Looking for a melt in your mouth steak? Grilling New York strip steaks are the perfect way to get a melt in your mouth steak with a great flavor! These steaks are grilled using just a simple homemade dry rub.
In case you haven't learned this about me yet, I love to grill! Which works out because my family loves to eat the food that comes off of it. We also have a serious steak addiction.
These steaks are very easy to make tho usually pricey in the store. I get them whenever they are on sale. They are a tender cut of meat from the short loin of a cow. They are in an area where the muscles do not do much work, making them a tender cut of meat.
Grilling New York strip steaks here is one of my favorite dinners! They go rather well with a ranch pasta salad or even veggie noodles with garlic sauce too.
Other great grilled dishes:
Prepping the NY strip steaks
I always prefer a dry rub for my top steaks. By top steaks I mean T-bone, NY strip (bone in and boneless) and Ribeye. There is enough fat throughout the meat to make it melt in your mouth with even a dry rub.
You can experiment with various spices for your rubs. We enjoy:
- salt
- pepper
- minced dried onion
- garlic (minced or powder)
- rosemary
- paprika
- Italian seasoning
Besides the cooking times, it is about the same way we make our grilled T-bone steaks. It is just one of those no fail preparations.
Quite often I sprinkle these seasonings individually onto the steaks, but you can mix them in a small bowl like I mention here.
Mix the dry rub ingredients together in a bowl and pinch it out of the bowl and onto the steaks. Let the steaks sit out on the counter for about 15-20 minutes with the rub on them before grilling.
New York strip grill time
We use a gas grill here - the link is the one we use personally and absolutely love! Gas and charcoal cook differently so please adjust cook times for charcoal accordingly as this is for gas.
With a grill warmed to about 450 degrees Fahrenheit and boneless strip steaks that are around 1 inch thick:
- Rare - 120-130 Cook 4 minutes, flip cook 3 minutes check temp
- Medium - 140 Cook 5 minutes, flip cook for 3 minutes and check temp
- Well Done - 160 Cook 8 minutes, flip cook for 6 minutes and check temp.
When grilling NY strip steaks, it's important to know the cook time for the thickness of the steak you are cooking. Your steaks might be a different thickness so here is a great chart based on the thickness of the steak and I am not affiliated with them just a great chart - Omaha steaks (see notes.)
Frequently asked questions
Yes it is best to close the grill after placing the steaks on the grill. Your grill will not hold the temperature if the lid remains open while cooking New York strip steaks. This will increase cook time and also runs the chance of the steak not cooking evenly.
I do mine at 450 but anywhere between 450-500 is best. You want to get a good sear on the outside of the steak while cooking the inside to the perfect temperature. You will need to increase cook time and not get a good sear if you try to cook them at a lower temperature.
Yes you do! If you do not let the steaks start to come up to room temperature, you will have a very uneven cooked steak. You will find that the inside might still be raw while the outside is seared nicely if you put them on the grill cold.
Yes it is recommended that you let them sit for about 5 minutes before serving after grilling New York strip. The steaks will increase slightly in temperature upon resting. Allowing them to sit will give the juices enough time to soak back into the fibers of the meat as well. This will give you a nice and tender steak!
As a note:
About the Omaha steaks link, it is an amazing reference for various meats. I do find that you need to shorten (at least I did) the times for a boneless NY strip steak by a minute. This is for the inch thick. It is designed for the thicker steaks and for bone in. We are not affiliated with Ohama.
Grilling New York Strip Steaks
Equipment
Ingredients
- 4 boneless NY strip steaks
Dry Rub
- 1 tbsp minced onion dried
- 1 tsp garlic powder
- 1 tsp rosemary dried
- ¼ tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Mix dry rub ingredients in a bowl. Pinch the rub onto the steaks and rub it onto the steaks. Let them sit out for about 20 minutes before cooking.
- Heat grill to between 450-500° F
- Place steaks on the heated grill and close the lid on the grill. Cook for based on the following times depending on how done you would like your steak.
- Follow these guidelines for cooking them and please note that ours were about an inch thick. Rare - 120°-130° Cook 4 minutes, flip cook 3 minutes check tempMedium - 140° Cook 5 minutes, flip cook for 3 minutes and check tempWell Done - 160° Cook 8 minutes, flip cook for 6 minutes and check temp.
- Allow steaks to rest at least 5 minutes before serving.
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