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This Grilled New York Strip Steak recipe is all about the technique. I’ll show you how to cook steak to allow the juicy, perfectly-seared beef to shine.
Consider this my quick course in grilled steak 101! After hundreds of trials during cooking school and the school of life (aka my home kitchen), I’ve honed my steak-cooking craft and come up with a method that allows the meat itself to step into the spotlight.
If you have high-quality meat and this best way to cook steak, plus olive oil and a pinch of salt, you’re just minutes away from a show-stopping dinner main dish.
Once you’ve mastered this classic steak recipe, take a tour to Japan via my Hibachi Steak with Grilled Wasabi Potatoes or to Argentina with my Chimichurri Steak!
Table of Contents
Recipe 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.
Ingredient 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.
Step-by-step 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 tips and variations
- 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.
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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.
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. 😊
Thank you for sharing, Andrew! Take care! – Meggan