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.
What is New York Strip Steak?
New York strip steak is a cut of beef that comes from the short loin or the middle back of the steer.
The origins of the name are unclear, but the most accepted explanation is that it was a signature dish for many restaurants in the New York area starting in the 19th century. Some histories even trace it back to a specific restaurant called Delmonico’s.
New York strip steak is such a popular cut of meat because of its intense meaty flavor. The cut of beef usually comes from the longissimus muscle, which is not worked very often, giving it a tender instead of tough texture.
Times and Temperatures
The best cooking method for New York strip steak relies on rapid speed and relatively high temperatures to prevent the meat from drying out.
Grill the steak for five minutes on each side for a medium-rare texture, adding two minutes for medium steak.
Most recipes recommend heating the grill to a high temperature for cooking New York strip steak, up to 550 degrees Fahrenheit. However, more important than the temperature of the actual grill is the internal temperature of the meat. You’ll know that your steak is done to medium-rare texture when it reaches a temperature of 135 degrees, medium at 140 degrees, and medium-well at 145 degrees Fahrenheit.
How to Slice New York Strip Steak for Serving
Before serving your New York strip steak, you should let it rest for a few minutes. After grilling, resting the steak allows the juices to settle and makes it easier to slice the steak.
Then, look for the grain on your meat, which is how the fibers are distributed. Use a sharp, serrated knife to cut against the grain into thin slices, about one-fourth of an inch thick. The good news is that the grain is so fine in New York strip steak that even if you accidentally cut it the wrong way, the meat will probably still be tender.
How to Make New York Strip Steak Tender
Preparation is key to ensuring that the New York strip steak will be tender. Many recipes recommend tenderizing the steak with a meat mallet before putting it on the grill because this cut has less fat than other cuts.
You should also be careful with the cooking method. If you cook the strip steak for too long, that will make the meat tough.
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.
- Avoid Flare-Ups. 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.
- 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.
Grilled New York Strip Steak
- 4 prime-grade New York strip steaks
- 2 sticks unsalted butter
- ½ cup corn oil
- 8 tsp kosher salt
- 8 tsp ground black pepper
- Hear up a small saucepan over medium-high heat.
- Rest the steaks for 30-40 minutes prior to grilling to allow them to come to room temperature.
- Combine the oil and clarified butter in a large plate or bowl. Coat the steaks in the mix, and cover on all sides. Allow any excess oil to drip off and transfer back to counter surface to allow to rest.
- Season each steak with 1 teaspoon of salt and 1 teaspoon of black pepper.
- Heat up charcoal, pellet or propane grill to a high heat.
- Carefully place steaks on hottest part of your grill. Grill on 3 minutes on each side, or until you have reached desired doneness.