Grilled New York Strip Steak

My favorite method to cook a New York Strip steak is over hot charcoal on the grill. Nothing fancy, just a flawlessly cooked steak.

This recipe is straightforward, as all great steak recipes should be, however I do offer some pointers on how to grill the ideal New York Strip in your own backyard.

New York Strip Steak

The strip steak is known by several names, including Kansa City Strip, Ambassador Steak, Strip Loin Steak, and, most notably, The New York Strip.

It has a sensitive texture and a meaty, delicate taste, making it popular with restauranteurs and home chefs alike.

The cut is derived from the Loin Primal, which is located behind the backbone and below the ribs. This primal is also the home of popular cuts like tenderloin.

Choosing your steak

The New York Strip is available both bone-in and boneless. Which option you select is basically a matter of personal choice and, of course, money.

I prefer bone-in steaks whenever possible because I like the appearance and presentation of a bone-in steak.

Some argue that the bone adds a lot of taste to the meat, but I’ve also eaten wonderful boneless steaks with lots of flavor.

I used a bone-in New York Strip from Snake River Farms for this dish. This is their American Wagyu Black Grade beef, which they hand-cut in-house and leave the bone in to make it seem more spectacular.

American Wagyu will deliver exceptional marbling and taste.

For the finest taste in your final dish, choose a steak that is at least 1 to 2 inches thick, has a brilliant red color, and plentiful marbling from your local butcher or grocery shop.

How to Grill a New York Strip

1. Simple seasoning

A superb steak doesn’t need much seasoning, and a New York Strip is a wonderful steak; it has a natural, meaty taste and good marbling.

I decided to season it simply with coarse ground Kosher salt and coarse black pepper.If you want to try something a bit different, try our Beef Rub.

Season the steak equally on both sides, being care to season the sides as well as the fat cap on the far end of the cut. This will guarantee that each mouthful is properly seasoned.

Once the steak has been seasoned, set it on the counter to rest at room temperature while you prepare your grill.

The steak does not need to come to room temperature, but it will be OK resting on the counter for 20-30 minutes while you light the charcoal.

2. Fire up the grill

As I previously said, my favorite technique to roast a steak is over hot charcoal.

Because steak does not need to be complex, neither should your grill. The goal is to set your grill to a good, high, consistent temperature and then let the charcoal do its thing.

This steak was cooked on my Weber Original 22 Kettle. The Weber Kettle was designed in 1951 and hasn’t altered much over the years because it works.

It has excellent airflow and a large charcoal basket for consistent cooking, and it is one of the most reasonably priced grills on the market.

Again, I kept it basic with some Kingsford Original Charcoal briquettes for the charcoal. They lit rapidly, burn evenly, and have a nice, traditional charcoal taste.

To fire my charcoal, I prefer to utilize my Oklahoma Joes charcoal chimney. It’s broader than most charcoal chimneys, and it fires my charcoal in around half the time that a regular chimney does.

To fire your charcoal chimney, just pull out a section of the bag, gather it up, and place it beneath the bottom of your chimney. You can fire the charcoal bag and get your charcoal going quickly, so don’t toss away those old charcoal bags!

Once the charcoal is red hot in the middle and coated with approximately 75% ash, just drop it into your grill’s charcoal basket and reinstall the grill’s grate on top.

Close the cover of your grill and let it to heat up evenly.

3. Grilling your steak

Because the steak I picked was a little thicker, approximately 2, I wanted to make sure I could monitor the temperature as it cooked.

Also, since the Weber Kettle lacks a temperature gauge, I wanted to be able to monitor the grill’s ambient temperature.

I placed my ThermoPro Temp Spike into the steak to monitor both temperature levels at the same time.

It is a completely wireless temperature sensor that connects to your phone over Bluetooth and notifies you when you achieve your chosen interior temperature.

Once your temperature probe is in place and the charcoal is hot, lay the steak straight on the grill grates.

Depending on the size of your steak, a perfect medium rare should take no more than 10 to 15 minutes each side (see below for steak temperatures and cooking durations).

I suggest grilling a New York Strip to medium rare or medium. Anything over 145F will quickly dry up the middle of your steak, leaving you with a harder piece of meat.

Of course, if you want a medium-rare or well-done steak, look for one that is well-marbled throughout to retain as much moisture in the flesh as possible.

4. Resting

Once your steak has achieved the correct temperature and has a lovely char on all sides, allow it to rest for a few minutes.

Allow it to sit at room temperature for approximately 10 minutes. While my steak is resting, I like to add a dollop of compound butter for a little more flavor.

I made the compound butter for this steak by combining 2 tablespoons salted butter and 1 tablespoon Al Frugoni Chimichurri.

If you haven’t tried this chimichurri rub yet, you should definitely do so. It’s flavorful and adaptable, and may be used to create a chimichurri sauce, as a condiment, or even as a rub. It’s one of my favorite things to have in my kitchen.

5.  Slicing and serving

When cutting into a steak, always cut against the grain to achieve the most tender, juicy, and tasty bites.

If you choose the bone-in steak, you may slice along the edge of the bone to remove it before serving, but this is entirely optional.

Dont forget a good set of steak knives!

Steak Temperatures

• Rare: 125 to 130F a cool, red center
• Medium Rare: 130F to 140F a warm, red center
• Medium: 140F to 150F a hot, pink center
• Medium Well: 150F to 155F a slight, pink center
• Well Done: 160F+ no pink in the center

Average Steak Grilling Times

• 1 Thick Steak: 10 to 12 minutes per side
• 1-1/2 Thick Steak: 13 to 15 minutes per side
• 2 Thick Steak: 15 to 17 minutes per side

Here are some sides we think pair perfectly:

• Smoky Garlic Butter Mushrooms
• Garlic and Rosemary Smoked Potatoes
• Smoked Beer Mustard Potatoes
• Bacon-wrapped Carrots with Maple Glaze
• Ultra-crispy Potato Wedges