The New York strip is a fantastic steak for a special occasion or weeknight meal. This simple recipe only calls for kosher salt and coarsely ground black pepper, but feel free to mix things up with your favorite seasoning blend.
Prepare the grill for direct high heat cooking, 500°–550°F and brush the grill grates clean.
Preheat the grill to 550°F and brush the grill grates clean.
Brush the steaks all over with the oil, then season them evenly with the salt and black pepper.
Brush the oil all over the steaks, then season them evenly with the salt and black pepper.
Add the steaks to the grill and cook, with the lid closed, for 4 minutes. Flip the steaks and continue cooking until an instant-read thermometer inserted in the center of the steak registers 95°F for rare, 105°F for medium-rare, or 120°F for medium, 2–4 more minutes. For medium-well or well-done steaks, cook for 6 minutes before flipping and to 135°F for medium-well, or 165°F for well done, 7–9 more minutes.
Add the steaks to the grill and cook, with the lid closed, for 4 minutes. Flip the steaks and continue cooking until an instant-read thermometer inserted in the center of the steak registers 95°F for rare, 105°F for medium-rare, or 120°F for medium, 2–4 more minutes. For medium-well or well-done steaks, cook for 6 minutes before flipping and to 135°F for medium-well, or 165°F for well done, 7–9 more minutes.
Remove the steaks from the grill and allow the steaks to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness–115°F for rare, 130 for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
Remove the steaks from the grill and allow the steaks to rest for at least 5 minutes before serving. This will allow the steaks to continue rising in temperature to their final doneness–115°F for rare, 130 for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
Recipe Tip
If you have the time, season the steaks the night before, and refrigerate them uncovered. This will give the salt time to penetrate the meat, while storing them uncovered will dry out the surface of the steak, creating better browning and grill marks.
