New York Striploin Recipe

Bring to temperature

Remove the 10 oz New York striploin from the refrigerator and place on a plate. Let sit at room temperature for 30–45 minutes (up to 1 hour for thicker cuts) to take the chill off. Pat both sides dry with paper towels.

Season

Lightly brush or rub the steak with 1 tablespoon vegetable oil to help the seasonings adhere and promote a good sear. Evenly sprinkle 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder on both sides, pressing gently so the seasoning sticks. Also season the edges (fat cap) lightly.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). If using charcoal, bank coals on one side for two-zone grilling so you can finish over indirect heat if needed. Clean and oil the grates to prevent sticking.

Sear

Place the steak directly over the hottest part of the grill. Sear for 3–4 minutes with the lid open (or partially open on a gas grill) without moving it to develop grill marks. Rotate 45° after 2 minutes if you want cross-hatch marks, then flip and sear the other side for 3–4 minutes. Use tongs to sear the edges/fat cap for 30–60 seconds to render the fat.

Cook to temperature

After searing both sides, move the steak to a cooler part of the grill (indirect heat) if it needs more time. Insert an instant-read thermometer into the thickest part. Target temperatures: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 10 oz striploin about 1–1.25 inches thick, expect 6–10 minutes total cooking time depending on preferred doneness and grill temperature.

Butter baste (optional, recommended)

In a small heatproof dish or cast-iron skillet set near the grill or on a cooler part of the grates, melt 1 tablespoon unsalted butter with the crushed garlic clove and 2 thyme sprigs until the garlic is fragrant (30–60 seconds). Spoon the melted butter and aromatics over the steak once it reaches about 5°F below your target temperature; continue cooking or hold briefly while basting until it reaches the final temperature.

Rest

Remove the steak from the grill when it reaches your target temperature. Transfer to a cutting board or plate and tent loosely with one sheet of aluminum foil. Let rest for 6–8 minutes (this allows juices to redistribute).

Finish & season

After resting, slice against the grain if serving sliced, or serve whole. Sprinkle flaky sea salt to taste and spoon any reserved butter and aromatics over the steak right before serving.

Place the rested New York striploin on a warm plate. If desired, serve with classic accompaniments such as a wedge salad, roasted potatoes, or a peppercorn sauce. Discard the used foil and any leftover cooking aromatics.