Grilled New York Strip Steaks
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
- 2strip steaks (10-12 oz trimmed well. 1-inch thick recommended.)
- kosher salt and pepper to taste (or 7:2:2 seasoning)
Directions
- 1
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.
- 2
Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
- 3
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.
- 4
Preheat your grill to high heat. Clean and oil grill grates well. Do not use olive oil here due to the low smoke point.
- 5
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 1/2 minutes. Flip at 5 minutes.
- 6
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.
- 7
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.