Grilling a perfect New York strip is a culinary achievement that can transform a simple dinner into a memorable experience. Known for its bold flavor, generous marbling, and tender yet robust texture, the New York strip—also called the Kansas City strip or strip loin—is a favorite among steak aficionados. Cooking this cut properly on a gas grill requires technique, timing, and temperature control to unlock its full potential.
This guide walks through everything you need to know about preparing, seasoning, grilling, and resting a New York strip steak for optimal results. Whether you’re grilling for a special occasion or crafting the ultimate weeknight meal, mastering this method will elevate your cooking skills and impress your guests.
Understanding the New York Strip Steak
Before you begin grilling, it’s essential to understand what makes the New York strip special and how to choose the best piece of meat for grilling.
What is a New York Strip?
The New York strip comes from the longissimus dorsi muscle, part of the loin primal. It’s a well-used muscle that gives the steak its dense, meaty texture. Unlike the tenderloin, which is extremely tender but less flavorful, the New York strip offers a perfect balance of tenderness and richness.
New York strip steaks are typically boneless, though some butchers offer versions with the bone left in (sometimes called a Kansas City strip). These steaks are usually 1 to 1.5 inches thick, an ideal thickness for grilling.
Choosing the Right Cut
When selecting your steak, look for the following:
- Marbling: Intramuscular fat enhances flavor and juiciness. Choose USDA Choice or Prime grades if possible.
- Thickness: Opt for steaks that are at least 1 inch thick for a juicy, evenly cooked result.
- Freshness: Look for bright red color and firm texture. Avoid those with a grayish hue or slimy surface.
Essential Tools and Ingredients for Grilling
Before you fire up the grill, gather all the tools and ingredients you’ll need to ensure your steak turns out perfectly.
Grilling Equipment
- Gas Grill: Any standard home gas grill with at least two burners for temperature zoning.
- Meat Thermometer: An instant-read thermometer is crucial for monitoring doneness.
- Tongs: Use long-handled tongs to flip and move the steak to avoid piercing it.
- Aluminum Foil: Useful for resting the steak while retaining warmth.
- Plate or Cutting Board: A good resting surface ensures juices don’t pool and soak into the meat.
Seasoning and Preparation Ingredients
To enhance the natural flavor of the steak:
- Kosher salt: Preferred over table salt for its ability to evenly coat and tenderize meat.
- Freshly ground black pepper: Adds depth and a slight kick to the profile.
- High Smoke-Point Oil: Avocado, grapeseed, or canola oil helps achieve a good sear.
Optional upgrades include herbs like rosemary or thyme, or a pat of butter for basting in the final minutes.
Preparing Your Steak for the Grill
Proper preparation is the foundation of a perfectly grilled New York strip.
Let the Steak Come to Room Temperature
Remove the steak from the refrigerator about 30–45 minutes before grilling. Allowing it to come to room temperature helps it cook more evenly, preventing a chilled center and avoiding overcooking the outer edges.
Pat Dry the Steak
Use paper towels to pat the steak dry before seasoning. A dry surface is essential for achieving a good sear because moisture impedes browning.
Season with Salt and Pepper
Use a generous amount of kosher salt and freshly ground black pepper on both sides. If you plan to use herbs or oil, apply them now. For deeper seasoning, you can also add a light coat of olive oil or avocado oil before sprinkling on the salt and pepper.
Setting Up the Gas Grill
Proper grill setup ensures you can achieve both a good sear and the ability to control doneness.
Create a Two-Zone Fire
For ideal grilling, set your gas grill to have one side on high heat (for searing) and the other side off or on low (for indirect cooking or resting). This allows you to quickly move steaks to a cooler area if they’re getting too hot.
Steps to Set Up a Two-Zone Fire:
- Turn all burners to high and let the grill preheat for 10–15 minutes.
- Once preheated, turn one side of the grill down to low or off, creating a cooler zone.
- Brush the grates to clean them before placing the steaks.
Preheat the Grates
A hot, clean grate is essential to achieving a good sear and preventing sticking. Let the grill get fully hot, then wipe the grates with a damp cloth or a clean paper towel dipped in oil to prep them.
Searing and Cooking the New York Strip
The searing and cooking process is where the magic happens. With the right approach, you’ll achieve that perfect crust and medium-rare center (or your preferred doneness).
Applying the Oil and Final Prep
Just before placing the steak on the grill, lightly brush both sides with a high smoke-point oil. This facilitates a better sear and helps prevent sticking.
Sear the Steak
Place the steak on the hot zone of the grill at a 45-degree angle to the grates for the first 2–3 minutes. Then, rotate the steak 90 degrees to create even diamond-shaped grill marks.
Flip the steak and repeat the process on the other side. Total searing time should be around 4–6 minutes, depending on the thickness and intensity of the heat.
Monitor Internal Temperature
Here are ideal temperature targets for different levels of doneness:
Doneness | Final Internal Temperature |
---|---|
Rare | 120–130°F (49–54°C) |
Medium Rare | 130–135°F (54–57°C) |
Medium | 135–145°F (57–63°C) |
Medium Well | 145–155°F (63–68°C) |
Well-Done | 155°F and above |
Adjusting Cook Time and Heat Zone
After searing, move the steak to the cooler zone of the grill to finish cooking. Keep the lid closed as much as possible to ensure even cooking and proper heat retention.
Use an instant-read thermometer to check the temperature in the center of the steak—avoid touching bone or any metal grates for accuracy.
Resting the Steak
Even the best-seared steak can be ruined without proper resting. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful steak.
How Long to Rest a Steak
Allow the steak to rest for 5–10 minutes, depending on thickness and doneness. Use aluminum foil tenting to retain warmth without steaming the crust.
Where to Rest the Steak
Place the steak on a warm plate or carving board after removing it from the grill. Avoid placing it back on the cold counter or into the fridge.
Serving Your New York Strip
Once rested, it’s time to serve your perfectly grilled steak.
Slicing Techniques
For maximum tenderness, slice the steak against the grain. This shortens the muscle fibers and makes each bite more tender.
If the steak is boneless, you can portion the meat into single servings or serve the whole cut for a dramatic presentation.
Optional Enhancements
While the New York strip is delicious on its own, you can elevate it further with these optional touches:
- Compound Butter: A herbed compound butter melts beautifully over a hot steak.
- Basting with Clarified Butter and Herbs: During the last minute of cooking, spoon over melted butter, garlic, and fresh herbs for extra richness.
- Hot Sauce, Chimichurri, or Blue Cheese Crumbles: For those who want bold flavor contrasts.
Common Mistakes to Avoid When Grilling a New York Strip
Even seasoned grillers can fall prey to common pitfalls that compromise the quality of their steak.
Overcooking the Steak
The most detrimental mistake is overcooking. New York strip steaks are best enjoyed medium-rare or medium. Cooking past medium-well results in dryness and loss of flavor.
Skipping the Resting Period
Resting is essential for a juicy outcome. Cutting into the steak immediately after cooking causes the juices to escape onto the plate rather than being absorbed into the meat.
Frequent Flipping
While it may seem helpful, flipping the steak excessively prevents a proper crust from forming. Stick with two to three flips at most during cooking.
Using the Wrong Tools
Avoid using a fork to flip your steak. A fork punctures the meat and releases juices. Always use tongs or a spatula to keep your steak intact.
Not Calibrating Your Thermometer
An inaccurate or uncalibrated thermometer can give false readings. Calibrate your thermometer regularly to ensure accurate temperature readings and perfect doneness.
Expert Tips for a Perfect Grilled New York Strip
If you’re looking to go above and beyond, consider these expert-level techniques to get even better results.
Reverse Searing (Optional Advanced Method)
The reverse sear method involves cooking the steak slowly at a low temperature first, then searing it at the end for a perfect crust. While often used with thicker cuts, it can work with a 1.5-inch New York strip.
Cast Iron Griddle on the Grill
Using a cast iron griddle or skillet on your gas grill provides a stable surface for perfect searing. The even heat distribution and retention help build a consistent crust.
Dry Brining for Maximum Flavor
If you have time, consider dry brining your steak by lightly salting it and letting it rest uncovered in the refrigerator for 12–48 hours. This enhances both flavor and texture.
Using Wood Chips for Extra Flavor
For a rich smoky finish, place soaked wood chips in a smoker box and place it on the grill grates near the heat source. Varieties like hickory, mesquite, or cherry wood pair beautifully with beef.
Conclusion
Grilling a New York strip steak to perfection requires knowledge, technique, and a bit of patience, but the results are well worth the effort. From selecting a quality cut and preheating the grill properly to mastering the sear and allowing the steak to rest, each step plays a crucial role in the final outcome.
Now that you’ve learned how to cook a New York strip on a gas grill like a pro, it’s time to take your newfound skills to the backyard and impress your friends and family. Whether you’re hosting a summer barbecue or preparing a romantic dinner, this method ensures your steak will be juicy, flavorful, and cooked exactly the way you like it.
Grill smart, season boldly, and don’t forget to let your steak rest—it’s the difference between a good steak and an unforgettable one.
What temperature should the gas grill be for cooking a New York strip?
To achieve the best results when cooking a New York strip steak on a gas grill, it’s important to preheat the grill to a high temperature—between 450°F and 500°F. This high heat allows for proper searing, which helps lock in juices and develop a flavorful crust through the Maillard reaction. For thicker cuts, this temperature range ensures the exterior caramelizes well while keeping the interior tender and juicy.
After searing, if the steak is especially thick (more than 1.5 inches), you may want to reduce the heat to around 350°F to 400°F to allow for more even cooking without over-charring the exterior. This two-zone grilling method gives you the flexibility to sear over direct heat and then move the steak to a cooler part of the grill to finish cooking. Monitoring the grill temperature with a built-in or external thermometer ensures consistency and control throughout the cooking process.
Should I marinate a New York strip before grilling?
While marinating a New York strip steak is optional, it can enhance both flavor and tenderness. A simple marinade with olive oil, garlic, herbs like rosemary or thyme, and a touch of acid such as lemon juice or vinegar can add depth to the steak’s flavor without overpowering its natural beefiness. Marinating for at least 30 minutes—up to 24 hours—allows the steak to absorb the flavors and may help break down muscle fibers, resulting in a more tender bite.
However, since New York strip is a naturally tender and flavorful cut, some prefer to keep it simple with just a generous seasoning of salt and pepper before grilling. Dry seasoning allows the natural juices and char to shine, especially when cooking over high heat. If you opt against a marinade, consider brushing the steak with a flavored oil or basting with melted butter and herbs during the last few minutes of grilling to infuse extra richness and aroma.
How long should I cook a New York strip on each side?
Cooking times for a New York strip steak on a gas grill depend on the thickness of the cut and your desired level of doneness. For a 1-inch thick steak grilled at 450°F to 500°F, sear each side for 3 to 4 minutes for medium-rare, which typically corresponds to an internal temperature of 130°F to 135°F. After searing, you can move the steak to a cooler part of the grill and cook for an additional 2 to 3 minutes per side if you prefer medium doneness (140°F).
For a 1.5-inch thick steak, cooking times increase due to the added mass. Sear each side for 4 to 5 minutes, then reduce the heat or use indirect grilling for another 4 to 6 minutes total, depending on how well-done you want it. Using a meat thermometer is the most accurate way to determine doneness and avoid overcooking. These timing guidelines ensure a perfect balance between char, juiciness, and internal temperature for a premium cut like the New York strip.
Do I need to let the steak rest after grilling?
Yes, allowing a New York strip steak to rest after grilling is essential for preserving moisture and enhancing the eating experience. During the resting period, which should last between 5 and 10 minutes, the juices that concentrate in the center of the steak during cooking redistribute evenly throughout the muscle fibers. Cutting into the steak immediately would cause these juices to spill onto the plate, leading to a drier texture.
To rest the steak effectively, place it on a warm plate or cutting board and loosely cover it with aluminum foil. This keeps it warm without trapping steam, which could soften the crust. The resting time also gives the meat’s proteins a chance to relax, making each bite more tender. For best results, time your rest period with meal prep so that side dishes or sauces are ready just as the steak reaches its peak serving temperature.
What type of wood chips should I use if I want to add smoky flavor?
If you’re using wood chips to enhance the flavor of your New York strip on a gas grill, opt for hardwood varieties that burn cleanly and provide a balanced smoky aroma. Mesquite and hickory are strong, bold options that complement the richness of beef, while cherry or oak provide a slightly milder and sweeter smoke. Each wood imparts a different intensity and flavor profile, so the choice depends on personal preference and the other ingredients in your meal.
To use wood chips effectively, soak them in water for at least 30 minutes before placing them in a smoker box or wrapping them loosely in aluminum foil with small holes poked in the top. Position the chips over the lit burners, and once the grill lid is closed, the smoldering chips will release aromatic smoke that infuses the steak as it grills. This technique works particularly well during the searing or indirect cooking stages, adding a restaurant-quality depth of flavor to the finished steak.
How should I season a New York strip before grilling?
Seasoning a New York strip steak should be simple yet effective to enhance its natural flavor without masking it. At a minimum, use a generous amount of coarse Kosher salt and freshly ground black pepper on both sides just before grilling. Salt draws out moisture, which promotes a caramelized crust, while black pepper adds a subtle heat and complements the beef’s flavor.
For extra depth, consider adding garlic powder, onion powder, smoked paprika, or a rub designed for steak, applied 10–15 minutes before cooking. If you prefer fresh herbs, you can brush the steak with olive oil and press chopped rosemary, thyme, or oregano onto the surface. For a restaurant-style approach, another option is to baste the steak with melted butter infused with herbs and garlic during the last two minutes of grilling. This not only enhances flavor but also encourages a glossy, rich finish on the exterior.
How can I tell when my steak is done without a thermometer?
While using a meat thermometer is the most accurate method to determine doneness, you can also use the “touch test” to estimate how cooked your New York strip is based on its firmness. For rare, the steak will feel soft and spongy; medium-rare will feel slightly springy but still tender. Medium steaks have more resistance without feeling hard, while well-done steaks are firm and offer little to no “give” when pressed.
However, the touch test requires experience and can be subjective, making it less reliable for those who are unfamiliar with different textures. It’s best to practice this method while occasionally checking your results with a thermometer to build confidence. When using this technique, err on the side of slightly undercooking and allowing the steak to rest, as carryover cooking will raise the internal temperature by a few degrees. Ultimately, combining visual cues, cooking times, and touch can give you a usable estimate of doneness when grilling a New York strip.