How To Grill New York Strip Steak

Making a restaurant quality New York Strip steak at home isn’t impossible, especially if you know exactly how to grill it to perfection. In fact, with this recipe, you will have the most tender and juicy steak that turns out perfect every time.

Although I most often save this recipe for Father’s Day, it is an easy recipe that you can make any day of the year. As you well know, I cook on my grill or in one of my smokers as much as possible during the summer months.

Whether we’re cooking hot dogs or hamburgers for our annual Memorial Day celebration, or grilling chicken breasts that have been soaking in the Best Chicken Marinade all day, you can almost guarantee that one of us will be standing by the grill at least 5 times per week.

However, when it comes to making Father’s Day dinner, I take over the grilling utensils while I treat both my husband and father to a nice and juicy steak. Sometimes the Father’s Day dinner request results in me making large Tomahawk Ribeye Steaks.

But this year, they both agreed a grilled strip steak would be delicious to celebrate their special day. Although they are a much leaner cut of meat, with the correct instructions and cooking methods, you can grill steak that becomes tender and juicy every time!

But before getting to the actual recipe, let me explain the difference between the most common cuts of steak that most Dads prefer.

Different Types of Steak

1. Ribeye Steak

As you may have guessed, ribeye steaks come from the rib section of the cow. More specifically, ribeye steaks come from ribs 6-11 of a cow.

Because this section includes various muscles, a ribeye will be both tender and have nice fat marbling throughout. You can find it at the grocery as either boneless or bone-in cuts of meat.

When grilled, ribeyes have amazing flavor and are the preferred choice of most meat lovers, however, they can be quite expensive when compared to New York strip steaks.

And with all of us getting older, sadly, ribeye steak is not as often eaten in our house as it once was.

2 Filet Mignon

Often referred to as the best cut of beef, filet mignon is juicy, tender and can literally melt in your mouth when cooked properly. However, because there is only a small amount that can come from each cow, it is one of the most expensive cuts of meat at the market and in most high end steakhouse restaurants.

This is what I consider a special occasion steak that I like to serve for an anniversary dinner. In fact, I will take it one step further and make this Bacon Wrapped Filet Mignon recipe which turns out perfect every time.

3. Strip Steak

Now on to the strip steak, which can have several different names. Whether you call it New York Strip, Kansas City Steak (bone-in strip steak), or Manhattan Steak, you are referring to a steak that is cut from the short loin from a cow.

This type of steak comes from the same section as a sirloin steak. However, because only the front section of the sirloin is being used to make a strip, it is the most flavorful and tender part of the sirloin.

This boneless steak is a common menu item at nearly every steakhouse in America. Because it is cut from a rarely used muscle, the meat is known for its light marbling and tenderness.

Strip steaks are a favorite among many who wish to grill out in the summer. Although it is not quite as tender as a Filet Mignon, it has much more flavor and it costs much less per ounce.

How To Grill New York Strip Steak

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 strip steaks (about the same size)
• Kosher salt
• Fresh ground black pepper

Garlic Herb Compound Butter Ingredients

• 4 Tablespoons salted butter (softened)
• 2 cloves minced garlic
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried Italian seasoning

INSTRUCTIONS

Forty five minutes before you want to grill the New York strip steaks, remove them from the refrigerator and allow the steaks to come to room temperature. It is important that the meat is not cold when it goes on the grill because the shock between temperatures will impact the muscle fibers and the meat will end up tough.

The Salt Debate

As soon as you remove the steaks from the refrigerator, salt both sides. However, be sure that you allow the salt to sit on the steak for at least 45 minutes before placing it on the hot grill.

The salt will help tenderize the New York Strip before it is grilled, but it needs time to work its magic. In fact, if at all possible, it is best to salt the meat 24 hours in advance.

To dry brine the steak with salt, add 1/2 teaspoon of Kosher salt per pound of meat and let the meat sit, uncovered, in the refrigerator. This will allow enough time for the salt to penetrate in the fibers of the meat and make it super tender.

However, at this point, I prefer to brush the salt off, as I like to control the flavor after the steak has been grilled.

Grilling Instructions

When you are ready to grill the New York strip steaks, preheat the grill to high heat. While the grill is heating up, make the compound butter by mixing the ingredients in a small bowl.

Then place a heaping teaspoon of the butter on each plate where the steaks will be served. Set aside the remaining butter to add to the top of the steaks after they have been grilled.

When the grill is hot, place the New York strip steaks at a diagonal, directly on the grates. For a medium done steak, cook 3-4 minutes, then rotate 45 degrees (not flip) and grill for 3-4 more minutes.

Then flip the steaks over and cook 3-4 minutes. Once the steaks are ready, rotate 45 degrees and grill for another 3-4 more minutes or until the steaks are at your ideal internal temperature doneness when checked with an Instant Read Digital Food Thermometer.

However, it is important that you remove the steaks at 5-10 degrees less than the final desired temperature. This is because the steaks will continue to cook when they are removed from the grill and are resting.

Steak Doneness Temperature Chart

• Rare – 125°F (52°C)
• Medium Rare – 135°F (57°C)
• Medium – 145°F (63°C)
• Medium Well – 150°F (66°C)
• Well Done – 160°F (71°C)

Remove the steaks from the grill and set each steak on the prepared compound butter. Add another dollop of the compound butter on top of each steak.

Let the steak rest for at least 10 minutes before slicing, tenting with foil to help keep the heat inside. Sprinkle fresh ground black pepper on top and serve.

What To Serve With New York Strip Steak?

Now you know how to grill a New York strip steak so that it is tender and juicy and cooked to your desired doneness. However, you may also be wondering what you can serve with a juicy steak.

Your first thought may be a classic side salad and baked potato. Although those are perfect pairings and steakhouse classics, there are some other great recipes that you might enjoy:

• Air Fryer Asparagus
• Baked Mac and Cheese
• Air Fryer Green Beans
• Grilled Corn on the Cob
• Air Fryer Baby Potatoes
• Easy Caprese Salad
• Twice Baked Potato Casserole
• Hassleback Potatoes
• Keto Cauliflower Casserole

Whatever you choose, I am sure that the New York Strip steaks will be the star of your dinner!

Enjoy! Mary

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