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Grilling New York Strip steaks is the best way to cook this prime cut of meat! You just can’t beat the seared char on the outside and the tender, juicy inside. With basic ingredients and a quick, simple preparation, this Grilled New York Strip Steak recipe lets the meat’s robust natural flavors shine! Serve your grilled steak with a baked potato and Caesar salad for a classic, crowd-pleasing dinner.
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 New York Strip Steak recipe on the blog. 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!
What cut is a New York Strip?
The strip steak (or New York Strip) is a cut of beef taken from the short loin of a cow, sometimes with the bone attached, but most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact through the short loin, the short loin becomes T-bone and porterhouse steaks.
Is New York Strip a good steak?
Absolutely! 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 Restaurant, which opened in New York in 1827, offered a strip steak as one of its signature dishes. Both butchers and diners love this cut for a variety of reasons:
- Intense flavor: the New York strip has a bold, beefy flavor, which appeals to steak-lovers.
- Medium texture: it’s not quite as tender as the filet mignon, so folks love the strip steak for its great bite and solid chew.
- Marbling: this cut has rich marbling throughout, which yields a juicy steak with great flavor.
Grilling New York Strip
The 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). The steak is naturally tender, and therefore shines with a quick sear on the outside that doesn’t overcook the inside.
Ingredients
This is just a quick overview of the simple ingredients that you’ll need for the best New York Strip Steak recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- New York Strip Steak: the recipe calls for 2 lbs. of steak, but you can scale the amount up or down depending on how many people you plan to feed.
- Olive oil: helps the seasoning adhere to the meat and prevents the meat from sticking to the grill.
- All-purpose seasoning: we always keep a jar of our favorite homemade “house seasoning” in the cabinet so that we can sprinkle a little bit onto steaks, fish, chicken, vegetables and salads. This simple all-purpose seasoning is a 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, pepper and garlic powder, or another steak seasoning blend that you enjoy.
How to Grill New York 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.
- Let the steaks sit at room temperature for at least 15 minutes before grilling.
- 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.
- Let the meat rest for 5-10 minutes before serving.
How Long to Grill New York Strip
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. Here’s what you’re looking for:
- Rare (a cool red center): 125° F – 130° F
- Medium-rare (a warm red center): 135° F
- Medium (a warm pink center): 145° F
- Well Done (not necessarily recommended): 165°
What to Serve with Grilled New York Strip
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. Here are a few ideas:
- Mashed Potatoes with Sour Cream and Chives, Red Skin Mashed Potatoes or Mashed Sweet Potatoes
- Classic Baked Potatoes or Baked Potato Wedges
- Aunt Bee’s 3-Ingredient Cheesy Potato Casserole or Sweet Potato Casserole
- Jiffy Corn Casserole or Fried Corn
- Wedge Salad, Caesar Salad or House Salad with Candied Pecans
- Classic Pasta Salad, Antipasto Pasta Salad or Southern Macaroni Salad
- Southern Potato Salad or Easy Potato Salad
- Green Beans with Bacon, Southern-Style Green Beans or Amish Green Beans with Brown Butter
- Roasted Broccoli, Broccoli and Cheese Sauce or Broccoli Cauliflower Salad
- Sauteed Asparagus or Roasted Asparagus
- Crusty No-Knead Bread, Easy French Baguette, Homemade Breadsticks, Homemade Crescent Rolls or Dinner Rolls
- Buttermilk Biscuits or 3-Ingredient Sour Cream Muffins
- Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
- Creamed Peas
Storage
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 leftover grilled steak wrapped tightly for up to 3 months.
New York Strip Steak Recipe Variations
- Scale the ingredients up or down depending on how many people you plan to serve. You can easily cook twice as many steaks, or cut it back to just 1 pound of meat.
- Seasoning: we love the simple combination of herbs and spices in our all-purpose “house seasoning,” but you can substitute with any seasoning blend of your choice. Pick your favorite steak seasoning blend, or just use a good amount of kosher salt, freshly-ground black pepper and garlic powder.
- Indoor Grilling: if you don’t have access to an outdoor grill, you can grill these steaks on the stovetop by using an indoor grill pan. Just make sure that the grill pan is preheated really well over high heat so that you can achieve that great sear on the outside.
Tips for the Best New York Strip Steak Recipe
- Room Temperature Meat: 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.
- How to Season New York Strip Steak: 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. Just some plain kosher salt, freshly-ground black pepper and a pinch of garlic powder will also work well!
- Use a Meat Thermometer: As explained above, the total grilling time will vary. Use an instant-read thermometer to know when your meat is done. For a medium-rare finish, the beef should reach an internal temperature of 130-140°F.
- Let the Meat Rest: 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.
More Steak Recipes to Try
- Cast Iron Skillet Filet Mignon
- Marinated Grilled Flank Steak
- Grilled Steak Tips
- Steak Fajitas
- The Best Steak Marinade
- Ribeye Steak in a Cast Iron Skillet
- London Broil Marinade for the Grill or Oven
Grilled New York Strip Steak Recipe
Ingredients
- 2 lbs. New York strip steak
- 1-2 tablespoons Olive oil
- 1 tablespoon all-purpose seasoning (or more or less, to taste)
Instructions
- About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Pat the steaks dry with paper towels, rub with olive oil, and season with all-purpose seasoning on both sides.
- 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, 135° F for medium-rare, or 145° F for medium.
- Transfer the steaks to a cutting board or platter and let rest for at least 5-10 minutes before serving.
Notes
- Scale up or down the ingredients depending on how many people you plan to serve. You can easily cook twice as many steaks, or cut it back to just 1 pound of meat.
- Seasoning: we love the simple combination of herbs and spices in our all-purpose “house seasoning,” but you can substitute with any seasoning blend of your choice. Pick your favorite steak seasoning blend, or just use a good amount of kosher salt and freshly-ground black pepper.
- Indoor Grilling: if you don’t have access to an outdoor grill, you can grill these steaks on the stovetop by using an indoor grill pan. Just make sure that the grill pan is preheated really well over high heat so that you can achieve that great sear on the outside.
- Room Temperature Meat: 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 to cook more evenly.
- How to Season New York Strip Steak: 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 flavor of the steak. That’s why we love a light dusting of the simple combination of garlic, onion, parsley and basil in our all-purpose seasoning. Just some plain kosher salt, freshly-ground black pepper and a pinch of garlic powder will also work well!
- Use a Meat Thermometer: As explained above, the total grilling time will vary. Use an instant-read thermometer to know when your meat is done. For a medium-rare finish, the beef should reach an internal temperature of 130-140°F.
- Let the Meat Rest: 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.
This is the whitest steak recipe I have ever seen. Don’t just use all purpose seasoning on your steak, that’s boring and bland. Thumbs down for me.