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How To Grill Strip Steak – The Fool-Proof Method To Tender & Juicy Steak

Making a restaurant quality steak isn’t impossible. In fact, with this recipe on how to grill a strip steak you will have the most tender and juicy steak that turns out perfect every time. It is an easy recipe that you can make any day of the year, and one that is perfect to make as the highlight of your Father’s Day dinner!

Every summer we pull out our grill to make as much food on it as possible. Whether were 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 we 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 my husband and father to a nice and juicy steak. Sometimes the Father’s day dinner request consists results in me making large Tomahawk Ribeye Steaks.

strip steak and baby potatoes
Strip steak is tender, juicy and an easy steak to grill.

But this year when they were asked what they wanted for dinner on their special day, both agreed a grilled strip steak would be delicious. Although they are a much leaner cut of meat, with the correct instructions, 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 steaks that are served for Father’s Day Dinner.

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. It can be sold as either boneless or bone-in cuts of meat.

When cooked, ribeyes have amazing flavor and is the preferred choice of most meat lovers. However, because it is such a good cut of meat with tons of flavor when it is cooked on the grill, the cost can be quite expensive when compared to a strip steak.

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.

strip steak
Strip steak is also commonly known as New York Strip. It is a great steak to grill as it has a good marbling throughout and the flavor is amazing.

3. Strip Steak

A strip steak 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 commonly found across 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 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
  • 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
herb butter
It is simple to make homemade compound butter with just a few basic ingredients.

INSTRUCTIONS

Forty five minutes before you want to grill the 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 meat, 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.

Grilling Instructions

When you are ready to grill the 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.

strip on the grill
When the grill is nice and hot, add the steak directly over the heat.

When the grill is hot, place the 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, then 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 degrees less than the final desired temperature. This is because the steaks will continue to cook when they are removed from the grill and 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 Strip Steak?

Now you know how to grill a 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.

butter on steak
Once the steak is grilled to the preferred doneness, place it on top of the compound butter. Then add more compound butter to the top.

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 want to consider.

Enjoy! Mary

Small batch fudge recipe

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Grilled Strip Steak

grilled strip steak and potatoes

How to make a restaurant quality steak right in your own backyard. The keys to grilling a strip steak and the method for making tender and juicy steak that turns out perfect every time.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 45 minutes
Total Time 1 hour 7 minutes

Ingredients

  • 2 Strip steaks
  • 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

  1. 45 minutes prior to grilling, remove your steaks from the refrigerator. Season both sides with the coarse salt and allow the steaks to come to room temperature.
  2. Preheat the grill to high heat.
  3. 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.
  4. When the grill is hot, place the steaks at a diagonal, directly on the grates. For a medium steak, cook 3-4 minutes, then rotate 45 degrees (not flip) and grill for 3-4 more minutes.
  5. Flip the steaks over and cook 3-4 minutes, then rotate 45 degrees and grill for another 3-4 more minutes or until the steaks are at your ideal internal doneness. For a rare steak, cook to 125°F, medium rare to 135°F, Medium to 145° F, Medium Well 155°F, Well Done to 160°F. *Remove the steaks at 5 degrees less than the desired doneness, as they will continue to cook once they are off the grill.
  6. Remove the steaks from the grill and set each steak on the prepared compound butter. Top with additional compound butter as desired.
  7. Let the steak rest for at least 10 minutes before slicing, tenting with foil to help keep the heat inside.
  8. Sprinkle fresh ground black pepper on top and serve.

Notes

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 477Total Fat: 42gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 128mgSodium: 423mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 23g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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