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To some grilling the perfect steak can seam intimidating. There are so many methods shared by so many people. I have tried them all and found that the just keep flipping method works best. Let me show you how to achieve the perfectly grilled NY Strip.
Table of Contents
Step 1: Prep the steak first.
When picking steaks at the butcher or grocery store, look for thicker cuts. These are more forgiving and harder to over cook. Also, select pieces that have nice marbling. You want that fat to keep the steak tender, juicy and flavorful.
Before the steak goes on the grill, it is very important to get it to room temperature. Season all sides generously with steak seasoning and allow the meat to sweat. This process allows the salt to penetrate into the meat and absorb the water content which will then be released back into the meat once on the grill.
For the seasoning, I used my Dad’s Steak seasoning which has the perfect balance of garlic, rosemary and buttery notes.
Must have grillin seasonings!
Step 2: How to grill the perfect NY Strip.
Preheat the grill to 500 degrees and set it for direct heat. It is very important to make sure the grill is nice and hot before you start the grilling process.
Sear the steak 5 minutes total flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill. It’s OK to check the temp during the grilling process. That’s how you can guarantee a good cook. I use a meat thermometer by Thermoworks. It’s very accurate and durable.
If you prefer a medium or medium well cook, keep it on the grill for longer. For medium, remove at 130 degrees, for a more well done steak, you can keep it up until around 140 degrees. Just remember to continuously flip every 30 seconds.
Finally, set the steak aside to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat. Enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Printer friendly recipe below:
Perfectly Grilled NY Strip
- 2 Thick NY Strips
- 4 tbsp Dad's Steak seasoning
- Get the steak to room temperature, season all sides generously with steak seasoning and allow the meat to sweat.
- Preheat the grill to 500 degrees and set it for direct heat.
- Sear the steak flipping it every 30-40 seconds to get an even sear and cook throughout. To achieve the perfect medium rare, the final internal temperature on the steak should be 120 degrees when removing off the grill.
- Remove the steak off the grill and let it rest for 10 minutes.
Check out the Recipes Page for other tasty ideas!