This grilled New York strip steak recipe uses a simple seasoning to enhance the meat’s bold flavor, delivering a perfectly seared, juicy steak every time!
If you love grilled beef, don’t miss this grilled beef tenderloin, these marinated grilled steak tips, my mom’s flank steak marinade, and this simple steak marinade for grilling.
Simple prep is best for the better cuts of beef. Too much seasoning cannot be undone.
– Steve
Grilling New York strip is absolutely the way to go! I happen to live with four meat-loving boys, so grilled steak is a staple on our summertime table. Since my husband is typically in charge of the grill, I asked him to share his go-to recipe with all of us. Not only is this process simple, quick, and delicious, it’s 100% kid-approved. When you find the best way to cook New York strip, you stick with it!
Grilling New York Strip
New York Strip is often called “the ultimate griller’s steak” because this cut is best when cooked quickly over very high heat (unlike tougher cuts that need low and slow heat). New York strip is naturally tender, and therefore shines with a quick sear on the outside that doesn’t overcook the inside.
When you use a grill to cook this prime cut, don’t over-do the seasoning. You just need enough kosher salt to help draw out moisture, create a nice sear, and flavor the meat; you don’t want too many other ingredients that will detract from the natural flavors. That’s why we love a light dusting of the simple combination of garlic, onion, parsley, and basil in our all-purpose seasoning.
Table of Contents
Ingredient Notes and Tips for Success
- New York strip steak is a tender, boneless cut of beef from the short loin. Diners and butchers love it for its rich marbling, bold flavor, tender yet firm texture, and perfect balance of juiciness and chew.
- A good New York Strip isn’t cheap, but it’s definitely worth the cost. Also known as ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip, the New York Strip steak gets its name because it’s often associated with the great steakhouses of New York City. In fact, Delmonico’s, which opened in New York in 1827, offered a strip steak as one of its signature dishes.
- We always keep a jar of our favorite “house seasoning” (or “all-purpose seasoning) in the cabinet so that we can sprinkle a little bit onto steaks, fish, chicken, vegetables, and salads. It’s a simple blend of equal parts kosher salt, garlic powder, parsley flakes, minced onion, and dried basil. If you don’t want to use this particular blend, you can just season your meat with kosher salt, ground black pepper, and garlic powder, or try another steak seasoning blend that you enjoy.
- Rubbing a steak with olive oil before seasoning and grilling helps the seasoning adhere to the meat, promotes even browning, and prevents the steak from sticking to the grill.
How to Grill NY Strip Steak
With high-quality ingredients, our goal is to just enhance the natural flavor of the steak — so we’re keeping it really simple. A hot grill and a little bit of seasoning is all it takes for an amazing grilled New York Strip Steak recipe. You’ll find complete instructions in the recipe card below, but here’s the overview:
- Let the steaks rest on the counter at room temperature for at least 15 minutes (or up to 30 minutes) before grilling. This will take the chill off of the meat and help the steaks cook evenly.
- Pat the steaks dry, rub them with olive oil, and season with just a little bit of all-purpose seasoning.
- Heat a grill to high.
- Place the steaks on the hot grill and cook until slightly charred, about 4-5 minutes.
- Turn the steaks over and continue to grill for about 3-5 more minutes, or until the steaks reach your desired level of doneness. The total cooking time for each steak will vary depending on a number of factors, such as the size and thickness of your steak, the temperature of the steak when it goes onto the grill, the temperature of the grill, and your own personal preference. As a result, the best way to know when your meat is done is to take its internal temperature with an instant-read thermometer. For instance, for a medium-rare finish, you’re looking for an internal temp of 130-135°F.
- Allow the steaks to rest on a platter or cutting board for at least 5-10 minutes before serving. This will give the juices time to redistribute through the meat so that they don’t all run out onto your cutting board.
Serving Suggestions
This versatile meat pairs well with a variety of sides. We like to complete the meal with a starch (like pasta, bread or potatoes), as well as a vegetable or salad. For instance, try an oven baked potato, mashed potatoes with sour cream and chives, grilled potatoes, or Aunt Bee’s 3-ingredient easy potato casserole; a wedge salad, a classic Caesar salad recipe, or a house salad with candied pecans. For a cookout, you might like marinated cucumbers, this classic pasta salad, creamy pasta salad, spaghetti salad, or my mom’s easy potato salad recipe. And don’t forget about creamed spinach casserole, Southern-style green beans, or sauteed asparagus. Plus an ice cream pie or plum crisp for dessert, of course!
Preparation and Storage Tips
Store uncooked steak in the refrigerator for up to three days. Grilled strip steak will keep in an airtight container in the fridge for up to four days. You can also freeze leftovers wrapped tightly for up to 3 months. They would be great reheated and served atop this steak salad.
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Watch How to Make It
Grilled New York Strip Steak
Ingredients
- 2 lbs. New York strip steak
- 1-2 tablespoons olive oil
- 1 tablespoon all-purpose seasoning (or more or less, to taste) (see my note below)
- Freshly ground black pepper, to taste
Instructions
- About 15-30 minutes before grilling, remove the steaks from the refrigerator and let them sit at room temperature. This will take the chill off of the meat and help the steaks cook more evenly.
- Pat the steaks dry with paper towels, rub with olive oil on all sides, and season with all-purpose seasoning and black pepper to taste.
- Heat the grill to high. Place the steaks on the grill and cook until slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 more minutes, or until the steaks reach your desired level of doneness. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. It should be 125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium, or 145-155°F for medium-well.
- Transfer the steaks to a cutting board or platter and let rest for at least 5-10 minutes before serving.
Notes
Nutrition
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Originally published in May, 2021, this post was updated in May, 2025.
Simple prep is best for the better cuts of beef. Too much seasoning cannot be undone.
We agree! We hope you enjoy this recipe.
on the grilled sirloin steak recipe , you show a picture with the meat on aluminum foil. I assume that you place it directly on the grill, not on aluminum foil when cooking it on the grill. Is thiscorrect?
Hi, Bob! You’re correct — the steak goes directly on the grill. The foil-lined pan was just used when preparing and seasoning the meat. Hope you give it a try!