Strip Steaks: Also known as ambassador steak, strip loin steak, Kansas City strip, club steak, or Omaha Strip, this cut of beef earned its Big Apple-inspired name after many NYC steakhouses made the steak a signature menu item. Prized for its bold, beefy flavor and the fact that its marbled with fat (and, as a result, tender and even richer than leaner cuts), New York Strip is one of the most popular cuts of beef for grilling. If you can’t find or don’t love it, try ribeye, sirloin, flank, or round steak.
- Yield: Once cooked, this recipe makes four approximately 6-ounce portions of Grilled New York Strip Steak, enough for a generous entree serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If you are lucky enough to have leftover steak, try a classic Steak and Eggs for breakfast the next day. Or, pile the steak on a sandwich with mayonnaise, arugula, and tomato. YUM!
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
During the resting period under a tent, does the retained heat cause the steak to continue cooking, potentially shifting it from medium-rare to medium doneness?
Hi Mark, yes it could, I would recommend cooking to the lower temperature of the range you desire, as carry over cooking can increase the temperature by about 5 degrees. – Meggan
I don’t see anywhere in the article that mentions the thickness of the steaks. Absolutely agree they should be cooked on high heat to get a really good sear, but obviously the cook time will have a lot to do with the thickness.
Hi Frank, I’m glad we agree on a good sear being important. Time ranges and temperatures are included in the recipe since steak thickness can vary. Thanks for writing, take care! – Meggan
The best way is the simplest. Having a good cut is key! To die for!
Thanks, Mary! – Meggan
I like to do this same recipe, but i might do something just a little bit different. First, i suet some diced yellow onions in a pan, then i add milk and cloves and bring it up to a simmer. I add the steak and then cover the lid and let it simmer on low for about 45 minutes. What comes out is what my Mamma used to call โmilk steak.โ It pears really nicely with a handful of jellybeans and Steel Reserve.
Thanks for writing, Eugene! Interesting recipe, I’ll have to try it sometime. – Meggan
We grilled NY strip steaks tonight using this recipe – 4 minutes each side and they were PERFECT! Thank you so
much! We normally grill ribeye steaks, but these were 6$/pound less expensive and just as delicious. I served them
with sauteed mushrooms!
You’re so welcome, Diana! Sounds delicious! – Meggan
Hi Meggan, a strip steak is pretty easy to find around here in Oregon. I do believe it is the large side of a T-bone steak. I like to melt some butter with a little garlic and a sprig of rosemary, then brush a little on the steak before serving. I bbq on my Treager pellet grill with hickory pellets.
That sounds delicious, Ken! – Meggan
Just tried this recipe for my husbands birthday. Excellent! The meat was tender and juicy!! Thank you!!
You’re so welcome, Maria! ๐ – Meggan
Hi Meggan, thanks for the fajita seasoning recipe. I am going to make enough of it to keep it on hand.
You’re welcome, Ken! – Meggan
5 minutes on the first side, 3 minutes on the second at 450ยฐ (high on my grill with 2/4 burners) was perfect for 130ยฐ medium rare steaks! Thank you!
Glad this worked out for you, Dani! You are so welcome ๐ – Meggan
I love a well prepared strip steak. I tend to finish mine with some rosemary compound butter or just salt and pepper and fresh squeezed lemon juice (ala Fiorentina). Either way they are delicious. And, because of the fat content, it makes them more buttery in texture. Always medium rare, ALWAYS delicious. ๐
Thank you for sharing, Andrew! Take care! – Meggan