The best way to grill New York strip steak. With just a little bit of seasoning and butter, this recipe lets this beautiful cut of beef do all the talking.
The New York strip is one of my favorite types of steak to grill.
There aren’t many ways that are as simple for grilling steak as this. It’s quick and easy, and still gives you a succulent and beautiful cut of beef to enjoy.
Just like with any prime cut of beef, less really is more when cooking New York strip.
We’ll keep seasoning to a minimum, and let the real star of the show do all the work: The meat.
We’ll grill it directly over a high heat to lock in all the juices, and prevent it from drying out.
There’s nothing fancy about grilling this steak, but the great thing is there doesn’t need to be.
New York strip steak grilling tips
Here are a few quick tips to make sure you get the very most out of your New York strip.
Pat down with paper towels
Before you chuck your meat on the grill, give it a few pats down with paper towels. This will help dry the surface a bit, and also remove any excess moisture which could later turn to steam when grilled.
Choose meat with marbling
When trying to pick the best cut of beef for New York strip, try to pick out meat that has the most signs of marbling on the surface.
These are the grains of white fat that you often see running through the flesh of red meat. As beef cooks, this fat will start to render and melt and start to tenderize the meat and add more flavor.
When grilling your steaks, if you see any flare-ups on the grill surface, move the steaks to edge of the grill and wait for the flares to die down.
3 is the magic number
When grilling steaks, we often use the number 3 as a benchmark. This means grilling the steak for three minutes on each side, and then another minute and a half on each side. This should give us a good rare steak with a decent amount of sear and char on the outside.
Should you brine a New York strip steak?
You can dry brine New York strip with coarse or Kosher salt before grilling. Dry brining helps to make the meat more tender by breaking down the steak’s muscle tissue. It will also help to keep the surface dry, which can allow Maillard browning on the beef
For the best results, rub coarse or Kosher salt evenly over each steak and leave in the refrigerator for at least two hours. When you are ready to cook, rinse down and pat dry the steaks before throwing on the grill.