A 1-inch-thick New York strip steak usually takes 4–6 minutes per side over high heat, or about 8–12 minutes total, then needs a 3-minute rest. This boneless beef cut from the short loin is simply seasoned with salt, pepper, and garlic, grilled until it reaches a safe internal temperature, and served sliced or whole.
Ingredients
- 2 New York strip steaks, about 12 oz (340 g) each and 1 inch (2.5 cm) thick
- 1 tbsp (15 ml) neutral, high-heat cooking oil, such as canola or avocado oil
- 1 tsp (5.7 g) kosher salt
- ½ tsp (1.2 g) freshly ground black pepper
- ½ tsp (1.5 g) garlic powder
- 1 tbsp (14 g) unsalted butter, optional, for serving
- 1 tbsp (4 g) chopped fresh parsley, optional, for serving
- 1 lemon, cut into wedges, optional, for serving
Instructions
- Preheat the grill. Heat a clean gas or charcoal grill to high, about 450–500°F (232–260°C). Allow roughly 10–15 minutes for a gas grill to heat, or wait until charcoal is covered in gray ash and the grate is hot. The recipe’s 15-minute prep time includes preheating while you season the steaks. Set one area to medium heat if your grill allows, so you have a cooler place to move the steaks if they brown too quickly.
- Prepare the steaks. Pat the steaks dry with paper towels; a dry surface browns more readily than a damp one. Rub the oil over both sides, then season evenly with salt, pepper, and garlic powder. If the steaks are notably thinner or thicker than 1 inch, use the thickness guide below as a starting point rather than relying on the recipe’s 10–12-minute grill estimate.
- Grill the first side. Place the steaks on the hot grate and close the lid. Grill for about 4–6 minutes without moving them, which gives the surface time to brown. If a flare-up occurs, shift the steaks to the cooler part of the grill; do not leave them over flames that are actively licking the meat.
- Turn and check the temperature. Flip with tongs and grill the second side for another 4–6 minutes. Start checking the thickest part with an instant-read thermometer near the end of that range. Insert it sideways into the center of the steak, avoiding the bone if your cut has one. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a rest of at least 3 minutes; check each steak individually because thickness and grill heat can vary. If the steak needs more time, continue grilling in 1-minute increments, turning as needed to prevent scorching.
- Rest, then serve. Transfer the steaks to a clean plate and rest them for at least 3 minutes before cutting. This rest is part of the food-safety guidance as well as a chance for the juices to settle. Add the optional butter and parsley while the steaks are hot, and serve with lemon wedges if you like. Slice across the grain for tender bites, or bring each steak to the table whole.
Approximate timing by thickness: At a grill temperature of 450–500°F (232–260°C), a ¾-inch (2 cm) steak may take about 3–5 minutes per side; a 1-inch (2.5 cm) steak about 4–6 minutes per side; a 1¼-inch (3 cm) steak about 5–7 minutes per side; and a 1½-inch (4 cm) steak about 6–8 minutes per side. These are estimates for getting started, not a substitute for a thermometer. A very hot grill, a cold steak, wind, and the exact shape of the cut all affect the time. For a thicker steak, sear over high heat and finish over the cooler zone so the outside does not burn before the center reaches temperature.
Tips
- Use thickness, not weight, to estimate time. Two steaks can weigh the same but cook at different speeds if one is wide and thin and the other is compact and thick. The thermometer reading is the reliable doneness check; grill minutes are only a guide.
- Keep the seasoning simple or swap the herbs. If you do not have garlic powder, leave it out or use 1 tsp (about 3 g) finely chopped fresh garlic mixed into the oil. Fresh garlic can brown quickly over direct heat, so adding it to butter after grilling is less likely to scorch. Smoked paprika can replace the garlic powder for a smoky note, though it changes the classic steak flavor.
- Do not press the steak or cut it to check. Pressing does not make it cook faster and can squeeze out juices. Cutting into the center during grilling releases juices and still does not tell you the temperature as accurately as an instant-read thermometer.
- Keep raw-meat tools separate. Use a clean plate and clean utensils for the cooked steaks, rather than the plate or tongs that touched raw beef. If you want grill marks, start with a clean, hot grate; oil the meat lightly instead of pouring oil onto the grill, where it can flare.
Serving Suggestions
New York strip has a savory, beef-forward flavor and enough richness to pair well with bright or crisp sides. Serve it with a baked potato, grilled corn, or roasted potatoes for a classic steak dinner. A green salad with a sharp vinaigrette, steamed green beans, or grilled asparagus balances the richness without making the plate feel heavy. Add bread to catch the steak juices, or spoon a little melted butter and chopped parsley over the top just before serving.
For a simple meal, allow one 12-ounce (340 g) steak per person and serve it whole. For a shared platter, slice the rested steaks thinly across the grain and arrange them with lemon wedges and any juices from the plate. If serving steak with a sauce, keep it on the side so diners can choose how much to add; peppercorn sauce, chimichurri, and a quick pan-style herb butter all work, though each gives the steak a different character.
Variations
- Herb butter: Mash the optional butter with 1 tsp (about 1 g) finely chopped rosemary or thyme. Place a small pat on each steak after grilling so it melts over the surface. Dried herbs work too, but use about ¼ tsp (0.5 g) because their flavor is more concentrated.
- Chili-lime seasoning: Replace the garlic powder with ¼ tsp (0.5 g) chili powder and finish with fresh lime juice instead of lemon. This gives the steak a tangier, lightly spicy finish without changing the grilling method.
- Marinated steak: For a more pronounced flavor, mix 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oil, and 1 tbsp (15 ml) lemon juice, then marinate the steaks in the refrigerator for 30 minutes to 2 hours. Pat them dry before grilling, and reduce or omit the added salt because soy sauce is salty. The marinade changes the surface flavor and may make browning a little less even.
- Use another steak cut: Rib-eye can be grilled with the same method, but its fat may cause more flare-ups. A top sirloin steak is usually leaner and may cook a little faster at the same thickness. In either case, use the thermometer rather than transferring the New York strip timing exactly.
Storage and Reheating
Refrigerate cooked steak within 2 hours of grilling, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For longer storage, wrap it well and freeze it; it is best used within 2–3 months for quality. Thaw frozen steak in the refrigerator, not on the counter, and use it soon after thawing.
To reheat without drying it out, place slices in a covered skillet with a spoonful of water or broth over low heat, turning them until hot. You can also warm the steak in a covered oven-safe dish at 275°F (135°C), adding a little broth and checking the temperature as it heats. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation. A microwave works for quick portions: cover the meat, heat in short bursts, and turn the pieces so they warm evenly. Reheated steak is also good sliced cold or gently warmed in a sandwich, but keep it refrigerated until serving.
Frequently Asked Questions
How long do you grill a New York steak per side?
For a steak about 1 inch (2.5 cm) thick on a hot 450–500°F (232–260°C) grill, plan on roughly 4–6 minutes per side. Thinner steaks need less time and thick steaks need more. Begin checking the center temperature before the end of the estimate, since grill heat and steak shape can change the timing.
Should I grill New York strip with the lid open or closed?
Keep the lid closed for most of the cooking. It helps the grill maintain steady heat and cook the steak more evenly, especially if the cut is thick. You can briefly open it to flip the steaks or check for flare-ups. On a very thin steak that cooks in only a few minutes, the difference is smaller, but checking the temperature still matters.
Do I need to bring steak to room temperature before grilling?
No. You can season the steak while the grill preheats and cook it straight from the refrigerator. Taking the chill off briefly is optional, but it does not guarantee even cooking, and raw beef should not sit at room temperature for an extended period. For predictable results, focus on an even thickness and use a thermometer.
Can I cook it to medium-rare?
Many diners prefer steak below the USDA FSIS safe minimum, but that lower temperature does not meet the recommendation for whole cuts of beef. USDA FSIS recommends 145°F (63°C) followed by a 3-minute rest. If you choose a lower temperature, understand that it is below the stated safe minimum; use fresh, properly handled beef and make your choice based on your own risk tolerance.
How can I keep steak from sticking to the grill?
Start with a clean, fully preheated grate and lightly coat the steak with oil. Once the surface has browned, the steak will usually release more easily; if it resists, give it another short moment rather than pulling hard. Turn it with tongs, and avoid repeatedly flipping or moving it while the first side is forming a crust.
Is New York strip the same as strip steak?
New York strip is a boneless strip steak cut from the short loin, and names such as strip steak, strip loin, and Kansas City strip are used for closely related cuts. A Kansas City strip may have a bone, while a New York strip is generally boneless. Check thickness and bone-in status when using cooking-time estimates, because both can affect how quickly the center heats.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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