How Long to Grill a NY Strip Steak: Timing by Thickness

A New York strip steak is a well-marbled beef steak that grills quickly over high heat, developing a browned crust while staying juicy inside. For a steak about 1¼ inches thick, plan on roughly 8–12 minutes over direct heat, then rest it for 5 minutes; thickness, grill temperature, and your preferred doneness all affect the timing.

Ingredients

2 boneless New York strip steaks, about 12 oz (340 g) each and 1¼ inches (3 cm) thick
1 tsp (6 g) fine sea salt
½ tsp (1 g) freshly ground black pepper
1 tsp (5 ml) neutral oil, such as canola or avocado oil
1 tbsp (14 g) unsalted butter, optional, for serving
1 small sprig fresh rosemary, about 1 g, optional, for serving

Instructions

Prepare the grill. Clean the grill grates, then heat a gas grill on high or prepare a charcoal grill for a hot, two-zone fire. Aim for a cooking surface around 450–500°F (232–260°C). Allow about 12 minutes for a gas grill to heat; charcoal may take longer, so start it early. Leave one area cooler or turn off one burner so you can move a steak away from direct heat if the outside browns before the center is ready.
Season the steaks. Pat the steaks thoroughly dry with paper towels. Rub them lightly with the oil, then season both sides and the edges evenly with salt and pepper. Season just before grilling or up to 40 minutes ahead; if seasoning earlier, keep the steaks refrigerated and take them out only while the grill heats. Dry surfaces brown more effectively than damp ones.
Start over direct heat. Set the steaks over the hottest part of the grill. Close the lid and cook for about 4–5 minutes without moving them, then turn with tongs and cook the second side for another 4–5 minutes. These are starting estimates for 1¼-inch steaks, not a doneness guarantee. If you want crosshatched grill marks, rotate each steak about 45 degrees halfway through a side, but avoid repeatedly lifting it.
Check the center with a thermometer. Insert an instant-read thermometer horizontally through the side of each steak into the thickest part, away from bone or a large band of fat. A steak’s surface color and firmness are unreliable doneness tests. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a rest of at least 3 minutes. Keep grilling and check again in short intervals if a steak has not reached that temperature.
Use timing as a guide, not a promise. A 1-inch steak may take about 3–5 minutes per side for a lower-doneness result; a 1¼-inch steak often takes 4–6 minutes per side; and a 1½-inch steak may take 5–7 minutes per side. Those ranges vary with the grill and describe approximate cooking, not a substitute for the USDA safe minimum. Lower doneness preferences such as rare or medium-rare are below the USDA recommendation for whole beef cuts; choose with that difference in mind.
Move thicker steaks to indirect heat if needed. If the outside is getting very dark while the center is still below your target, shift the steak to the cooler side and close the lid. Check the temperature every 1–2 minutes. This gentler finish helps limit scorching and is especially useful for steaks thicker than 1½ inches or grills that run very hot.
Rest before slicing. Transfer the steaks to a clean plate or cutting board and rest for 5 minutes. This also exceeds the USDA-required 3-minute rest when the steak has reached 145°F (63°C). Add the optional butter and rosemary during the rest if desired. Slice across the visible muscle fibers, or serve the steaks whole, and spoon any resting juices over the top.

Tips

Choose even thickness. Steaks of similar thickness finish at more nearly the same time. If one is much thinner, check it first and move it to the cooler zone as soon as it is ready rather than leaving it on the hottest part of the grill.
Do not rely on minutes alone. Grill lid temperature, wind, steak starting temperature, and the exact cut all change cooking time. A fast-read thermometer is the most useful tool for getting a predictable center without cutting the steak open.
Oil the steak, not a smoking-hot grate. A thin coating on the meat helps prevent sticking. Use an oil with a high smoke point and avoid pouring oil onto the fire, which can cause flare-ups.
No rosemary or butter? Both are optional. Finish with a small drizzle of olive oil, a squeeze of lemon, or a pinch of flaky salt instead. Do not use a sweet sauce early over high heat; sugar can scorch before the steak is cooked.

Serving Suggestions

Serve the steak whole for a classic steakhouse-style plate, or slice it across the grain and arrange the slices with their juices. The rich beef pairs well with crisp or acidic sides that balance the char: a green salad with vinaigrette, grilled asparagus, sautéed green beans, or tomato salad. For a more substantial meal, add baked potatoes, roasted potatoes, mashed potatoes, or grilled corn.

A simple topping is often enough. Try the optional butter and rosemary, a spoonful of chimichurri, or a little prepared horseradish on the side. If serving several people, slice the steaks just before bringing them to the table so they stay warm, and provide extra salt and pepper separately. Keep any sauce in a serving dish rather than brushing it on after the steak has rested if you want to preserve the browned surface.

Variations

Garlic-herb finish: Mix the softened butter with 1 minced garlic clove (about 3 g) and 1 tsp (2 g) finely chopped parsley. Spoon a little over each hot steak during the rest. The butter melts into a quick pan-style finish without needing a separate sauce.

Simple pepper steak: Increase the black pepper to 1 tsp (2 g) and press it gently into both sides before grilling. Keep the heat controlled and watch for flare-ups, since pepper can darken quickly. Serve with a squeeze of lemon to brighten the rich, peppery crust.

Thick-cut reverse sear: For steaks around 1½–2 inches (4–5 cm) thick, cook them first over indirect heat with the lid closed until they are close to your chosen target, checking often with a thermometer. Then sear over the hottest area for about 1 minute per side to brown the exterior. This takes longer than the direct-grill method, but can make it easier to cook a thick steak evenly. The safe minimum remains 145°F (63°C) with a 3-minute rest.

Use a cast-iron grill pan: If outdoor grilling is not practical, heat a grill pan on the stovetop until hot, ventilate the kitchen, and cook using the same thermometer guidance. The pan gives good browning but will not add charcoal flavor, and its ridges may produce more smoke than an outdoor grill.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C). Store it in a shallow, airtight container and use it within 3–4 days. For the best texture, keep the steak whole and slice only what you plan to eat; slices lose moisture more quickly. Freeze leftovers in a well-sealed freezer-safe package for up to 2–3 months for best quality, then thaw them in the refrigerator.

To reheat, warm slices gently in a covered skillet with a spoonful of water or broth over low heat, turning once, until steaming hot. For food safety, USDA guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. This higher temperature can make steak more cooked than it was originally, so use thin slices in a hot stir-fry or add them to a warmed sauce if you want to keep the reheating time brief. Avoid leaving cooked steak at room temperature while serving.

Frequently Asked Questions

How long does it take to grill a 1-inch NY strip steak?
Over a hot grill, allow roughly 6–10 minutes total, turning once, as a starting estimate. A 1-inch steak cooks faster than the 1¼-inch steaks in this recipe, and grill heat varies. Check the thickest part with a thermometer rather than deciding by time alone; the USDA FSIS safe minimum for whole beef steaks is 145°F (63°C) followed by a 3-minute rest.

How long should I grill a 1½-inch strip steak?
Expect approximately 10–14 minutes over direct heat, often around 5–7 minutes per side, but the exact time depends on the grill and how cold the steak is when it goes on. If the crust is darkening before the center reaches your chosen temperature, finish it over indirect heat and check frequently.

Should I grill NY strip steak with the lid open or closed?
Keep the lid closed for most of the cook. The grill retains heat and cooks the center more evenly, while opening it repeatedly lets heat escape. Briefly open the lid to turn the steaks or take a temperature reading, then close it again.

Should the steak be at room temperature before grilling?
No. You do not need to leave steak out for a long time to get a good result. Pat it dry and season it while the grill heats, keeping total time at room temperature within the food-safety limit. A cold steak may take a little longer, so use its internal temperature to judge doneness.

Do I need to flip a NY strip steak more than once?
No. One turn is simple and works well for this method. You can also flip every minute or two for more even cooking if you prefer, but whichever approach you use, avoid pressing the steak with a spatula because that pushes out juices and does not speed cooking in a useful way.

Can I grill a steak straight from frozen?
Thawing first is more predictable: leave the steak in its packaging in the refrigerator until thawed, then pat it dry and grill as directed. A frozen center takes longer to cook and can leave the exterior overdone before the middle reaches a safe temperature. Do not thaw meat on the counter.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).