If you’re craving a steak that is packed with robust, savory flavor and boasts that irresistible char from the grill, you have to try this Grilled New York Strip Steak Recipe. It’s a straightforward yet incredibly satisfying dish that highlights the natural richness of the beef, enhanced with just a touch of seasoning and expert grilling technique. Whether you’re a steak lover or a grilling novice, this recipe promises juicy, tender results every time, making it perfect for a casual weeknight dinner or a special weekend feast with friends. Let’s dive into the simple magic of creating the perfect grilled New York strip steak that will have everyone asking for seconds.
Ingredients You’ll Need
This Grilled New York Strip Steak Recipe calls for only a handful of ingredients, making it wonderfully uncomplicated while ensuring every bite bursts with flavor and texture. Each element serves a purpose, from seasoning to enhancing juiciness and creating that spectacular sear you’re after.
- New York strip steaks (2, 1-inch thick): Choose steaks with good marbling for tenderness and rich flavor.
- Sea salt: Essential for drawing out moisture and intensifying the beef’s natural taste.
- Garlic powder: Adds a subtle savory depth without overpowering the steak.
- Black pepper: Freshly ground for a little heat and robust aroma to complement the beef.
How to Make Grilled New York Strip Steak Recipe
Step 1: Prepare the Steaks
Start by removing the steaks from their packaging and patting them dry with paper towels. This step is crucial because removing excess moisture helps you get that beautiful caramelized crust during grilling. Then, generously sprinkle sea salt, garlic powder, and black pepper over both sides of the steaks. If you can, let the steaks rest uncovered in the fridge for 1 to 24 hours to dry brine. This simple process locks in flavor and makes the meat incredibly tender and juicy.
Step 2: Preheat Your Grill
Whether you’re using a gas or charcoal grill, preheat it until it’s screaming hot. For a gas grill, aim for a high heat between 400 and 500 degrees Fahrenheit. If you prefer charcoal, light the coals in a chimney starter and wait until many coals turn white, then spread them over one side to create direct and indirect heat zones. This setup gives you control over cooking and lets you sear and then finish the steak perfectly.
Step 3: Sear and Grill Your Steaks
Place the steaks directly over the hot side of the grill to sear, cooking for about 2 to 3 minutes per side for that sought-after crust. Then, keep flipping the steaks every couple of minutes until they reach your desired doneness. Don’t forget to grill the edges of the steak to crisp up that thick fat cap. For accuracy, insert a meat thermometer into the thickest part—you’re aiming for about 125 to 130 degrees Fahrenheit for medium-rare or 135 for a perfect medium.
Step 4: Rest Before Serving
Once cooked, move the steaks to a plate and let them rest for 10 minutes. This crucial pause allows the juices to redistribute throughout the meat, making every bite wonderfully moist and tender. Patience here turns a great steak into an unforgettable one.
How to Serve Grilled New York Strip Steak Recipe
Garnishes
A few simple garnishes can elevate the appeal and flavor of your Grilled New York Strip Steak Recipe. A sprinkle of flaky sea salt right before serving adds a delightful crunch and enhances the steak’s natural flavors. Fresh herbs like rosemary or thyme offer an aromatic finish, while a dollop of herb butter melts decadently over the warm steak adding richness.
Side Dishes
Pairing your steak with the right sides can turn your meal into a celebration. Classic options like grilled asparagus, roasted garlic mashed potatoes, or a fresh arugula salad with lemon vinaigrette beautifully complement the beef’s hearty flavor. For a taste adventure, try chimichurri sauce or a fiery peppercorn cream sauce alongside.
Creative Ways to Present
Presentation is part of the fun! Slice the steak thinly across the grain and arrange the slices fanned out on a wooden board for a rustic look that invites sharing. Drizzle with a splash of balsamic glaze or a sprinkle of chopped chives to add visual appeal and another flavor dimension. Serve with small ramekins of sauces or compound butters to create an interactive dining experience.
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled New York Strip Steak Recipe, wrap it tightly in aluminum foil or place it in an airtight container and store in the refrigerator for up to 3 days. Proper storage keeps the steak juicy and ready to enjoy in salads, sandwiches, or quick reheat meals.
Freezing
To freeze your grilled strip steaks, wrap each piece individually in plastic wrap and then a layer of aluminum foil or place in freezer bags, removing as much air as possible. Frozen steaks can last up to 3 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheating steak gently is key to preserving its tenderness. Warm it slowly in the oven at 250 degrees Fahrenheit wrapped in foil, or briefly sear it in a hot skillet with a splash of beef broth to revive juiciness. Avoid microwaving if possible, as it can dry out the meat.
FAQs
Can I use a different cut of steak with this grilling method?
Absolutely! While this recipe shines with New York strip steaks, you can also use ribeye or sirloin steaks. Just be aware that cooking times might vary slightly depending on the thickness and fat content of the cut.
Do I really need to dry brine the steak overnight?
Dry brining is highly recommended because it enhances flavor and tenderness, but if you’re short on time, seasoning just before grilling still delivers great results. The longer the dry brine, the better the seasoning penetrates the meat.
How do I know when the steak is done without a thermometer?
If you don’t have a meat thermometer, you can use the finger test method to estimate doneness based on steak firmness, or cut into the steak to check the inside color, but investing in a good thermometer is worth it for foolproof results.
What if I prefer my steak well done?
This recipe works for all doneness levels—just grill a bit longer until the internal temperature reaches 150 to 155 degrees Fahrenheit. Keep in mind that well done steaks can be less juicy, so consider finishing with a flavorful sauce or butter.
Can I add marinades or other seasonings?
While the simplicity of this Grilled New York Strip Steak Recipe highlights the beef’s natural flavor, you can definitely experiment with marinades or spice rubs. Just be careful not to overpower the meat, and adjust grilling times if using sugary or thick marinades.
Final Thoughts
Grilling the perfect New York strip steak is truly a gratifying experience, and this Grilled New York Strip Steak Recipe makes it easy and approachable for everyone. With just a few simple ingredients and a solid grilling technique, you can create a steakhouse-worthy meal right in your own backyard. I can’t wait for you to try this recipe and enjoy the juicy, flavorful results that make every bite so memorable. Happy grilling!
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Grilled New York Strip Steak Recipe
- Total Time: 20 minutes
- Yield: 2 servings
Description
This Grilled New York Strip Steak recipe delivers a perfectly seared, juicy, and flavorful steak using a simple dry brining technique and direct grilling over high heat. Ideal for steak lovers craving a classic American dish with a beautifully caramelized crust and tender interior.
Ingredients
Steaks
- 2 (1-inch thick) New York strip steaks
Seasonings
- Sea salt
- Garlic powder
- Black pepper
Instructions
- Prepare the Steaks: Remove the steaks from their packaging and place them on a plate or cutting board. Pat them dry with paper towels if there is any moisture on the surface to ensure a good sear.
- Season the Steaks: Sprinkle both sides of each steak liberally with sea salt, garlic powder, and black pepper to season the meat thoroughly.
- Dry Brine (Optional): Refrigerate the seasoned steaks uncovered for 1 to 24 hours. This dry brining process draws out excess moisture while seasoning the meat deeply, resulting in a juicier and more flavorful steak.
- Preheat the Grill: Clean the grill grates with a wire brush. For gas grills, heat to high (400-500°F). For charcoal grills, light the coals and heat until many coals turn white, then arrange coals to create direct and indirect heat zones.
- Sear the Steaks: Place steaks directly over the hot zone and sear for 2-3 minutes per side to develop a caramelized crust.
- Cook to Desired Doneness: Continue grilling the steaks, flipping every 2 minutes and also grilling the fatty edges for crispiness until the internal temperature reaches your preference (use a meat thermometer). For medium-rare, aim for 125-130°F; for medium, 135°F.
- Rest the Steaks: Remove from the grill and let them rest for 10 minutes to allow juices to redistribute before serving.
Notes
- Use an instant-read thermometer for precise doneness.
- Final cooking temperatures: Rare (115-120°F), Medium Rare (125-130°F), Medium (135-140°F), Medium Well (145-150°F), Well Done (150-155°F).
- Dry brining enhances tenderness and flavor but is optional if short on time.
- Grilling sides of the steak renders fat for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
