Grilled Ny Strip Steak * Recipe
Recipe information
Make Grilled Ny Strip Steak * in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Steaks & Seasoning
Oil & Finishing
Steaks & Seasoning
1. Bring steaks to room temperature
Remove the steaks from the refrigerator 30–45 minutes before grilling. Pat both sides dry with paper towels. Dry surface ensures better sear.
2. Season steaks
Brush or rub 1 tablespoon of oil total over both sides of each steak (about 1 tsp per side). Evenly sprinkle kosher salt, black pepper, garlic powder, and onion powder on both sides. Press seasonings lightly so they adhere. Reserve remaining oil for the grill surface.
Grill & Finish
3. Preheat grill
Light a gas or charcoal grill and set up for direct high heat. Aim for a grill surface temperature of 500–550°F (260–290°C). If using a charcoal grill, bank coals to create a very hot zone. Clean and oil the grates: dip a folded paper towel in the reserved oil, hold with tongs, and rub the grates carefully.
4. Sear steaks
Place steaks directly over the hottest part of the grill. Sear with the lid open for 2–3 minutes without moving to form a good crust, then rotate 45 degrees and sear an additional 1–2 minutes to create crosshatch grill marks. Flip and repeat on the other side: 2–3 minutes, rotate 45 degrees, then 1–2 minutes.
5. Cook to temperature
After initial searing (total about 6–8 minutes depending on thickness), move steaks to a slightly cooler zone or reduce heat and continue cooking to desired doneness, using an instant-read thermometer in the center: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. This will usually take 2–6 additional minutes depending on thickness and grill temperature.
6. Butter-baste (optional but recommended)
During the last 1–2 minutes of cooking, place butter, thyme sprigs, and crushed garlic in a small heatproof spoon or in a cast-iron skillet set on the grill near the steaks. Once butter melts and is fragrant, spoon the butter over the steaks repeatedly to baste and build flavor and gloss.
7. Rest and finish
Remove steaks from the grill when they reach target temperature. Tent loosely with foil and let rest on a cutting board for 5–10 minutes (5 minutes for medium-rare, up to 10 for medium). Resting redistributes juices. If desired, sprinkle a pinch of flaky sea salt over each steak just before serving.
8. Slice and serve
If serving sliced, cut steaks against the grain into 1/4-inch thick slices. Serve immediately with any accumulated juices from the resting board spooned over the slices.
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