Best New York Strip Steak Grill Recipe with Asparagus (2024)

FAQs

What is best way to cook New York strip steak on a gas grill? ›

Add steaks to grill and cook until golden browned and charred on one side, about 4 to 5 minutes. Flip steaks and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.

Strip steak generally takes 15-20 minutes to cook to medium-rare on a gas or charcoal grill.

If your grill has a thermometer, aim for between 550 and 700 degrees. Brush both sides of each steak with olive oil and season with salt and pepper.

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

Restaurants often sear the steak on high heat to create a flavorful crust, and then finish cooking it in the oven to ensure even doneness [2]. This combination of high heat searing and controlled oven cooking helps to lock in the juices and maintain tenderness.

Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.

If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.

What is the 5 minute rule for steak? ›

Meat Resting Times and Temperature

Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound.

Place the steaks directly over the hottest area of the grill. If your grill has a hot spot (where everything seems to burn) that's where you should sear them. Place them on the grill for at least 3 minutes before flipping. Sear for another 3 minutes.

Since the New York Strip is already tender, avoid marinating for too long to prevent the meat from becoming mushy. A few hours to overnight is generally sufficient to allow flavors to infuse. Balance is Key: Opt for a marinade that enhances rather than overwhelms the steak's natural taste.

Grill 7-10 minutes for a medium rare steak (135°F), which will be very pink but warm in the center. Grill 10-12 minutes for a medium steak (145°F), which will be slightly pink and still very juicy. Grill 12-15 minutes for a well done steak (160°F), which will be brown and warm all the way through.

In most cases, you'll want to skip the steak marinade unless you buy budget-friendly cuts. More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade.

We want two zones: direct heat and indirect heat. Put the steaks on the indirect heat side (the side with the unlit burners) and cook until an internal temperature of your liking. Remove the steaks and boost all burners to 500ºF degrees. Add the steaks back and sear for 1 minute each side.

Keep the grill hot at 450 to 500 degrees for best results. This allows the steak tips to sear quickly and lock in moisture to prevent them from drying out. Keep the steak tips on the grill for 2-3 minutes on each side.

Heat the grill to medium-high heat, between 350-400 degrees Fahrenheit. Remove the steak from the marinade and and it to the hot grill. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.

Sear the steak on both sides, to develop color and flavor, over the hot side and then move it to the cooler side, close the lid and bake it to your desired doneness. Easy peasy.