How to Grill the Perfect New York Strip Steak

Learning how to grill NY strip steak is easier than you might think; and it’s one of the best steaks to throw over live fire. This guide breaks it down step-by-step so anyone can do it, whether you’re just getting into backyard grilling or looking to level up your steak game. I’ll also show you why a simple compound herb butter takes this cut to the next level, and how it compares to grilling the perfect ribeye.

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How to Grill NY Strip Steak Step-by-Step

Step 1: Choose the right steak
Pick a thicker-cut NY strip with good marbling, USDA Prime or Certified Angus Beef is ideal. Thicker steaks are easier to grill evenly, so a cut that’s 1¼” thick is ideal.

Step 2: Pat it dry and season with salt
Use a paper towel to dry the surface of any moisture. Season generously with kosher salt. Skip the black pepper for now—it can burn over high heat and get bitter. Add it after grilling for a better result, unless you enjoy the slight bitterness (many do).

Step 3: Grill over direct heat, flipping often
Preheat your grill for direct, high heat. Place the steak directly over the flame and flip it every 30 seconds. This method builds a crust without overcooking the outside. It also helps cook the steak more evenly from edge to edge.

Step 4: Monitor internal temperature
Use a reliable instant-read thermometer. For medium-rare, pull at 120°F. For medium, go to 125°F. Let tented carryover cooking do the rest.

Step 5: Rest and add butter
Rest the steak for 5–10 minutes to keep the juices locked in. Place the steaks on top of compound herb butter for extra richness.

Step 6: Slice and serve
Slice against the grain, sprinkle on pepper if desired, and serve while it’s still warm and juicy.

Tips for Grilling the Perfect NY Strip Steak

Know Your Steak’s Temperature: Grilling the perfect steak with consistency is impossible without using a reliable meat thermometer. Trust me, this is the one tool I talk about most, and it’s a must-have for anyone who cooks. 
Be Careful: We are cooking at extremely high temperatures on this one so use a long set of tongs to flip your New York steak.
Be Patient: Because of the extremely high temperatures used for grilling this steak, the meat will be very tight coming off the grill. The rest period is a must; you’ll lose all the meat’s juices if you slice it too early. 
Keep It Moving: Every time you flip the steak, place it on a different spot on the grill grate. This helps with the char.

NY Strip vs Ribeye, Filet, and Other Steaks: How It Compares

First, the NY Strip steak is uniform in shape. Similar to this incredible bourbon basted London broil, but unlike a skirt steak, for example. It’s nearly impossible to cook a skirt steak or flap steak to a uniform doneness because of the shape and inconsistent thickness of the cut.

Second, the strip steak isn’t typically cut too thick, like a filet mignon, for example. The thickness of the filet mignon makes it difficult to cook evenly throughout unless you’re using some of the more advanced cooking techniques. 

Finally, the strip steak doesn’t consist of more than one muscle, like the ribeye for instance.

The ribeye cap cooks much faster than the eye of the ribeye, so it’s challenging (but not impossible) to get a consistent doneness on that cut as well.

Why I Don’t Reverse Sear NY Strip Steak (and What I Do Instead)

We won’t be using the reverse-sear method that I am such a fan of on this New York strip steak. A typical strip steak isn’t cut thick enough to take advantage of that technique.

Instead, we will use the multi-flip technique. There’s an old myth floating around that you should only flip a steak one time once you place it on the grill.

That’s not great advice—in fact it’s horrible advice—and it often results in a steak that’s overcooked on the outside and raw in the center, like the steak below.

The multi-flip technique is as simple as it sounds. We are simply flipping the steak often (every 30 seconds or so) and continually placing it on a different spot on the grill grate.

Grilling New York strip steak with this technique, which is great for cuts less than 1.5 inches thick, will result in even doneness from edge to edge of the steak, like the steak below. It’s also great if you’re applying a marinade or sauce to a steak, like this bourbon molasses steak.

How to Buy the Best NY Strip Steak: Ask Your Butcher This

No matter the technique used, however, you have to start with a good quality steak. I love shopping local, and if you have a great local butcher I highly recommend that.

If you have a trusted local butcher, just ask him or her if they can cut you a New York strip steak from the chuck end or middle of the strip loin. Most are happy to do it and actually appreciate when a customer knows exactly what they want.

This will eliminate the tendon that runs through a strip steak harvested from the back end (sometimes called the “nerve end”) of the strip loin.

Grilled NY Strip Steak FAQs

How long do you grill a NY strip steak? It depends on thickness and your desired doneness. For a 1.25″ steak, grill over direct heat for about 4–5 minutes per side (total) flipping often for medium-rare. Use a reliable instant read thermometer for the best results.

What temperature should NY strip steak be cooked to? Medium-rare hits around 120°F. Medium is about 125°F. Pull your steak 5°F before desired temperature is reached, then let it rest; it’ll finish as it rests.

Do I need to let my steak come to room temp before grilling? Not really. It’s not going to hurt, but that myth’s been busted. Grill it straight from the fridge, just dry it off well with a paper towel first.

Should I oil the grill or the steak? Oil the steak, not the grates. oil on a hot grate will burn off before the food hits it. Keeps things simple and less smoky.

Is NY strip steak better with a marinade or a dry rub? For grilling a NY strip steak, I like a dry rub. Marinades are fine, but they need to be dried off the steak or they’ll steam the meat instead of searing it, and they can flare up. Keep it dry and flavorful.

How to Grill the Perfect NY Strip Steak

Serves: 2 | Prep Time: 5 minutes | Cook Time: 5-7 Minutes

Ingredients
2 NY strip steaks
1 tbsp olive oil
2 tsp kosher salt
2 tbsp compound butter (per steak)

Step 1: Place the compound butter on the counter and allow it to come up to room temperature for about an hour.

Step 2: While the butter is getting to room temperature, light the grill and set up for high direct heat. You’ll want to get the coals as hot and as close to the cooking grate as possible.

If using a gas grill, allow the grill to preheat with the lid closed for at least 30 minutes.

Step 3: Evenly coat strip steaks with olive oil and season them liberally with kosher salt. Put one pat of compound butter on each plate and set aside.

TIP: Putting pepper on the steak at this point as personal preference. The extreme heat will burn it, producing a slightly bitter flavor that some enjoy. I don’t recommend using a premixed rub as many of them contain sugar which will also burn. Trust me on this one, just use the salt and let the meat shine through.

Step 4: Place steaks directly over hot coals and flip every 30 seconds. With each flip, place the steaks in a different spot on the grill grate. This allows the best searing to take place through conductive heat.

The steaks below have been on the grill for about 2.5 minutes total, and you can already see that nice crust forming.

Step 5: After about five minutes of total steak grill time, use a reliable quick-read meat thermometer to check the internal temperature of the steak. Remove steaks from the grill when the internal temperature reaches 120°F for a medium-rare steak. 

Step 6: Place steaks directly on top of one pat of butter, adding an additional pat to the top of the steaks. Tent the steaks with aluminum foil. Allow them to rest for five minutes. Carry-over cooking will continue, and the final serving temperature of the meat will be in the neighborhood of 127°F or so, the perfect medium rare.

Step 7: Slice steaks and top with additional compound butter for serving. Need the perfect side for these steaks? Try them with grilled broccolini and roasted garlic mashed potatoes.