Grilled New York Strip Steak

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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.

Sliced New York strip steaks on a cutting board.

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!

Recipe ingredients

Labeled ingredients for grilled New York strip steak.

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

  1. 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature.
Raw New York strip steaks on a cutting board.
  1. 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.
Brushing olive oil on raw New York strip steaks on a cutting board.
  1. 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 135 degrees), 5 to 7 minutes for medium (140 degrees) or 8 to 10 minutes for medium-well (150 degrees).
New York strip steaks on the grill.
  1. Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes before serving.
Sliced New York strip steaks on a cutting board.

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!
A plate with New York strip steak, a baked potato, and mushrooms.
Grilled New York Strip Steak topped with Compound Butter and served with a Baked Potato and Balsamic Mushrooms and Onions.

Recipe FAQs

The steak I cook at home is never as juicy as restaurant steak entrees. What’s the deal?

Besides the fact that restaurant chefs often cook with a lot more butter, oil, and salt than most home cooks do, there are three keys to scoring the most succulent steak:
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.

How can I tell when steak is done?

I swear by my instant-read thermometer. For desired doneness, cook beef until thermometer registers:
Rare: 115 to 120 degrees
Medium-Rare: 120 to 125 degrees
Medium: 130 to 135 degrees
Well-Done: 150 to 155 degrees

What should I serve with New York Strip Steak?

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.

Can I make this strip steak recipe if I don’t have, or don’t want to use, my grill?

You bet. A grill pan or even a cast-iron skillet over high heat will do the job nicely.

Balsamic Mushrooms and Onions

With just 3 ingredients and 10 minutes, whip up these easy Balsamic Mushrooms and Onions! A great topping for steak and chicken or an easy side dish. Balsamic Mushrooms and Onions are an easy, savory…

20 minutes
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Favorite sides for steak

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Grilled New York strip slices on a wooden cutting board.

Grilled New York Strip Steak

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.
Author: Meggan Hill
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Resting time 5 mins
Total Time 35 mins
Course Main Course
Cuisine American
Calories 248

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 135 degrees), 5 to 7 minutes for medium (140 degrees) or 8 to 10 minutes for medium-well (150 degrees).
  • Transfer steaks to a platter and tent loosely with aluminum foil. Let the steaks rest 5 minutes before serving.

Notes

  1. 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.
  2.  Yield: Once cooked, this recipe makes four approximately 6-ounce portions of Grilled New York Strip Steak, enough for a generous entree serving.
  3. 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

Serving: 1steakCalories: 248kcalFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 0.3mgCalcium: 0.3mgIron: 0.2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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