Perfectly Grilled NY Strip Steaks on the Gas Grill are fast and easy with this never-fail recipe. Fire up that backyard BBQ for some juicy, flavorful, and tender strip steaks—we grill steaks several times a month.
🐄Ingredients
New York Strip Steaks—about 1 inch thick, choice or prime grade
Seasoning—salt and black pepper. Or other seasoning, dry rub, or marinades
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Featured Comment from Leslie :
"We followed your directions exactly and turned out delicious!"
⭐⭐⭐⭐⭐
Grilled NY Strip Steaks are our go-to summer grilling for relaxed company meals. Strip steaks are among the most popular beef steaks, and your BBQ grill is the perfect way to prepare them. I like to use gas for simplicity, but pellet or charcoal grills will also work.
The most common names for strip loin steaks are New York strip, Kansas City strip, or just strip steaks. There are several other names, but they are all the same cut of beef. Strip loin steaks are generally well-marbled and naturally tender.
Try these other quick and easy beef steak recipes: Seared and baked Strip Steaks or a delicious Seared and Baked Filet Mignon. You can also stay on the grill with Grilled Filet, Grilled Ribeyes, Grilled Top Sirloin, or Grilled T-bone Steak.
👨🍳How to Grill New York Strip Streaks on the Gas Grill—Step-by-Step Photo Instructions
1. If possible, rest the steaks at room temperature.
2. Preheat your grill to high heat. Clean and oil grill grates well.
3. Trim the beef of extra fat to prevent "flare-ups."
4. Season with coarse salt and pepper. I used my homemade seasoning salt with kosher salt, pepper, and garlic.
5. Place on the grill over direct heat with a closed lid for 5 minutes.
6. Flip and grill to your desired final temperature—see timing below.
7. Allow to rest off the heat for 5-10 minutes before serving. The temperature will rise a few degrees
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How Long to Grill NY Strip Steaks
A 1-inch strip steak takes about 7 minutes over high heat to reach 135° internal temperature, which is medium-rare.
Rare (cold red center—125°-130°) will take about 6-7 minutes. It's hard to get right, so only grill the first side for 3-4 minutes and watch closely.
Medium-rare (warm red center—130°-135°) will take about 7-8 minutes.
Medium (pink and firm—140°-150°) will take about 9-11 minutes.
Medium-well (minimal pink—150°-155°) will take about 12-14 minutes.
Well-done (firm and brown—160°+) will take 14+ minutes—not recommended.
Like most cooking, there are many variables, including the beef steak's size and thickness, beginning steak temperature, exact grill temperature, and desired final temperature.
To cook steaks correctly, you must use an instant-read meat thermometer. Estimated times are provided for planning only. Always cook to a target internal temperature, never by time.
Picking the best strip steaks
Pick well-marbled, 1-inch thick strip steaks, which will be 10-12 oz. Choose USDA prime or USDA choice-grade beef only. Lesser grades will be disappointing.
A ¾-inch-thick strip steak will cook nicely and be excellent, but watch the internal temperature closely, or you may overcook it. If you want to grill a strip steak over 1 ½ inches thick, you will be better off with a reverse sear method of grilling.
Occasionally, you will find a bone-in version of strip steak. It will cook the same, but since the bone absorbs heat, it will take a few minutes longer.
Trim the fat—you will not want to eat it, and when it melts with the grill's high heat, it will cause flare-ups, hot spots, and burning.
Seasoning strip steaks
Seasoning with salt and pepper is enough, but I like our All Purpose Seasoning (7:2:1 and 7:2:2), which also has garlic. You can use other seasoning mixes, like Montreal seasoning, or add different herbs and spices, like thyme and rosemary.
Salt pulls water out of the meat, reabsorbing it takes about an hour. Any seasoning with salt should be applied one hour before or immediately before cooking.
Marinades can add wonderful flavors. Try our easy steak marinade, which has ingredients that will also tenderize. Dry rubs, like a coffee steak rub or Chipotle dry rub, are also options.
🍽️Serving Suggestions
Let the grilled steaks rest off the heat for 5 to 10 minutes before cutting. This allows fluid to reabsorb back into the meat cells, resulting in a more tender and moister steak.
While I don't suggest steak sauces, some blue cheese compound butter is a great addition. Serve with potato side dishes like Roasted Red Potatoes, Parmesan Baked Potatoes, or Twice Baked Potatoes.
While grilled steak goes with almost anything you wish, a fresh garden salad is a good start. Try grilled vegetables like Grilled Mixed Vegetables, Grilled Baby Potatoes, Grilled Carrots, or Grilled Corn on the Cob.
For wine, we will pair strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir, which are excellent wine complements.
❄️What to do with leftovers
Leftover strip steak is wonderful served on a green salad. Or reheated and served as before.
To store leftover strip steak, refrigerate it for 3-4 days or freeze it in an airtight container for 3-4 months.
❓FAQs
Rest at room temperature before cooking—even 15 minutes will help, but over 30 minutes is better. This is very important with thicker steaks, and it will help you get to your desired internal temperature without overcooking the surface.
Rest for 5-10 minutes after cooking to allow the fluid that escaped the cells during cooking to absorb back into the meat cells. This results in the best moist and tender steaks.
It is traditional to oil steaks before grilling. I have tested both side by side and found no difference if the meat is well marbleized. So, do it if you like.
Closing the grill hood gives you more control. Generally, grilling something less than ½ inch thick can be open. Between ½ and 1 inch can be open but is better closed. Over 1 inch thick should always be closed.
📖 Recipe
Grilled New York Strip Steaks
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Ingredients
- 2 strip steaks - 10-12 oz trimmed well. 1-inch thick recommended.
- kosher salt and pepper to taste - or 7:2:2 seasoning
Instructions
- If possible, rest the steaks at room temperature for about 1 hour, allowing them to come to room temperature. But as little as 15 minutes will help.
- Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
- Applying salt and pepper at the start of the resting period is best. Just before starting to grill, it is OK if you skip the rest or forget. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt:pepper:garlic.
- Preheat your grill to high heat. Clean and oil grill grates well. Do not use olive oil here due to the low smoke point.
- Place on the grill grate over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, rotate the meat 90 degrees after the first 2 ½ minutes. Flip at 5 minutes.
- Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. Never cook by time only—always cook to a target internal temperature.
- During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4 degrees less—lightly tent with foil. Allow to rest for 5-10 minutes before serving.
Recipe Notes
Pro Tips
- Use a gas, pellet, or charcoal grill.
- I suggest about 1-inch thick steaks here. ¾ inch thick will cook faster and is easy to overcook, so be careful.
- Seasoning: To your taste with salt and pepper, we like garlic, so my 7:2:2 seasoning is perfect here. Other seasonings and marinade are acceptable.
- The timing of the salt: Salt will pull the water out of the meat, but in 45 to 60 minutes, the salt and water will reabsorb, which is good. So, salt at the start of the rest at room temperature or just before grilling but not in between.
- From my point of view, oil on the meat is not needed, but some experts want a nice coat of oil on the meat and not the grill grates. I can't tell the difference, so it's your choice.
- You need to use an instant-read thermometer to cook beef steak correctly.
- Cooking times are provided as general meal planning guidelines, not as exact cooking instructions. Do not cook on time alone.
- Many more options and questions are discussed in the recipe post.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally Published February 8, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Christina says
I have bones on tge tops of my strips. I assume a little longer on the cook time? Or should I trim them off?
Dan Mikesell AKA DrDan says
Hi Christina,
Welcome to the blog.
A "bone-in" strip steak will take a few minutes longer. No need to remove the bone, just cook to the final internal temperature you want.
Some people like the bone there and feel it adds some flavor. I don't really think it does but it doesn't hurt, just a minor adjustment in cooking time.
Dan
Leslie says
We followed your directions exactly and turned out delicious! I made an herbal butter to dip on the side and paired nicely. We also grilled brussel sprouts to go with the steak.
Dan Mikesell AKA DrDan says
Hi Leslie,
Welcome to the blog.
This is our go to recipe for small dinners with company. We always do the blue cheese butter and frequently marinade.
Glad you enjoyed it.
Thanks for the note and rating.
Dan
Lester Hackman says
Good Eve,
Preparing two strips tonight, Labor Day,
looking forward to them using your recipe!
I bought a whole strip, had the butcher cut steaks from half and kept the rest to do as a
Roast, like I do for prime rib.
I’d like a recipe for that!
Thanks!
ps: I’ll write a post when tonight’s strips done!
DrDan says
Hi Lester,
Welcome to the blog.
I think you will find this recipe very solid. Enjoy.
About the loin roast. It will basically cook like a prime rib/rib-eye roast. I do have a recipe for a smaller ribeye rib roast.https://www.101cookingfortwo.com/smaller-rib-eye-roast/ if you want to see how I would do it. But if you have done prime rib, you should be good.
Dan
BobR says
5 Stars! We picked up hand cut Strip Steaks from the butcher in town and didn't want to screw it up! Your instructions were spot on, they were cooked to perfection! Thanks!
Ted says
Love the tutorials but you and almost never mention whether to leave the gas grill up or down during the process. Is it leave it up unless otherwise mentioned ?
/Ted
DrDan says
Closed. General rule: Less than 1/2 inch (fish) is open. 1/2-1 inch can be open but it is much harder control and over 1 inch is always closed. So always assume closed unless otherwise stated. It is open in the photos just to get the photos.
I have it covered in the grill temperature post and I never think of it. I think tonight I will work on adding it to the most popular grilling posts. I'm in the progress of rewriting the entire blog and have about 120 of 600 done. I will check the 120 and add and then try to remember as I go forward. A lot of people ask anymore.
Andrey Golubsah says
___123___How to Grill a Strip Steak on a Gas Grill | 101 Cooking For Two___123___
Lara says
I've used your method in the past and it makes for a delicious steak. Yummy!
Ken b says
Just tried cooking it your way, looks great.
We update after I eat, sorry got to run have a great looking steak waiting on me..""?
Ken b says
Great meal!
Thanks for your time.
Bryce says
The only thing you forget in your tutorial, unless I missed it, is that you need to turn your steak after the 5 minutes of grilling and go 1 minute less. Yes I like to rotate my steak too for cross action and best cooking thoroughly.
DrDan says
It is there but I will redo the wording that could be better.
Thanks for the note.
Dan
Craig Codding says
-So I tried this and it was fantastic! I have an outdoor gas grill, that I heated up to 425 degrees. My New York steak was 1-1/4 thick. My wife and I tend to like our meat dead ( I know that's the wrong way to eat it ) -so I butterflied the steak. Salt (coarse pink Hawaiian) and ground pepper, some spray canola oil on the grill to keep it from sticking. I went about 2 1/2 minutes a side covered on the bbq, then let it sit for 5-7 minutes. Juicy and plenty of flavor, thank you! Craig
Jeff says
Hello DrDan
I love this site so much and all your info, keep up the amazing work! Hopefully some day I'll be as good as you (also hopefully your setup too 😀)!!
You said not to use olive oil due to the low smoke point when oiling the grill, what do you suggest one to use? Thanks, have a wonderful day
Cheers
Jeff
DrDan says
Thanks Jeff,
You're right. Good olive oil will smoke. A good corn oil is excellent. I cheat and use the grill rated PAM usually.
There is not much "special" about my setup except for the natural gas grill. I just love that feature. I even use and electric stove. Now no other food blogger will talk with me...
Dan
Linda says
Do you close the grill lid?
DrDan says
Hi Linda,
Yes. As a good general rule, anything over 1/2 inch thick should have a closed lid. So a thin fish filet in a grill basket may not but most everything else should. I do have a large heavy griddle that requires the lid to be open but considering what I cook on it, that is fine.
Capt. Jack says
We took a 16 oz New York Strip 1" thick and cut it in half after grilling it just the way you said to. It turned out to medium instead of medium well but it was windy and cool and affected the temperature of the grill. Tasted excellent with Montreal Steak seasoning!
Lara says
It is 6:30 AM here and my mouth is watering looking at these photos. Too bad it is also only 3 degrees - no going near my grill until spring.
DrDan says
My grill is three feet from the kitchen door and has natural gas from the house so I can grill 365 even in Michigan... some shoveling is involved occasionally. I have a wonderful pan seared method and finished in the oven method at https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/ if you want.
Thanks for the note
DrDan
Chris says
Excellent tutorial. You mentioned an 1 1/2 inch strip steak being too much for one person. I agree and that's why we like to convert a 1 1/2" strip steak into 2 Manhattan fillets (one 7 and one 9 ounce portion). You still get the thick steak but a more reasonable portion. Great post.
Leslie says
This looks really good, in fact everything on your plate looks great, I may make all of it for Valentine's Day. Are you serving stovetop almond green beans and cheesy potatoes or crack cauliflower with it?
DrDan says
I'll probably do porterhouse steaks. I must admit the potato is from the deli and but the beans are "real". I think we will do just baked with the beans.
Dan