New York Steaks are sometimes called New York Strip Steak, Kansas City Strip Steaks…or just the abbreviated Strip Steaks. It’s is one of the most common cuts in restaurants, from the most expensive Steakhouse to the restaurant chain down the street from you. For good reason. New York Steaks have a great flavor (typically more than a Filet Mignon), while still being very tender and juicy. It’s also a cut of steak that does really well with a variety of cooking methods. I love to cook them in the oven, but frankly, there’s no substitute for a perfectly grilled New York Steak.
Cooking New York Strip Steak over the grill gives the steak a wonderful charred crust that is salty, savory and crispy. The high heat also allows you to get the steak charred on the outside, while keeping the center anywhere from rare to well done. But, you do need to know the best techniques for grilling that steak to ensure you don’t end up with an overcooked, dry, hard, and tough piece of shoe leather. The steps for perfect grilling are actually simple to learn, and after you cook a few, it’s easy to become an expert. Just follow the advice below, and you’ll be grilling up the best New York Steaks you’ve ever had!
How to Grill New York Steaks
- Grilling a New York Steak starts with the steak itself. By the highest quality beef you can find (prime is the best), and bring the steak up to room temperature before cooking.
- While the steak comes to room temp, light your grill. If using coals, you’ll want the coals to ash over slightly before cooking. On either gas or coals, you want a very hot grill, that’s been pre-heating for at least 20 minutes prior to cooking.
- About 15 minutes before you’re ready to grill, pat the New York Strips dry, lightly oil them and coat them liberally with salt and pepper
- The grill should be very hot (over 500 degrees). Lay the steaks down on the grate (diagonal to the grate, if you want pretty grill marks).
- Close the lid and leave the New York steaks alone, so they can sear for 3 – 4 minutes
- The one exception to leaving them alone, is if the grill flames up super crazy. Some fire is ok, but you don’t want them in a complete inferno. If needed, lower the heat or move the steak away from the flame.
- After 3 – 4 minutes, turn the steak over. The cooked side should be very charred and crusty
- Allow the second side to sear for 3 more minutes, with the lid closed.
- A steak that is more than an inch thick, should still be rare in the center. If you want it rare, remove it from the grill…you’re almost done!
- To cook the steak past rare, move it to a cooler part of the grill, and close the lid, creating an “oven” effect.
- The steak will move to another stage of “doneness” (from rare to medium to well done), about every 3 minutes.
- Ideally, you have an instant read meat thermometer, in which case you should check the steak every 3 minutes or so.
- 125 degrees is the perfect med-rare; 155 is well done.
- Once the steak is off the grill, allow it to rest. Resting will help to keep it both tender and juicy. As a general rule, I rest a New York Steak for at least 5 minutes. If it’s more than an inch thick, it should go longer.
- Once rested, you’re ready to slice in and enjoy! Serve that New York Steak up with some Cabernet, and you’ll be dining just about as good as it gets!