How Long Do You Cook New York Strip Steak On The Grill

The New York strip steak is probably the easiest of the more pop cuts to grill. Why? For a few reasons.

Starting time, information technology's uniform in shape. Similar to this incredible bourbon basted London broil, but unlike a skirt steak, for example. It'southward nigh impossible to cook a skirt steak to a compatible doneness because of the shape and inconsistent thickness of the cutting.

2nd, the strip steak isn't typically cut too thick, like a filet mignon, for example. The thickness of the filet mignon makes it difficult to cook evenly throughout unless you're using some of the more than advanced cooking techniques.

Finally, the strip steak doesn't consist of more than 1 muscle, like the ribeye for example.

The ribeye cap cooks much faster than the center of the ribeye, so it's challenging (but not impossible) to become a consequent doneness on that cut also.

New York strip steak, uniform in size and thickness, trimmed and ready to cook — *Note the uniformity in size and thickness of the NY strip steak*.

We won't be using the opposite-sear method that I am such a fan of on this New York strip steak. A typical strip steak isn't cut thick plenty to accept reward of that technique.

Instead, we will use the multi-flip technique. In that location's an old myth floating around that y'all should simply flip a steak i time one time you place it on the grill.

That's not great advice—in fact it'south horrible communication—and information technology often results in a steak that's overcooked on the exterior and raw in the center, similar the steak beneath.

overcooked slices of steak that are crusty on the outside and raw in the middle — *Definitely non the way to cook a steak*.

The multi-flip technique is as simple every bit it sounds. We are simply flipping the steak frequently (every 20 seconds or so) and continually placing information technology on a dissimilar spot on the grill grate.

Grilling New York strip steak with this technique, which is great for cuts less than 1.5 inches thick, will effect in even doneness from edge to border of the steak, like the steak below. Information technology's also bang-up when you're applying a marinade or sauce to a steak, similar this bourbon molasses steak.

No matter the technique used, still, you lot have to start with a skilful quality steak. I oasis't found a great local butcher nearly me and so I get these butcher's cut strip steaks from Omaha Steaks.

They're perfect for this high directly-heat technique because they come actress trimmed, which helps reduce flare-ups, and they're cut to about ane.25 inches thick.

The butcher'southward cut is also harvested from the middle of the strip loin then you lot don't get the tendon that runs through a strip steak harvested from the dorsum end (sometimes called the "nervus finish") of the strip loin.

If you take a trusted local butcher, just inquire him or her if they tin can cut you lot a New York strip steak from the chuck end or middle of the strip loin. Almost are happy to do it and actually appreciate when a client knows exactly what they want.

hand-trimmed meat on a cutting board, perfectly marbled and uniform in size

What Is a Strip Steak?

A strip steak is a cut of beef that comes from the short loin of the cow. You've likely heard of the T-bone steak or the porterhouse steak; read my blog most the difference between those 2 cuts if yous're interested.

In any example, both of those steaks are really a combination of the filet mignon and the strip steak. The strip steak is slightly less tender than the filet mignon, but information technology more often than not has meliorate marbling. Improve marbling equates to more than season, of course.

T-Bone steak with New York strip steak on the right side of the bone and filet mignon on the left — *Notation the NY strip steak on the right side of the bone and the filet on the left.*

Tips for Grilling the Perfect NY Strip Steak

Know Your Steak's Temperature: Grilling the perfect steak with consistency is incommunicable without using a reliable meat thermometer. Trust me, this is the one tool I talk virtually most, and it's a must-have for anyone who cooks.

Be Careful: Nosotros are cooking at extremely high temperatures on this one so apply a long set of tongs to flip your New York steak.

Exist Patient: Because of the extremely loftier temperatures used for grilling this steak, the meat volition exist very tight coming off the grill. The remainder catamenia is a must; you'll lose all the meat'southward juices if you slice it too early.

Make Use of the Hot Grill: Don't forget the side dishes when planning this steak. Plan for some that benefit from high direct heat like this grilled broccolini or grilled infant bok choy.

How to Grill the Perfect NY Strip Steak

Serves: 2 | Prep Time: 15 minutes | Cook Fourth dimension: 5 Minutes

Ingredients
2 NY strip steaks
1 tbsp olive oil
2 tsp coarse sea salt
2 tbsp chemical compound butter (per steak)

Grilling New York Strip Steak Pefectly

Step i: Place the steaks and compound butter on the counter and permit them to come up upward to room temperature for about an hour.

uncooked New York strip steak on the counter at room temperature

Stride 2: Calorie-free grill and gear up up for high direct heat. You'll desire to get the coals every bit hot and as shut to the cooking grate every bit possible.

If using a gas grill, let the grill to preheat with the chapeau closed for at least 15 minutes.

Step three: Evenly coat strip steaks with olive oil and season them liberally with coarse sea salt. Put two pats of compound butter on each plate and set aside.

uncooked and beautifully marbled New York strip steak coated in olive oil and coarse sea salt

TIP: I don't recommend putting pepper on at this point as the extreme heat will burn it, producing a biting season. I likewise don't recommend using a premixed rub every bit many of them contain sugar which will as well burn down. Trust me on this one, just use the salt and let the meat shine through.

Footstep iv: Identify steaks direct over hot coals and flip every twenty seconds. With each flip, identify the steaks in a different spot on the grill grate. This allows the best searing to have place through conductive heat.

The steaks below take been on the grill for about 2.5 minutes full, and you can already see that nice chaff forming.

Stride 5: Afterward virtually v minutes of total steak grill fourth dimension, utilise a reliable quick-read meat thermometer to bank check the internal temperature of the steak. Remove steaks from the grill when the internal temperature reaches 115 °F for a medium-rare steak.

grilled New York strip steak on a cutting board with grilled bok choy

Stride 6: Place steaks direct on top of butter pats and tent the steaks with aluminum foil. Allow them to rest for v minutes. Deport-over cooking will continue, and the final serving temperature of the meat volition exist in the neighborhood of 125 °F or then, the perfect medium rare.

Step vii: Piece steaks and pinnacle with additional compound butter for serving. Need the perfect side for these steaks? Attempt them with grilled broccolini and roasted garlic mashed potatoes.

Perfectly grilled New York strip steak sliced on a cutting board

How to Grill the Perfect New York Strip Steak

Prep Time: xv minutes

Cook Time: 5 minutes

Total Fourth dimension: twenty minutes

Grade: dinner, Main Course

Cuisine: American

2 NY Strip Steaks
i tbsp olive oil
2 tsp coarse sea table salt
2 tbsp compound butter (per steak)

Place the steaks and chemical compound butter on the counter and permit them to come up up to room temperature for about an hour.
Low-cal grill and set upward for high directly heat. You'll want to become the coals as hot and as shut to the cooking grate as possible. If using a gas grill, allow the grill to preheat with the lid closed for at least 15 minutes.
Evenly glaze strip steaks with olive oil and season them liberally with coarse body of water salt. Put ii pats of compound butter on each plate and set bated.
Place steaks directly over hot coals and flip every 20 seconds. With each flip, identify the steaks in a dissimilar spot on the grill grate. This allows the best searing to take identify through conductive heat. The steaks beneath have been on the grill for most 2.5 minutes total, and you can already see that overnice chaff forming.
After about five minutes of total melt fourth dimension, use a reliable quick-read thermometer to check the internal temperature of the steak. Remove steaks from the grill when the internal temperature reaches 115 °F for a medium rare steak.
Identify steaks directly on acme of butter pats and tent the steaks with aluminum foil. Allow them to rest for v minutes. Carry-over cooking will keep, and the final serving temperature of the meat will be in the neighborhood of 125 °F or then, the perfect medium rare.
Piece steaks and tiptop with boosted compound butter for serving. Need the perfect side for these steaks? Try them with grilled broccolini and roasted garlic mashed potatoes.

The New York strip steak is probably the easiest of the more pop cuts to grill. Why? For a few reasons.

Outset, it's pretty uniform in shape, unlike a skirt steak, for case. It'south nigh impossible to cook a skirt steak to a compatible doneness considering of the shape and inconsistent thickness of the cutting.

2nd, the strip steak isn't typically cut too thick, similar a filet mignon, for case. The thickness of the filet mignon makes information technology difficult to cook evenly throughout unless you lot're using some of the more avant-garde cooking techniques.

Finally, the strip steak doesn't consist of more than than one muscle, like the ribeye for instance.

The ribeye cap cooks much faster than the eye of the ribeye, so it's challenging (simply not impossible) to go a consistent doneness on that cut every bit well.