Grilled New York Strip Steak
A beautifully marbled New York strip steak seasoned simply with salt and pepper, then grilled over high heat to develop a deep, caramelized crust while keeping the inside juicy and tender. This steakhouse classic delivers rich, beefy flavor with minimal effort, ready in under 30 minutes.
For 4 servings
- prep
Bring steaks to room temperature and season.
1.Remove steaks from refrigerator 30-45 minutes before grilling.2.Pat steaks completely dry with paper towels on both sides.3.Season all sides evenly with salt and black pepper just before grilling.TIPDrying the surface is key to a deep brown crust. Any moisture steams the meat instead of searing it. - prep · ~10 min
Preheat the grill for two-zone cooking.
1.Light one chimney of charcoal and arrange coals on one half of the grill for direct high heat.2.Leave the other half empty for indirect heat. For gas, set one burner to high and another to low.3.Close the lid and let the grill grate heat up for 10 minutes.4.Brush the hot grate clean, then oil it lightly using tongs and a folded paper towel dipped in olive oil.TIPA two-zone fire gives you control: sear over direct heat, then finish gently over indirect heat without burning. - grill · ~6 min
Sear the steaks over direct high heat.
1.Place steaks on the hot side of the grill at a 45-degree angle to the grates.2.Grill undisturbed for 3-4 minutes until a dark crust forms and steaks release easily.3.Rotate steaks 90 degrees for crosshatch marks and grill another 2 minutes.TIPDon't move the steaks around. A hard sear needs uninterrupted contact with the hot metal. - grill · ~6 min
Flip and continue grilling to desired doneness.
1.Flip steaks with tongs and move them to the indirect-heat side of the grill.2.Insert an instant-read thermometer into the thickest part of the steak.3.Close the lid and cook until the internal temperature reaches 130°F for medium-rare, about 4-6 minutes.4.For medium, cook to 140°F. Pull steaks 5°F below your target; carryover cooking will finish them.TIPUse a thermometer — it's the only reliable way to nail doneness. The finger test is unreliable for thick cuts. - rest · ~7 min
Rest the steaks with butter and tent loosely.
1.Transfer steaks to a clean cutting board.2.Immediately place cold butter on top of each steak.3.Tent loosely with aluminum foil and rest for 5-7 minutes.TIPResting is non-negotiable — it lets juices redistribute so they stay in the meat instead of running onto the board. - serve
Slice against the grain and serve.
1.Find the direction of the muscle fibers and slice across them, not parallel.2.Cut into 0.5-inch thick slices.3.Pour any accumulated juices from the cutting board back over the slices.TIPSlicing against the grain shortens the muscle fibers, making every bite tender.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the steaks very dry with paper towels before seasoning to ensure a deep, dark crust.
- 2Let the steaks rest at room temperature for 30–45 minutes before grilling for more even cooking.
- 3Use a two-zone fire: sear over direct heat, then move to indirect heat to finish without burning.
- 4Don't move the steaks during the first sear; uninterrupted contact builds a better crust.
- 5Use an instant-read thermometer for perfect doneness—130°F for medium-rare, 140°F for medium.
- 6Rest the steaks tented with foil for 5–7 minutes so juices redistribute evenly.
- 7Slice against the grain and pour any accumulated juices back over the meat for extra flavor.
Adapt it for your goals.
Herb-butter finish
Mash a teaspoon of chopped fresh thyme or rosemary into the cold butter before topping the steak. It infuses the meat with aromatic herbal notes without overpowering the beef.
spicy crustSpicy-crust
Add 1/2 teaspoon of smoked paprika and a pinch of cayenne to the salt and pepper before seasoning. This gives the crust a subtle smoky heat that complements the rich beef.
garlic bastedGarlic-basted
After flipping the steak to the indirect side, add a crushed garlic clove and a sprig of thyme to the butter on top. Baste the steak with the melting butter for a deeper savory layer.
Why this is on our healthy list.
Rich in High-Quality Protein
New York strip steak is an excellent source of complete protein, essential for muscle repair and maintenance, with about 45 grams per 6-ounce serving.
Good Source of Iron
Beef provides heme iron, which is easily absorbed by the body and helps prevent iron-deficiency anemia, supporting healthy oxygen transport in the blood.
Contains B Vitamins
This steak offers B12, B6, and niacin, which are important for energy metabolism, nervous system function, and red blood cell formation.
Frequently asked questions
The finger test is unreliable for thick steaks. For medium-rare, the steak should feel like the fleshy base of your thumb when your thumb and pinky touch—firm but with some give. A thermometer is far more accurate.
