The best way to prepare New York Strip steaks is to grill them! You can’t go wrong with seared char on the outside and tender, juicy inside.
This Grilled New York Strip Steak recipe highlights the meat’s robust natural flavors with simple ingredients and a quick, easy preparation!
For a classic, crowd-pleasing dinner, pair your grilled steak with a baked potato and Caesar salad.
This method is not only simple, quick, and delicious, but it is also kid-approved. You stick with it when you’ve discovered the best way to cook New York Strip!
HOW TO GET PERFECT CROSSHATCH GRILL MARKS
First, make certain that the grill has been thoroughly cleaned. Grill the steaks on the diagonal, at about a 45-degree angle.
Grill for 4 minutes, pressing the steak gently with a spatula every now and then.
Rotate the steaks a quarter turn (90 degrees) so that the angle of the steaks on the grill is approximately 45 degrees in the opposite direction.
You want to make diamond patterns with the grill marks.
Flip the steaks and grill them at a 45-degree angle to the grill bars, then turn them another quarter turn (90 degrees) after a few minutes so that the grill marks form the same diamond crosshatch pattern on the other side.
WHAT IS STRIP STEAK?
A strip steak is cut from the cow’s short loin. Because this muscle doesn’t do much work, the strip steak is a tender cut of meat.
It’s not as tender as the nearby tenderloin, but it’s still a good choice for a nice, typically boneless steak that cooks evenly and quickly with a great beef flavor and nice chew.
Strip steaks are also known as Kansas-city steaks, New York strip steaks, top loins, and hotel-style steaks.
Whatever you call them, they’re delicious and tender, and they’re a popular restaurant steak. Strip steaks are best when they are well-marbled, with nice, white fat running through the muscle.
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NEW YORK STRIP STEAK
I adapted similar principles for home cooking, so you can cook your own perfect New York strip steak at home.
When the process is this straightforward, you must ensure that your ingredients are of high quality. Make sure the steak is at least 1.5 inches thick and bright red.
Season with kosher salt or sea salt, to taste. If possible, use freshly cracked black pepper.
You’ll be happier with the results if you focus on meat, fire, and simple seasoning rather than an expensive steak from a restaurant.
IS NEW YORK STRIP A GOOD STEAK?
Absolutely! A good New York Strip isn’t cheap, but it’s well worth it.
The New York Strip steak, also known as ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip, gets its name from its association with New York City’s great steakhouses.
In fact, one of the signature dishes at Delmonico’s Restaurant in New York, which opened in 1827, was a strip steak. Butchers and diners alike enjoy this cut for a variety of reasons:
- Flavor intensity: The New York strip has a bold, beefy flavor that appeals to steak lovers.
- Medium texture: While not as tender as filet mignon, people enjoy strip steak for its great bite and solid chew.
- Marbling: This cut has rich marbling throughout, resulting in a juicy, flavorful steak.
HOW TO COOK NEW YORK STRIP STEAK?
For New York strip steaks, you can always use the Reverse Sear method but that takes a lot of time and effort.
The best things in life are sometimes the simplest, allowing the flavor of the beef to shine through.
I believe that salt, pepper, a little butter, and a screaming hot grill are the best ways to cook a NY strip steak.
- SEASON THE STEAK: Remove the steaks from the fridge 30 minutes before grilling, season both sides with kosher or coarse salt, and allow them to come to room temperature.
- PREHEAT YOUR GRILL: Preheat your grill to High heat, aiming for 900 degrees F on the grates.
- PREP THE BUTTER: In a small bowl, combine all of the ingredients for the compound butter, and spoon butter directly on the serving platter beneath where the steak will be placed.
- GRILL THE STRIP STEAKS: Place the steaks on a diagonal on the grill grates. Cook 2-3 minutes for medium rare, then rotate 45 degrees (for those beautiful criss-cross grill marks) and cook another 2-3 minutes. Repeat with the other side of the steaks. Grill for a longer or shorter period of time depending on your preferred level of doneness.
- REMOVE AND REST: Remove the steaks from the grill and place them on a buttered serving platter. Allow 8-10 minutes for them to rest.
- SLICE AND SERVE: Just before serving, slice the steaks and sprinkle with black pepper.
Uncooked steak can be stored in the refrigerator for up to three days. Grilled strip steak can be stored in the fridge in an airtight container for up to four days.
You can also keep leftover grilled steak wrapped tightly in plastic wrap for up to 3 months.
TIPS FOR THE BEST NEW YORK STRIP STEAK RECIPE
- Room Temperature Meat: Place the steaks on the counter for at least 15 minutes (or up to 30 minutes) before grilling. This will remove the chill from the meat and allow the steaks to cook evenly.
- How to Season New York Strip Steak: Don’t over-season —- you only need enough kosher salt to draw out moisture, create a nice sear, and flavor the meat; too many other ingredients will mask the natural flavors. That’s why we like a light dusting of our all-purpose seasoning with a simple combination of garlic, onion, parsley, and basil. Simply kosher salt, freshly ground black pepper, and a pinch of garlic powder will suffice!
- Using a Meat Thermometer: As previously stated, the total grilling time will vary. To determine when your meat is done, use an instant-read thermometer. The beef should reach an internal temperature of 130-140°F for a medium-rare finish.
- Allow the Meat to Rest: Set the steaks aside on a platter or cutting board for at least 5-10 minutes before serving. This will allow the juices to redistribute throughout the meat and prevent them from all running out onto your cutting board.
Frequently Asked Questions
Grill for 9-12 minutes for a 1-inch steak and 12-14 minutes for a 12-inch steak, turning about 1 minute before the halfway point. The temperature of the meat should be 130°F on a meat thermometer.
Grill a 1 inch thick NY Strip to a 140-degree internal temperature for 7 minutes per side for medium rare. Allow an additional 3 minutes per side for medium-cooked and allow the internal temperature to rise to 155 degrees.
Grill a 1-inch-thick New York Strip until it reaches an internal temperature of 140°F, about seven minutes per side for medium-rare. Grill a medium-cooked steak for 10 minutes per side, or until it reaches an internal temperature of 155°F.
Grill the steaks over direct high heat, lid closed, until done to your liking, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and set aside for 3 to 5 minutes to rest.