Best New York Strip Steak Grill Recipe with Asparagus (2024)

FAQs

How to make NY strip steak super tender? ›

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.

Strip steak generally takes 15-20 minutes to cook to medium-rare on a gas or charcoal grill.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups. Season the steak with salt, freshly ground pepper and your choice of other spices, just before placing it onto the hot plate or grill.

Meat Resting Times and Temperature

Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound.

You're aiming for temperatures around 450°F to 500°F (232°C to 260°C). A hot grill is crucial for achieving that desirable sear, locking in flavors and juices.

Should I marinate NY strip steak before grilling? ›

In most cases, you'll want to skip the steak marinade unless you buy budget-friendly cuts. More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade.

You're aiming for temperatures around 450°F to 500°F (232°C to 260°C). A hot grill is crucial for achieving that desirable sear, locking in flavors and juices.

Covering the grill with a lid turns your grill into an oven. The lid traps the heat from the grill and allows that heat to surround your food. If you have a really large steak that's seared, but not quite cooked through, pull out that lid.

Heat the grill to medium-high heat, between 350-400 degrees Fahrenheit. Remove the steak from the marinade and and it to the hot grill. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.

After searing, you'll need to move the steak to a lower heat area of your grill to finish cooking. This method prevents the steak from burning on the outside before it's cooked to medium rare or medium well on the inside.