Strip steak (also called a New York Strip Steak, or New York Strip) is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. In this post, I’ll give you the tools to cook a better-than-restaurant quality strip steak at home.
What is Strip Steak?
A strip steak is cut from the short loin of the cow. This muscle doesn’t do too much work and is typically quite tender. It’s not quite as tender as the nearby tenderloin, but it’s still a great option for a nice, typically boneless steak that cooks evenly and quickly with a great beef flavor and nice chew. Strip steaks are best when they are well-marbled with nice, white fat weaving through the muscle of the steak.
NY Strip Steak
This recipe for cooking NY strip steak is inspired by Tyler Florence’s steakhouse. He seasons massive porterhouse steaks with only salt before searing at extremely high temperatures and then sprinkling with cracked black pepper after cooking. I took similar principles and adapted them for home cooking (because we don’t all have access to $5000 professional salamander machines in our backyards!), so you can cook your own perfect NY strip steak at home.
When the process is this simple, you need to make sure your ingredients are high quality. Use a bright red steak that is at least 1.5 inches thick. Season with coarse kosher salt or sea salt. Fresh crack your black pepper, if possible. When you focus on meat, fire, and simple seasoning, you’ll be happier with the result than if you had purchased an expensive steak from a restaurant.
How to Cook New York Strip Steak
You can always use the Reverse Sear method for New York strip steaks (I’ve detailed that method HERE), but that process takes quite a bit of time and effort. Sometimes the best things in life are simple and allow the flavor of the beef itself to shine through. I think the best way to cook a NY strip steak is with salt, pepper, a little butter, and a screaming hot grill.
Here’s my method for cooking New York strip steak:
- Season the steak. When you are 30 minutes out from grilling your steaks, remove them from the fridge, season both sides with kosher or coarse salt, and allow them to come up in temperature.
- Preheat your grill. Preheat your preferred grill to High heat, aiming for around 900 degrees F on the grates.
- Prep the butter. Combine all ingredients for the compound butter in a small bowl and spoon butter directly on the serving platter underneath where the steak will be placed.
- Grill those strip steaks! Place the steaks directly on the grill grates on a diagonal. For med rare: cook 2-3 minutes then rotate 45 degrees (for those beautiful criss-cross grill marks) and grill another 2-3 minutes. Flip the steaks and repeat on the other side. Grill for more or less time depending on your preferred doneness.
- Remove from heat and rest. Remove the steaks from the grill and place them on the buttered serving platter. Allow them to rest for 8-10 minutes.
- Slice and serve. Slice the steaks and sprinkle with black pepper just before serving.
More Steak Recipes
Here at Hey Grill Hey, we love grilling steak. If you’re looking for a collection of steak recipes to add to your recipe book, I highly recommend a few of these below:
New York Strip Steak Recipe
Watch the video below the recipe card and I’ll show you step-by-step how I make these New York Strip Steaks at home. I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can check out more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page.
Making good food should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Check it out today!
- 2 Strip Steaks
- coarse Kosher or sea salt
- coarse ground black pepper
Garlic Thyme Compound Butter (optional)
- 4 Tablespoons salted butter softened
- 2 cloves minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 30 minutes prior to grilling, remove your steaks from the refrigerator, season on both sides with the coarse salt and allow to come up in temperature.
- Preheat your grill to High heat. You're looking for temperatures around 900 degrees F on the grill grates.
- Combine all ingredients for the compound butter in a small bowl. Place one spoonful of butter directly on your serving platter underneath where each steak will be placed. Do this before you get your steaks on the grill so when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled strip steaks.
- Place the steaks directly on the grill grates at a diagonal. For a medium rare steak, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes.
- Flip the steaks over, cook 2-3 minutes, then rotate 45 degrees and grill for 2-3 more minutes. Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
- Remove the steaks from the grill and set each steak on the dollop of prepared compound butter.
- Let the steak rest for at least 8-10 minutes before slicing. Sprinkle with the black pepper just before serving.
**This post was originally published April 2018. It has since been updated with more information and helpful tips. The recipe remains the same.